If you’re craving a dish that feels like a warm hug on a plate, you’ll adore this Crispy Gnocchi with Burst Tomatoes, Burrata & Basil Oil. Imagine pillowy gnocchi cooked to golden crisp perfection, nestled alongside vibrant, juicy cherry tomatoes that burst with every bite, all crowned by luscious, creamy burrata cheese and drizzled with fragrant basil oil. This recipe effortlessly combines textures and flavors to transform simple pantry staples into something spectacular, perfect for sharing with friends or indulging on a cozy night in.

Crispy Gnocchi with Burst Tomatoes, Burrata & Basil Oil Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its elegant simplicity. Each ingredient plays a pivotal role, whether it’s building layers of flavor, adding textural contrast, or providing vibrant colors that make the dish as visually appealing as it is delicious.

1 lb (450 g) shelf-stable potato gnocchi: The tender base that crisps up beautifully when pan-fried, creating the perfect chewy crunch.
3 tbsp olive oil: Essential for browning the gnocchi and cooking the tomatoes, adding richness and depth.
2 cloves garlic, minced: Offers a fragrant punch to the gnocchi and adds subtle warmth.
Salt and black pepper: To season and elevate all the flavors throughout the dish.
2 cups cherry tomatoes: When cooked, they burst and release a sweet, tangy juice that complements the gnocchi perfectly.
1/2 tsp red pepper flakes (optional): A little heat to spark up the burst tomatoes if you want to spice things up.
1 cup fresh basil leaves: Key to making the vibrant basil oil that brings a fresh herbal note.
1/2 cup olive oil (for basil oil): Used to extract and carry the essence of basil in a silky sauce.
1 small clove garlic (for basil oil): Adds a gentle, aromatic backbone to the basil oil.
Pinch of salt (for basil oil): Helps balance and brighten the flavors in the basil oil.
1–2 balls fresh burrata cheese: Decadently creamy, this cheese melts delightfully over the warm gnocchi and tomatoes.
Fresh basil leaves (for garnish): Adds freshness and a pop of green color to finish off the dish.
Freshly cracked black pepper (for garnish): Offers the final peppery kick to tie everything together.

How to Make Crispy Gnocchi with Burst Tomatoes, Burrata & Basil Oil

Step 1: Crisp the Gnocchi

Start by heating 3 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the gnocchi in a single layer, making sure they don’t crowd the pan so they crisp evenly. Resist the urge to stir for the first 3 to 4 minutes; letting them undisturbed helps form that beautiful golden crust. Flip them carefully and cook for another 2 to 3 minutes until both sides are perfectly crispy. Toss in the minced garlic, season with salt and pepper, and give everything a quick stir to infuse those garlic flavors without burning it. Then, remove from heat and get ready for the next step.

Step 2: Prepare the Burst Tomatoes

Using the same skillet, add 1 tablespoon of olive oil and toss in the cherry tomatoes. Sprinkle with salt and red pepper flakes if you want a hint of spice. Cook over medium heat, gently stirring occasionally until the tomatoes soften and start to burst open—this should take around 5 to 6 minutes. As they soften, they release a sweet, tangy juice that’s absolute magic when paired with the crispy gnocchi.

Step 3: Whip up the Basil Oil

While the tomatoes cook, blend fresh basil leaves, ½ cup olive oil, one small garlic clove, and a pinch of salt in a blender or food processor until you get a smooth, vibrant green oil. This fragrant basil oil will add a fresh herbal brightness and silky texture that elevates the entire dish.

Step 4: Assemble Your Crispy Gnocchi with Burst Tomatoes, Burrata & Basil Oil

On a serving plate, spread the crispy gnocchi out in a shallow layer. Spoon the burst tomatoes generously over the top, allowing the juices to mingle with the crisps. Tear the burrata into big, creamy chunks and scatter over the gnocchi and tomatoes. Drizzle the basil oil lavishly over everything, then finish with a sprinkle of freshly cracked black pepper and a handful of fresh basil leaves for garnish. Serve immediately while everything is delightfully warm and inviting.

How to Serve Crispy Gnocchi with Burst Tomatoes, Burrata & Basil Oil

Garnishes

Enhance your plate with extra fresh basil leaves and a fresh crack of black pepper to sharpen the flavors. If you like a little more color and texture, a light drizzle of balsamic glaze or a handful of toasted pine nuts works beautifully to add crunch and subtle sweetness to this already flavorful dish.

Side Dishes

This crispy gnocchi dish shines on its own but pairs wonderfully with a crisp green salad tossed with lemon vinaigrette to add acidity, or some garlicky sautéed greens like spinach or Swiss chard for a healthy, vibrant contrast. A slice of crusty artisan bread is also perfect for soaking up the luscious tomato juices and basil oil.

Creative Ways to Present

For a dinner party or a special occasion, consider plating individual portions in shallow bowls and topping each with a small ball of burrata. You can also serve the basil oil in a small dipping bowl on the side for guests to drizzle themselves. Adding edible flowers or microgreens can add a delicate, elegant touch and elevate the rustic charm of the dish.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of this Crispy Gnocchi with Burst Tomatoes, Burrata & Basil Oil, store them in an airtight container in the refrigerator for up to two days. Keep the burrata separate as it doesn’t hold up well when packed and reheated. The basil oil can also be stored in the fridge but make sure to bring it back to room temperature before using.

Freezing

Homemade or store-bought gnocchi freeze very well, but once cooked and combined with the tomatoes and burrata, freezing is not ideal as the texture will change. It’s best to freeze raw gnocchi before cooking. The basil oil can be frozen in ice cube trays for convenient portioning later on.

Reheating

To reheat, gently warm the crispy gnocchi in a non-stick skillet over medium heat to bring back some of that crunch. Warm the burst tomatoes in a separate pan, then combine on your plate and add fresh burrata right before serving. Avoid the microwave if you want to keep the textural contrasts alive.

FAQs

Can I use fresh potato gnocchi instead of shelf-stable?

Absolutely! Fresh gnocchi works beautifully. Just be gentle when pan-frying since they’re softer and may need a little less time to crisp up.

Is it possible to make the basil oil without garlic?

Yes, if you prefer a milder flavor or have a garlic intolerance, you can omit the garlic without losing the bright herbal notes of the basil oil.

What can I use as a substitute for burrata?

If burrata isn’t available, fresh mozzarella or ricotta can be delicious alternatives, though burrata’s creamy center gives a uniquely indulgent texture.

How spicy is the dish with red pepper flakes?

The red pepper flakes add a gentle, warm heat that’s easily adjustable. Feel free to skip them if you prefer no spice or add more if you love a kick.

Can I prepare any parts of this dish ahead of time?

You can make the basil oil up to two days in advance and store it in the fridge. The burst tomatoes are best made fresh but can be prepared a few hours ahead and reheated gently.

Final Thoughts

This Crispy Gnocchi with Burst Tomatoes, Burrata & Basil Oil is truly one of those dishes that feels special yet comes together with ease. It’s perfect for impressing guests or treating yourself to a comforting meal that looks and tastes like a masterpiece. So next time you want to add a little sparkle to your dinner table, give this recipe a go—you’ll be so glad you did!