30 Minute Creamy Tomato Gnocchi with Burrata: A Quick and Comforting Meal

Ingredients

Main Ingredients

• 1 pound (450 g) potato gnocchi
• 2 cups (480 ml) canned crushed tomatoes
• 1/2 cup (120 ml) heavy cream
• 1/4 cup (60 ml) whole milk

Sauce & Aromatics

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup (25 g) freshly grated Parmesan cheese

Finishing & Garnish

• 8‑ounce (225 g) burrata cheese, torn into pieces
• 1/4 cup (10 g) fresh basil leaves, chopped
• Salt and freshly ground black pepper, to taste

Instructions

Building the Sauce

1. Heat the aromatics. In a wide skillet, warm 2 tablespoons olive oil over medium heat for 30 seconds. Add the minced garlic and red pepper flakes; sauté for 45 seconds until fragrant, being careful not to let the garlic brown. This releases essential oils that form the flavor backbone of the sauce.
2. Deglaze with tomatoes. Stir in 2 cups crushed tomatoes. Increase heat to medium‑high and bring to a gentle simmer. Scrape the pan bottom with a wooden spoon to release any browned bits—these “fond” intensify the sauce’s depth.
3. Enrich the mixture. Reduce heat to low and whisk in 1/2 cup heavy cream followed by 1/4 cup whole milk. Simmer for 3‑4 minutes, allowing the sauce to thicken slightly and coat the back of a spoon. The dairy mellows the tomato acidity and creates a silky texture.
4. Season and finish. Add 1/4 cup grated Parmesan, then season with salt and freshly ground black pepper to taste. If the sauce feels too thick, stir in a splash of the reserved gnocchi cooking water until you reach a glossy, pourable consistency.
5. Combine gnocchi and sauce. Gently fold the cooked gnocchi into the skillet, tossing to ensure each piece is evenly coated. Cook for an additional 1‑2 minutes so the gnocchi absorb a hint of the sauce, creating a cohesive bite.