This creamy tomato gnocchi is the perfect late summer / early fall dish. It is packed with summer tomatoes but is still so warm and cozy. It comes together in less than 30 minutes and is the perfect weeknight dish. I love it topped with a big chunk of burrata and plenty of black pepper.

ingredients needed for creamy tomato gnocchi

creamy tomato gnocchi

• 1 tbsp butter
• 1 tbsp olive oil 
• 1 large shallot, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup fresh cherry tomatoes
• 2 cups chicken broth, divided
• 1 16oz uncooked potato gnocchi
• 1/2 cup heavy cream
• salt to taste

toppings (all optional)

• burrata cheese
• drizzle of olive oil
• fresh cracked black pepper 
• toasted breadcrumbs

how to make creamy tomato gnocchi

1. Begin by heating a medium pot over medium heat. Add the diced shallot, stir, and cook for 2-3 minutes, until the shallot is starting to cook through. Add the garlic and cook for an additional minute.
2. Add the tomato paste and stir while it browns slightly, just for a minute. Add the tomatoes and 1 cup of the chicken broth (save the rest for later). Cover the pot and let it cook until the tomatoes are broken down and jammy, about 5 to 10 minutes.
3. Reduce the heat to low and add the uncooked gnocchi, remaining cup of chicken broth, and heavy cream. Stir until combined, then cover the pot. Simmer until the gnocchi is cooked through, about 5 minutes, stirring occasionally. If the sauce is getting too thick, add a splash of water to loosen it up.
4. Once the gnocchi is soft and cooked through, turn off the heat and divide into bowls. Top with burrata, a drizzle of olive oil, fresh cracked black pepper, and toasted breadcrumbs. Enjoy immediately!

how to store leftover creamy tomato gnocchi

Store any leftovers in an airtight container in the fridge. Cooked gnocchi does not microwave well, the gnocchi gets a little tough, so follow this method instead.

Transfer the cold leftovers to a small pan with a generous splash of water. Place over medium-low heat. Stir until the gnocchi is warm. This helps the gnocchi get back to a similar consistency and helps revive the sauce. Definitely the best way to enjoy this leftover!

kitchen gear i swear by for this recipe

• material kitchen cutting board: these are my favorite cutting boards. such a good size and so easy to clean, and dishwasher safe!
• material kitchen knives: the ultimate do-it-all knife! i’ve had mine for years and it’s held up wonderfully.
• made in saucier pan: my most used pan! i love the size of this one. you can sear meat or boil pasta. it works for so many different things.

other recipes you’ll love

• herby chicken meatball bowl
• butternut squash carbonara with pancetta and sage
• creamy cauliflower soup
• marry me chicken meatballs

creamy tomato gnocchi

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 2 – 3 servings

ingredients

  

creamy tomato gnocchi

• 1 tbsp butter
• 1 tbsp olive oil
• 1 large shallot diced
• 2 cloves garlic minced
• 2 tbsp tomato paste
• 1 cup fresh cherry tomatoes
• 2 cups chicken broth divided
• 1 16 oz uncooked potato gnocchi
• 1/2 cup heavy cream
• salt to taste

toppings (all optional)

• burrata cheese
• drizzle of olive oil
• fresh cracked black pepper
• toasted breadcrumbs

instructions

 

• Add the butter and olive oil to a medium pot over medium heat. Add the shallot, stir and cook for 2-3 minutes until it’s starting to cook through. Add the garlic and cook for an additional minute.
• Add the tomato paste and stir to cook off slightly. Add the tomatoes and 1 cup of chicken broth. Cover the pot and let it cook until the tomatoes are broken down and jammy, about 5-10 minutes.
• Reduce the heat to low. Add the gnocchi, remaining cup of chicken broth, and heavy cream. Stir until combined, then cover the pot. Simmer until the gnocchi is cooked through, about 5 minutes, stirring occasionally. If the sauce is getting thick, add an extra splash of water until your desired consistency is achieved.
• Once the gnocchi is soft and cooked through, turn off the heat and divide into bowls. Top with burrata, a drizzle of olive oil, fresh cracked black pepper, and toasted breadcrumbs. Enjoy immediately!