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Creamy Pesto Gnocchi Recipe 30-Minute Easy Dinner with Cherry Tomatoes and Burrata

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A quick and indulgent 30-minute creamy pesto gnocchi with cherry tomatoes and burrata, perfect for a flavorful weeknight dinner that impresses.

Ingredients

Scale
  • 1 pound (450 g) potato gnocchi, store-bought
  • 1 pint (about 300 g) cherry tomatoes, halved
  • ½ cup (120 ml) fresh basil pesto, homemade or store-bought
  • ¼ cup (60 ml) heavy cream
  • 1 ball (about 6 oz / 170 g) burrata cheese, torn into pieces
  • ¼ cup (25 g) freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, plus extra for drizzling
  • Salt and pepper, to taste
  • Optional: red pepper flakes for heat
  • Optional: pine nuts for extra crunch

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 tablespoon of salt to the water — it should taste as salty as the sea. (5 minutes)
  2. Cook the gnocchi: Drop the gnocchi into the boiling water and cook just until they float to the surface, about 2 to 3 minutes. Use a slotted spoon to scoop them out as they rise and set aside. Don’t overcook or they’ll get mushy! (3-4 minutes)
  3. Prepare the sauce base: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 30 seconds to 1 minute. (2 minutes)
  4. Add cherry tomatoes: Toss in the halved cherry tomatoes and cook, stirring occasionally, until they start to soften and release juices, about 4 to 5 minutes. (5 minutes)
  5. Mix in pesto and cream: Lower the heat to medium-low and stir in ½ cup of pesto and ¼ cup of heavy cream. Let it simmer gently for 2 minutes, stirring to combine. (3 minutes)
  6. Toss in cooked gnocchi: Add the drained gnocchi to the skillet and gently stir to coat them in the sauce. Heat through for another 1 to 2 minutes. If sauce seems too thick, splash in a little reserved pasta water or more cream. (3 minutes)
  7. Season to taste: Add salt and freshly cracked black pepper as needed. If you like a touch of heat, sprinkle in red pepper flakes here. (1 minute)
  8. Serve immediately: Divide the gnocchi among plates and top each serving with torn pieces of burrata and a generous sprinkle of freshly grated Parmesan. Drizzle a little olive oil on top for extra richness. (2 minutes)

Notes

Do not overcook gnocchi; they are done when they float. Use fresh or high-quality pesto for best flavor. Simmer sauce gently to keep it creamy and prevent separation. Toss gnocchi lightly in olive oil after draining if sticky. Tear burrata by hand for best melting texture. Reserve pasta water to loosen sauce if needed.

Nutrition

Keywords: pesto gnocchi, creamy gnocchi, cherry tomatoes, burrata, easy dinner, 30-minute meal, Italian dinner, quick pasta, vegetarian, comfort food

Find it online: https://novanosh.com/creamy-pesto-gnocchi-recipe-30-minute-easy-dinner-with-cherry-tomatoes-and-burrata/