30-Minute Creamy Tomato Gnocchi with Burrata – The Ultimate Romantic Pasta Night-In

There’s something magical about a bowl of perfectly cooked gnocchi drenched in a silky tomato cream sauce and crowned with a luscious burrata. This 30-Minute Creamy Tomato Gnocchi with Burrata recipe brings Italian elegance straight into your home, making it perfect for date night or a cozy, romantic dinner at home.

In just half an hour, you’ll create a dish that tastes like it came from a high-end Italian restaurant — rich, creamy, and beautifully plated. The gnocchi itself is pillowy, the sauce velvety, and the burrata adds a dreamy, decadent finish that melts slightly into the warm pasta.

Flavor Inspiration

This dish draws inspiration from classic Italian trattorias: simple, fresh ingredients, bold flavors, and a focus on texture. The tomato cream sauce is tangy, slightly sweet, and enriched with cream for indulgence. The gnocchi absorbs all that flavor, while the burrata adds a silky, creamy finish.

Top it off with fresh basil and a drizzle of high-quality olive oil, and you’ve got a restaurant-quality experience at home. Pair with a light red wine and soft candlelight for the perfect romantic setting.

Ingredients

For the Gnocchi & Sauce

• 1 lb (450g) potato gnocchi (store-bought or homemade)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 (14 oz) can crushed tomatoes
• ½ cup heavy cream
• ¼ teaspoon red pepper flakes (optional, for subtle heat)
• Salt and black pepper, to taste
• ½ cup grated Parmesan cheese

For Finishing

• 1–2 balls of fresh burrata cheese
• Fresh basil leaves, torn
• Extra virgin olive oil, for drizzling
• Crusty bread or garlic crostini, for serving

Instructions

1. Prep Gnocchi:
   If using store-bought gnocchi, bring a large pot of salted water to a boil. Cook gnocchi until they float to the surface (~2–3 minutes). Drain and set aside.
2. Sauté Aromatics:
   Heat olive oil in a large skillet over medium heat. Add garlic and shallots; sauté until fragrant, about 2 minutes.
3. Add Tomatoes:
   Stir in crushed tomatoes and red pepper flakes. Simmer for 5 minutes to reduce slightly.
4. Creamy Finish:
   Reduce heat to low and stir in heavy cream. Season with salt and black pepper. Let sauce thicken for 2–3 minutes.
5. Combine with Gnocchi:
   Add cooked gnocchi to the sauce, gently tossing to coat each piece in creamy tomato goodness.
6. Add Cheese:
   Stir in grated Parmesan and allow it to melt slightly into the sauce.
7. Plate and Garnish:
   Divide gnocchi among plates. Place a ball of burrata in the center of each serving. Tear fresh basil over the top and drizzle with olive oil.
8. Serve Immediately:
   Enjoy with crusty bread or crostini to soak up every bit of sauce.

Romantic Pairing & Ambiance

• Wine Pairing: Light red wine like Chianti or Pinot Noir complements the creamy tomato sauce without overpowering the delicate gnocchi.
• Table Setup: Use a small candle, fresh basil sprigs as decoration, and soft Italian music to recreate a cozy trattoria vibe at home.
• Serving Suggestion: Place small plates of grated Parmesan and chili flakes on the table so guests can customize.

Chef’s Tips

• Gnocchi Texture: Fresh gnocchi will cook faster than frozen. Always test for doneness by floating.
• Sauce Consistency: If the sauce becomes too thick, add a splash of pasta water to loosen it.
• Burrata Magic: Let the burrata sit at room temperature for 15 minutes before serving for maximum creaminess.
• Add Depth: A splash of white wine in the tomato sauce can add a sophisticated flavor.

30-Minute Creamy Tomato Gnocchi with Burrata

Pillowy potato gnocchi in a creamy tomato sauce, finished with fresh burrata and basil — a quick, romantic Italian dinner in just 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 plates

Course: Dinner, Main Dish

Cuisine: Italian

Calories: 480

Ingredients Equipment Method

Ingredients

  

Gnocchi & Sauce

• 1 lb potato gnocchi store-bought or homemade
• 2 tbsp olive oil
• 2 cloves garlic minced
• 1 shallot finely chopped
• 14 oz crushed tomatoes
• 0.5 cup heavy cream
• 0.25 tsp red pepper flakes
• 0.5 cup grated Parmesan cheese
• salt and pepper to taste

Finishing

• 1-2 balls burrata cheese
• Handful fresh basil leaves
• To taste extra virgin olive oil

Equipment

• Large skillet
• Saucepan
• Mixing spoon
• Pot for boiling gnocchi

Method

 

1. Cook gnocchi in salted boiling water until they float.
2. Sauté garlic and shallots in olive oil until fragrant.
3. Add crushed tomatoes and red pepper flakes; simmer 5 minutes.
4. Stir in heavy cream and season with salt and pepper.
5. Add gnocchi to sauce, toss gently, and fold in Parmesan.
6. Plate gnocchi, top with burrata and fresh basil, drizzle with olive oil.