Tomato Basil Gnocchi

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Tomato Basil Gnocchi with a fat ball of burrata on top... it's all I want to eat from now until end of summer!

Tomato Basil Gnocchi from (@whatsgabycookin)

We can all agree that life is better with burrata, right? It's no exception when it comes to this Tomato Basil Gnocchi! Burst cherry tomatoes sautéed in a garlic, olive oil, butter mixture pack a major punch in this recipe. And the way the gnocchi is cooked (you'll see below) is a game changer. Spoiler alert: it's not boiled... rather it's sautéed so it has a crispy outside and trust me, you'll never want to make gnocchi the traditional way ever again.

Tomato Basil Gnocchi from (@whatsgabycookin)

Want a few more Gnocchi recipes:

Tomato Basil Gnocchi from (@whatsgabycookin)

Tomato Basil Gnocchi

Author: Gaby Dalkin
5 from 5 votes
Truly the most perfect summer gnocchi recipe with burst tomatoes, burrata cheese and herbs!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine Italian
Servings 4 people


  • 1 tablespoon olive oil
  • 1 pint cherry tomatoes
  • 1 pound store bought gnocchi
  • ½ teaspoon kosher salt plus more to taste
  • 1 shallot thinly sliced
  • 6 cloves garlic roughly chopped
  • ½ teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ cup freshly grated parmesan
  • fresh basil to garnish
  • 1-2 balls burrata to serve


  • Add the olive oil into a large skillet. Add the cherry tomatoes into the oil and saute for 3-5 minutes until blistered. Once blistered, add the shallot, garlic and red pepper flakes to the skillet and heat until fragrant, about 30 seconds. Transfer the tomato mixture to a bowl.
  • Add the remaining olive oil and butter to the pan and heat until butter is melted.  Add gnocchi to the pan and cook on high, stirring frequently for about 5-6 minutes. Flip the gnocchi evenly in the pan for crisp texture on all sides.
  • Add the tomatoes back to the pan, sprinkle half the parmesan and give a quick stir to coat well. Remove the gnocchi from the pan and serve with remaining grated parmesan and fresh basil and a small ball of burrata on each portion.


Burrata is perfect for adding a creamy touch to the finished dish.

Nutrition Information

Calories: 413kcal | Carbohydrates: 49g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 958mg | Potassium: 327mg | Fiber: 4g | Sugar: 4g | Vitamin A: 938IU | Vitamin C: 29mg | Calcium: 161mg | Iron: 5mg
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  1. I made this for dinner tonight and my husband and I am so hooked. Totally can see myself having dreams about it it's seriously that good!
    Thanks Gaby for once again sharing such an amazing recipe

  2. 5 stars
    This was delish!!! I used 3x quantities. Worked great. I still did the gnocchi a pound at a time so they would brown nicely and kept warm on a parchment lined sheet pan in the oven.

  3. Hi Gaby,
    The instructions never say when to add the salt. Its !/2 tsp, not just s and P to taste...So Im wondering when??? Im going to add to tomato sauce...hope correct.
    Excited to make this tonight for our dinner!!!!

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