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Creamy Sun-Dried Tomato Gnocchi Recipe with Spinach and Burrata

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A quick and comforting gnocchi dish featuring a creamy sun-dried tomato sauce, fresh spinach, and luscious burrata cheese. Perfect for cozy dinners and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 1 pound (450 g) store-bought potato gnocchi
  • 1/3 cup (about 50 g) chopped sun-dried tomatoes packed in oil (drain slightly, keep some oil)
  • 4 cups (about 120 g) fresh baby spinach, roughly chopped
  • 4 oz (115 g) burrata cheese, torn into pieces
  • 3 cloves garlic, minced
  • 1 cup (240 ml) heavy cream or half-and-half
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • 2 tablespoons olive oil (including some from sun-dried tomatoes)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually 2 to 3 minutes, until they float to the surface. Use a slotted spoon to remove and set aside, reserving about 1/4 cup (60 ml) of the cooking water.
  2. In a skillet, warm 2 tablespoons of olive oil (including some from the sun-dried tomatoes jar) over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
  3. Add the chopped sun-dried tomatoes and cook for 1-2 minutes, stirring to release their flavors into the oil.
  4. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly. Add the grated Parmesan cheese and stir until melted and smooth.
  5. Stir in the chopped spinach, letting it wilt in the sauce, about 2 minutes. Season with salt, pepper, and a pinch of red pepper flakes if using. If the sauce feels too thick, add a splash of reserved gnocchi water to loosen it.
  6. Gently fold the cooked gnocchi into the sauce, coating each piece thoroughly. Warm through for another minute or so, allowing the flavors to meld.
  7. Plate the gnocchi and top each serving with torn pieces of fresh burrata. The cheese will melt slightly, adding a luscious creaminess with every bite.

Notes

Do not overcook gnocchi; remove as soon as they float to keep texture. Use fresh, finely grated Parmesan for best sauce thickening. Add spinach last to keep it vibrant and slightly crunchy. If sauce thickens too much, loosen with reserved gnocchi water. Burrata adds creamy richness—substitute fresh mozzarella if unavailable.

Nutrition

Keywords: gnocchi, sun-dried tomato, creamy sauce, spinach, burrata, easy dinner, comfort food, quick recipe

Find it online: https://fizzlefork.com/creamy-sun-dried-tomato-gnocchi-recipe-with-spinach-and-burrata-easy-homemade-guide/