Healthy Creamy Tomato Gnocchi with Burrata

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There’s something about gnocchi that brings a little comfort into my kitchen. Growing up, it felt like a special treat soft pillows of dough that paired wonderfully with rich tomato sauces and vibrant herbs. When I started focusing on healthier meal options, I didn’t want to give up that creamy satisfaction. After a few experiments, I discovered that a few substitutions can lighten the dish without compromising flavor. Add in a velvety tomato sauce and fresh burrata, and you’re left with a balanced meal that still feels indulgent in all the right ways.

Step-by-Step Directions

1. Getting the Gnocchi Ready

For this recipe, you can use whole wheat or cauliflower based gnocchi to keep things lighter. If you’re using store bought, boil them in salted water according to the package instructions. Watch the clock so they don’t overcook; the little dumplings can turn mushy if left in water too long. Once they float to the top, they’re basically done. Drain them and set aside, reserving a small cup of cooking water in case you need to loosen the sauce later.

2. Building a Flavorful Tomato Base

Warm up a skillet over medium heat and drizzle in a bit of olive oil. Add finely chopped onions, letting them soften until they appear translucent. Stir them occasionally to avoid any browning. Next, toss in minced garlic for a minute or two. The moment you catch that aroma, it’s time to add crushed tomatoes. I like using a high quality canned variety that’s free of added sugar or extra salt. Stir in dried basil and a small pinch of red pepper flakes for a subtle kick. Reduce the heat slightly so the sauce can simmer.

3. Creating a Creamy Texture

Once the tomatoes have cooked down a bit about 5 minutes stir in a splash of milk or a small amount of Greek yogurt. This gives the sauce a light creaminess. If you want an even richer taste, you could add a spoonful of low fat cream cheese, allowing it to melt and swirl into the tomatoes. Keep stirring while the sauce thickens. If it gets too heavy, add a bit of that reserved gnocchi cooking water to reach a nice consistency.

4. Bringing Gnocchi and Sauce Together

Once the sauce is creamy and has cooked to your liking, carefully stir in the drained gnocchi. Mix gently to avoid breaking them up. Let them simmer in the sauce for a minute or two, helping all those flavors mingle. Taste-test a piece of gnocchi to confirm it’s tender and well seasoned.

5. Adding the Burrata

Turn off the heat. Tear open the burrata and place pieces on top of the gnocchi. The warmth of the sauce will soften the cheese, creating a luxurious, melty layer. You can garnish with fresh basil leaves at this point for color and an herbal pop. If you want an extra drizzle of olive oil, go for it just keep in mind it adds some additional fat to the dish.

Tips for Maximum Freshness and Storage

1. Cooling: Let the dish cool before transferring any leftovers to an airtight container.
2. Reheating: Warm gently in a skillet or microwave, adding a small splash of water or milk to keep the sauce from drying out. Stir occasionally to maintain a creamy texture.
3. Short Term Storage: This gnocchi dish keeps well in the fridge for about 2–3 days.
4. Avoiding Sogginess: If you plan on storing leftovers, undercook the gnocchi slightly during the initial boil so they don’t become overly soft upon reheating.

A Personal Take on Flavor Additions

One of my favorite twists is to add spinach or kale during the sauce step. The greens wilt quickly and contribute extra nutrients without a strong flavor shift.

If you’re looking for a little spice, consider mixing in a spoonful of harissa or Calabrian chilli paste. On days I’m feeling especially creative, I’ll sprinkle in some chopped sun dried tomatoes for a burst of umami.

For a protein boost, you could add cooked chicken breast or shrimp. Just sauté them before preparing the sauce and combine everything at the end.

If you’re vegetarian, roasted chickpeas can also be a great way to add some texture and protein.

Pairing Suggestions with Other Recipes

I like to serve a side of roasted vegetables to balance out the creamy gnocchi. Try tossing broccoli or zucchini with a dash of olive oil, garlic powder, and a little salt, then roasting them at 400°F until lightly browned. Another tasty side is a simple green salad with a vinegar-based dressing to cut through the richness of the gnocchi.

If you’re in the mood for dessert, think about a lighter treat like our Biscoff Mousse Recipe. It rounds out the meal without feeling overly heavy.

Or, if you prefer something fruity, a bowl of fresh berries with a spoonful of whipped Greek yogurt can be refreshing.

Pin This Recipe for Later

Ready to save this Healthy Creamy Tomato Gnocchi with Burrata for a special dinner? Pin it to your “Easy Weeknight Meals” board! Remember to leave a quick note about how you personalized the sauce or any fun toppings you tried. That way, you’ll have all the details ready to go when it’s time to make it again.