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Burrata Gnocchi Basil Tomato

Category: Delicious Pasta Creations

Soft potato gnocchi are gently tossed in a garlicky tomato and basil sauce, then topped with creamy burrata for a lush Italian-inspired dish that's both comforting and elegant. The combination of warm, saucy tomatoes, fragrant basil, and the rich, cool creaminess of burrata melts together beautifully. With minimal prep and a quick cooking time, this dish shines as a main course and easily adapts to weeknight schedules. Serve immediately, letting guests break open the burrata for a dramatic, creamy finish at the table.

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Updated on Wed, 14 May 2025 16:24:55 GMT
A bowl of pasta with tomatoes and basil. Pin
A bowl of pasta with tomatoes and basil. | applefoodie.com

This Burrata Gnocchi with Basil and Tomato turns the simplest ingredients into something lush and restaurant-worthy. Pillowy gnocchi soak up a juicy skillet tomato sauce, while burrata crown each bowl for a silky finish. I make this whenever I want a special dinner with hardly any fuss on a busy night.

The first time I served this, everyone thought I had ordered takeout from an Italian bistro. It’s hard to believe such a comforting dish only takes half an hour.

Ingredients

  • Potato gnocchi: choose fresh or high-quality store-bought for the softest texture
  • Olive oil: a fruity extra virgin variety brightens the sauce
  • Garlic: fresh cloves bring aromatic depth use plump bulbs for best flavor
  • Cherry tomatoes: the sweeter the better vibrant color and juice matter here
  • Salt and black pepper: enhance every component grind fresh for bolder taste
  • Red pepper flakes: add warmth optional but highly recommended
  • Fresh basil leaves: fresh torn basil transforms the sauce refrigerate leaves in a damp towel until ready
  • Burrata cheese: look for supple balls with delicate outer skin and creamy centers use within a day or two of purchase
  • Grated parmesan: nutty finish optional but fantastic seek Parmigiano-Reggiano for the best results

Step-by-Step Instructions

Bring the Water:
Begin heating a large pot of salted water Use more salt than you think gnocchi need a seasoned bath
Cook the Gnocchi:
Drop the gnocchi into boiling water They cook in just a few minutes and should float when done Gently lift them out to avoid breaking the tender pillows and set aside
Make the Tomato Sauce:
Swirl olive oil in a large skillet and warm over medium heat Scatter in the garlic Stir just until fragrant about thirty seconds This gentle start unlocks so much aroma Tumble in the halved cherry tomatoes Season with salt black pepper and red pepper flakes Let tomatoes soften and turn saucy over five to seven minutes Press a few with the back of your spoon for extra juiciness
Combine Gnocchi and Sauce:
Add cooked gnocchi directly into the skillet Gently toss to coat using a soft touch so they stay intact
Add Basil:
Mix in torn basil leaves right at the end Cook one minute just until basil scents the dish
Finish with Burrata:
Divide everything among plates Nestle a ball of burrata on each Sprinkle with parmesan if you like Let your guests break the burrata open fresh at the table
A bowl of pasta with tomatoes and basil. Pin
A bowl of pasta with tomatoes and basil. | applefoodie.com

I always pause before serving to watch the reactions when the burrata gets split open The creamy center coating the gnocchi never gets old

Storage Tips

This dish is best served right away for the freshest burst of basil and creamy burrata. If you do have leftovers store the gnocchi and tomato sauce in separate containers in the fridge. Burrata is delicate so add it fresh just before serving again. Reheat the gnocchi and sauce gently on the stove then top with fresh cheese.

Ingredient Substitutions

If you cannot find burrata a ball of fresh mozzarella works in a pinch. Use baby heirloom tomatoes for extra color or substitute with ripe plum tomatoes chopped small. Dried basil is not recommended but a touch of parsley can step in if needed. Vegan cheese alternatives melt nicely for dairy free guests.

A bowl of pasta with tomatoes and basil. Pin
A bowl of pasta with tomatoes and basil. | applefoodie.com

Serving Suggestions

Serve this as a main dish alongside a leafy green salad or crusty bread for a full meal. As a starter serve small portions before a classic Italian entrée. For dinner parties I like to finish with a drizzle of balsamic glaze and scatter a few extra basil leaves across the platter.

Cultural Notes

Gnocchi dates back centuries in Italian cooking prized for its pillowy comfort and versatility Alessandro’s grandmother in Naples always topped her gnocchi alla Sorrentina with the freshest cheese she could find and this dish keeps that spirit alive with the creamy drama of burrata

Frequently Asked Questions About the Recipe

→ What type of gnocchi works best?

Potato gnocchi, either store-bought or homemade, works beautifully for this dish. Their light, pillowy texture soaks up the tomato-basil sauce perfectly.

→ Can I substitute the burrata?

You can use fresh mozzarella for a similar creamy effect, though burrata will offer a richer, creamier result.

→ How do I keep the gnocchi from sticking?

Cook gnocchi in well-salted boiling water and drain well. Gently toss with a little olive oil if not using immediately to prevent sticking.

→ How should I serve this meal?

Plate each portion with a whole or half ball of burrata on top, then garnish with fresh basil and a sprinkle of parmesan if desired.

→ Is there a way to add extra flavor?

A drizzle of balsamic glaze adds sweet tang, and a pinch of red pepper flakes lends a gentle kick to the sauce.

Burrata Gnocchi with Basil Tomato

Pillowy gnocchi tossed with basil-tomato sauce and finished with creamy burrata, perfect for easy Italian nights.

Preparation Time
10 min
Cook Time
20 min
Total Time
30 min
By: Ava

Category: Pasta Dishes

Skill Level: Beginner-Friendly

Cuisine: Italian

Yield: 4 Serves

Dietary Preferences: Vegetarian

Ingredients

→ Main

01 450 g potato gnocchi
02 2 tablespoons olive oil
03 2 cloves garlic, finely minced
04 350 g cherry tomatoes, halved
05 Salt, to taste
06 Freshly ground black pepper, to taste
07 0.25 teaspoon red pepper flakes
08 20 g fresh basil leaves, torn
09 2 to 3 balls burrata cheese

→ Garnish

10 Freshly grated parmesan cheese

Steps

Step 01

Bring a large pot of salted water to a rolling boil. Add gnocchi and cook according to package instructions until they float to the surface. Drain well and set aside.

Step 02

While the gnocchi cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Step 03

Add halved cherry tomatoes to the skillet. Season with salt, black pepper, and red pepper flakes. Cook, stirring occasionally, for 5 to 7 minutes until tomatoes have softened and released their juices.

Step 04

Add the drained gnocchi to the tomato mixture and gently toss to coat each piece in the sauce.

Step 05

Stir in torn fresh basil leaves and cook for 1 additional minute to infuse flavor.

Step 06

Divide the gnocchi mixture among serving plates. Place a ball of burrata on top of each portion and finish with a sprinkle of grated parmesan if desired. Serve without further mixing.

Notes & Tips

  1. Avoid over-mixing after adding burrata—allow guests to break it open at the table.
  2. A drizzle of balsamic glaze can add a delicate sweet tang to the finished dish.
  3. Ideal as a vegetarian main or an elegant starter.

Necessary Equipment

  • Large pot
  • Slotted spoon or colander
  • Large skillet
  • Knife and cutting board

Allergy Information

Always double-check ingredient labels for allergens and consult a healthcare professional if you’re unsure.
  • Contains milk (burrata, parmesan cheese)
  • May contain gluten (depending on type of gnocchi used)