Creamy gnocchi with cherry tomato sauce & burrata

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For a lazy evening, these creamy gnocchi with cherry tomato sauce, melting burrata and fresh basil are perfect! Super easy to prepare, it's the ideal recipe when you only have a handful of ingredients in your cupboards and 15 minutes to spare, just like this Orzo with zucchini cream or this 15-minute super creamy tuna pasta.

💙 Why you'll love them

• They're super quick to prepare, since they're ready in 15 minutes: handy for lazy evenings or a quick lunch on the go, aren't they?
• In the end, you'll need very few dishes, just a pan and a saucepan.
• It's a comforting recipe, perfect forsummer and vegetarian.
• All you need isa handful of ingredients, which are as easy to find as they are to use.
• You can make them in advance, as they can be kept for 2 to 3 days in the fridge and up to 2 months in the freezer.
• They can be used in a variety of ways: here I propose a version with cherry tomatoes, but they can also be used with zucchinis, eggplants, mushrooms, artichokes and many other vegetables!

🍅 Ingredients

These are the main ingredients, and the quantities can be found in the recipe card below.

• A red onion, more fragrant than yellow or white.
• Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
• Cherry tomatoes: I recommend the Sungold, Sweet 100 or Coeurs de Pigeon varieties, which are small and sweet. It's high season from June to September inclusive, so make the most of it!
• Gnocchi: I use ready-made potato gnocchi, but you can make them yourself or replace them with sweet potato gnocchi for example.
• Creme fraiche to give the sauce a creamy texture.
• Chilli flakes, available in supermarkets. Alternatively, you can replace them with a pinch of hot cayenne pepper.
• Herbs: oregano and basil. Fresh, dried or frozen, take what you've got!
• Burrata: for a twist, use truffle burrata.

✨ How to make these cherry tomato gnocchi?

Recipe details and quantities can be found in the recipe card below.

• Sauté the finely chopped garlic and red onion in a frying pan over medium heat with a drizzle of olive oil, for 3 minutes.

• Turn up the heat and add the cherry tomatoes. Cook until they crumble (about 10 minutes).
• Meanwhile, cook the gnocchi in a pan of boiling water for the time indicated on the packaging.

• Add the cream, chili flakes, oregano, salt and pepper to the pan.
• Finally, place the drained gnocchi in the pan and stir.

• Serve on plates with the burrata and fresh basil.

✅ Vegan, dairy-free and gluten-free version

• To make this recipe vegan or dairy-free, replace the burrata with the vegan cheese of your choice and the heavy cream with a vegetable cream (rice, soy, cashew, etc.).
• To make this recipe gluten-free, buy gluten-free gnocchi and make sure your chilli flakes, salt or pepper don't contain any.

💡 Frequently Asked Questions

❄️Storage / freezing

Once the gnocchi are completely cold, place them in an airtight container in the fridge. You can then keep them for 2 or 3 days.

You can also freeze these gnocchi: when they're completely cold, place them in a freezer bag on which you've written the date and the name of the recipe beforehand. Put the bag in the freezer and store for 2 months.

To reheat or defrost, pop them in the microwave.

⏰ Other 15-minute recipes

• Creamy lemon & mascarpone linguine
• Parmesan and Panko crusted salmon
• Creamy broccoli pasta

If you make these gnocchi, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

📖 Recette