Skillet Gnocchi with Burrata and Spinach

Skillet Gnocchi with Spinach, Garlic Butter & Burrata Melt: The Ultimate 30-Minute Comfort Food

Imagine a dish that delivers restaurant-quality elegance with the speed and simplicity of a weeknight dinner. This Skillet Gnocchi with Spinach, Garlic Butter & Burrata Melt is exactly that kind of culinary magic. It transforms humble pantry staples into a creamy, decadent, and visually stunning meal in one single pan. The process begins with golden, pan-seared gnocchi that develop a delightful crispy exterior. Then, you wilt fresh spinach in a luxurious garlic butter sauce. Finally, you crown the entire creation with a ball of creamy burrata cheese that melts into a luscious, dreamy sauce.

This recipe is a true celebration of texture and flavor. Each forkful offers a perfect balance: the chewy, crisp gnocchi, the tender spinach, the rich garlic butter, and the ultimate showstopper—the molten burrata center. Consequently, it feels indulgent and special, yet it requires minimal effort and cleanup. Whether you need a quick family dinner or an impressive dish for casual entertaining, this Skillet Gnocchi with Burrata and Spinach delivers on every promise. It is comfort food elevated, proving that incredible meals don’t need to be complicated.

Quick Recipe Highlights

• Flavor Profile: This dish is a masterclass in balanced richness. Savory, nutty browned butter and pungent garlic form the base, while the milky, tangy burrata cheese adds a luxurious creaminess. A hint of red pepper flakes provides a subtle warmth that cuts through the fat perfectly.
• Texture: You experience a wonderful contrast in every bite. The gnocchi become delightfully crisp on the outside while staying pillowy-soft inside. The spinach wilts into silky ribbons, and the burrata offers an unforgettable, oozing creaminess that coats everything.
• Aroma: As it cooks, the scent of garlic toasting in nutty brown butter will fill your kitchen with an irresistible, savory fragrance. The aroma is deeply comforting and promises a meal that is both hearty and sophisticated.
• Visual Appeal: The presentation is stunning. The vibrant green spinach pops against the golden gnocchi, all draped in a white, creamy burrata sauce. It looks like a dish from a rustic Italian trattoria, making it perfect for photos and impressing guests.
• Skill Level Needed: This is a beginner-friendly recipe. If you can sauté ingredients in a pan, you can make this dish. The techniques are straightforward, and the one-skillet method minimizes complexity and mess.
• Special Equipment: You only need one large, oven-safe skillet. A cast iron or stainless steel skillet works best for achieving a good sear on the gnocchi. No other special tools are required.

Recipe Overview

• Difficulty Level: We rate this Skillet Gnocchi with Burrata and Spinach as “Easy.” The steps are sequential and simple: sear, sauté, and melt. There is no intricate knife work or advanced techniques. Importantly, using store-bought gnocchi saves significant time compared to making pasta from scratch.
• Category: This dish is incredibly versatile. It functions beautifully as a hearty vegetarian main course. Alternatively, you can serve it as a substantial side dish alongside grilled chicken or fish. It also fits into the “comfort food” and “one-pan meal” categories perfectly.
• Cuisine: The recipe draws direct inspiration from Italian cuisine, featuring classic ingredients like gnocchi, garlic, and burrata. However, the one-skillet, quick-cooking method gives it a modern, weeknight-friendly American twist. It is a fusion of tradition and convenience.
• Cost: This is a moderately priced meal. Store-bought gnocchi and fresh spinach are affordable. The burrata cheese is the splurge ingredient, but one ball generously serves four people. Overall, you can create a restaurant-style dish for a fraction of the cost of dining out.
• Season: This Skillet Gnocchi recipe is truly a year-round winner. It offers cozy, hearty warmth in the fall and winter. Conversely, the fresh greens and bright flavors also feel appropriate for spring and summer, especially when paired with a light salad.
• Occasion: It is ideal for busy weeknights, date nights at home, or casual dinners with friends. The impressive presentation also makes it suitable for holiday meals like Valentine’s Day or a festive meatless Monday. It is a universally appealing dish.

Why You’ll Love This Recipe

First and foremost, the taste and texture are utterly irresistible. This Skillet Gnocchi with Burrata and Spinach combines multiple crave-worthy elements into one harmonious dish. The gnocchi develop a fantastic crispy-chewy texture from pan-searing, a far cry from boiled gnocchi’s sometimes gummy feel. Then, the garlic butter sauce is deeply savory and aromatic. Finally, the burrata cheese is the star, providing cool, creamy pockets that melt into a luxurious sauce. Each component complements the others, creating a dining experience that is both comforting and sophisticated.

Furthermore, the convenience factor is a major win. This entire meal comes together in one skillet in about thirty minutes. You do not need to boil a large pot of water for the gnocchi. Instead, you cook everything in a single sequence, which means less active time and significantly easier cleanup. For busy households, this one-pan efficiency is a game-changer. You can have a gorgeous, homemade meal on the table faster than you could get takeout delivered.

From a nutritional perspective, this dish offers several benefits. Spinach is a powerhouse green, packed with iron, vitamins A, C, and K. Using a whole bag adds volume, fiber, and nutrients without many calories. Gnocchi, particularly potato-based versions, provides carbohydrates for energy. While rich, the butter and cheese offer fats that help with satiety and flavor absorption. You can easily adjust the recipe to include more spinach or use a whole-grain gnocchi for an extra fiber boost.

Moreover, this Skillet Gnocchi with Spinach has tremendous social and entertaining value. It looks incredibly impressive when you bring the sizzling skillet directly to the table. The act of breaking into the burrata ball is a fun, interactive moment for guests. The recipe is also easy to scale up for a crowd. Because it feels special and indulgent, it is perfect for hosting without requiring you to spend the whole evening in the kitchen. You can be present with your company.

Finally, it is cost-effective and accessible. The ingredient list is short and uses items you can find at any standard grocery store. You likely have garlic, butter, and spices on hand already. Investing in one ball of burrata elevates simple ingredients into a luxurious meal. Compared to ordering a similar dish at a restaurant, making this Skillet Gnocchi with Burrata and Spinach at home saves you money and allows you to control the quality of every component.

Historical Background and Cultural Significance

To understand this dish, we must look at its core components. Gnocchi, the little dumplings, have a history stretching back to Roman times. Originally, they were made from semolina flour and eggs. Later, after the introduction of potatoes from the Americas, the potato gnocchi we commonly know today emerged in Northern Italy. These pillowy dumplings were a resourceful way for families to create a filling meal from inexpensive, staple ingredients. They represent rustic, peasant cuisine elevated through simple, careful cooking.

Burrata cheese, on the other hand, is a relatively modern invention with deep regional roots. It originated in the Apulia region of Italy in the early 20th century. Cheesemakers created burrata as a way to use up the scraps (stracciatella) from making mozzarella. They would envelop these creamy shreds in a fresh mozzarella shell, creating a “buttered” pouch—which is what “burrata” means. This innovation transformed leftovers into a luxurious, sought-after delicacy known for its rich, creamy center.

The concept of cooking gnocchi in a skillet, rather than boiling, is a more contemporary, global adaptation. Traditional Italian nonna would likely boil her gnocchi. However, the pan-searing method has gained popularity worldwide because it solves a common problem: soggy gnocchi. By sautéing them, you create a delightful textural contrast. This technique reflects a modern desire for improved texture and the popularity of one-pan cooking methods. It is a fusion of old-world ingredients with new-world technique.

Combining these elements—gnocchi, spinach, garlic butter, and burrata—into a single skillet meal is a testament to modern fusion cuisine. It takes iconic Italian flavors and presents them in a fast, accessible format that fits today’s lifestyle. This Skillet Gnocchi with Burrata and Spinach is not a centuries-old recipe but a delicious evolution. It honors the heritage of its components while embracing the convenience and creativity of contemporary home cooking.

Ingredient Deep Dive

Gnocchi: These soft dumplings are a cornerstone of Italian comfort food. Traditionally made from potatoes, flour, and egg, they provide a hearty, satisfying base. When selecting store-bought gnocchi, check the refrigerator section for fresh varieties, which often have a superior texture to shelf-stable ones. Look for brands with simple ingredient lists. For a crispier result, ensure the gnocchi are patted dry before adding them to the hot skillet. You can substitute with cauliflower gnocchi for a lower-carb option, though cooking times may vary.

Fresh Spinach: Spinach adds vibrant color, essential nutrients, and a mild, earthy flavor that balances the dish’s richness. It is packed with iron, calcium, and vitamins A and C. For this recipe, using pre-washed baby spinach saves the most time. You can also use mature spinach, but remove any tough stems. Spinach wilts dramatically, so a large bag is necessary. As a substitute, kale or Swiss chard work well; just sauté them a bit longer to tenderize.

Burrata Cheese: Burrata is the star that makes this dish extraordinary. It consists of a delicate mozzarella outer shell filled with stracciatella (cream and soft cheese curds). Always buy it fresh from the cheese counter if possible, and use it by the “best by” date for optimal creaminess. Let it sit at room temperature for 20 minutes before serving for the best texture and melt. If unavailable, fresh mozzarella (mozzarella di bufala is excellent) or a dollop of ricotta mixed with a splash of cream can be a substitute, though you will miss the signature ooze.

Garlic & Butter: This duo forms the flavor foundation. The garlic should be freshly minced for the most potent, aromatic flavor. Using unsalted butter allows you to control the sodium level. The key technique here is to cook the garlic just until fragrant—about 30 seconds—to prevent it from burning and turning bitter. For a nuttier depth, you can brown the butter first before adding the garlic. Vegan butter or a high-quality olive oil can be used for a dairy-free version.

Common Mistakes to Avoid

• Crowding the Skillet: Do not dump all the gnocchi into a small pan. They will steam instead of sear. You need space between them to develop a golden, crispy crust. Cook in batches if your skillet is not large enough.
• Using Frozen Gnocchi Without Thawing: If using frozen gnocchi, thaw them completely and pat them very dry. Adding frozen gnocchi directly to the pan will release too much water and prevent browning.
• Burning the Garlic: Garlic burns in seconds. Add it to the butter off the heat or when the butter has cooled slightly. Stir constantly and cook only until it becomes fragrant, not brown.
• Overcooking the Spinach: Add the spinach in batches, wilting each addition before adding more. Overcooked spinach becomes slimy and loses its vibrant color and nutritional value.
• Adding Cold Burrata: Placing a cold burrata ball straight from the fridge onto the hot dish will not allow it to melt properly. Let it sit out to temper for 15-20 minutes before serving.
• Skipping the Gnocchi Sear: Boiling the gnocchi first is an unnecessary extra step and pot. Searing them directly in the skillet provides superior texture and flavor, and it is the core of this recipe’s convenience.
• Underseasoning: Gnocchi and spinach can be bland on their own. Season each layer—the gnocchi with salt after searing, the spinach as it wilts. Taste the sauce before adding the cheese and adjust with salt, pepper, or red pepper flakes.
• Using a Non-Oven-Safe Skillet for Broiling: If your recipe variation includes a quick broil to melt the cheese, ensure your skillet handle is oven-safe. If it is not, transfer the mixture to a baking dish before adding the cheese and broiling.

Essential Techniques

Pan-Searing Gnocchi: This is the most important technique for this Skillet Gnocchi with Burrata and Spinach. It creates texture and flavor. First, ensure your skillet is hot and the oil is shimmering before adding the gnocchi. Arrange them in a single layer with space between. Do not move them for 2-3 minutes to allow a crust to form. Then, toss or flip to brown other sides. The goal is golden-brown spots, not an all-over uniform color. This method eliminates gumminess and adds a nutty, toasted flavor.

Wilting Leafy Greens: Wilting spinach properly retains its color and texture. Add the spinach to the hot pan in large handfuls. It will seem like too much at first, but it reduces dramatically. Use tongs to gently toss and coat it in the garlic butter. As soon as it turns bright green and limp—within a minute—it is done. Overcooking leads to a mushy, dull-green mess and nutrient loss. This technique applies to any tender green like arugula or chard.

Tempering Cheese: For the burrata to achieve its perfect creamy, melty state, it needs to come closer to room temperature. Taking it out of the fridge 20 minutes before serving softens the outer shell and allows the inner cream to warm slightly. When placed on the hot gnocchi, it will melt luxuriously without being shockingly cold in the center. This simple step makes a dramatic difference in the final mouthfeel and integration of flavors.

Pro Tips for Perfect Skillet Gnocchi

• For extra crispy gnocchi, toss them in a tablespoon of cornstarch or arrowroot powder after patting them dry. This creates an even better crust.
• Add a splash of white wine or vegetable broth to the pan after sautéing the garlic. Let it reduce by half before adding the spinach. This builds a more complex sauce.
• Finish the dish with a squeeze of fresh lemon juice just before serving. The acidity cuts through the richness and brightens all the flavors beautifully.
• Toast the red pepper flakes in the butter for 30 seconds before adding the garlic. This infuses the oil with a deeper, more rounded heat.
• Garnish with something crunchy for texture contrast. Toasted pine nuts, breadcrumbs, or chopped walnuts are excellent additions.
• If your burrata is not as creamy as you’d like, make a small tear in the top after placing it on the dish. This allows the stracciatella to flow out more easily.
• Use a mix of butter and olive oil for searing the gnocchi. The butter adds flavor, while the olive oil has a higher smoke point, preventing burning.

Variations and Adaptations

Regional Variations: For a Southern Italian twist, add sun-dried tomatoes and kalamata olives with the spinach. A Northern Italian version might include sautéed mushrooms and a sprinkle of fresh sage. To channel the flavors of Puglia (burrata’s homeland), add cherry tomatoes and a drizzle of good olive oil after cooking.

Seasonal Adaptations: In spring, use fresh peas and asparagus tips along with the spinach. For summer, incorporate roasted zucchini and yellow squash. In autumn, swap spinach for sautéed kale or Brussels sprout leaves and add crispy pancetta. Winter calls for heartier additions like roasted butternut squash or caramelized onions.

Dietary Modifications: For a vegan Skillet Gnocchi, use plant-based butter, vegan gnocchi (check for egg), and a vegan “burrata” made from cashew cheese or a dollop of vegan ricotta. For gluten-free, ensure your gnocchi are certified gluten-free, as many are potato-based but may contain wheat flour.

Flavor Variations: Infuse the butter with herbs like rosemary or thyme before adding the garlic. For a richer sauce, stir in a quarter cup of heavy cream or mascarpone after wilting the spinach. For a tangy kick, add a tablespoon of capers or chopped artichoke hearts.

Serving and Presentation Guide

Plating this dish is part of its appeal. Serve it directly from the skillet at the table for a rustic, family-style presentation. Alternatively, use a large, shallow serving bowl. Place the gnocchi and spinach mixture in the bowl first. Then, nestle the whole burrata ball in the center. Just before serving, use a spoon to break open the burrata, allowing the creamy center to cascade over the gnocchi. This creates a dramatic and inviting visual.

Garnishing adds the final touch. A drizzle of high-quality extra virgin olive oil adds sheen and fruitiness. A sprinkle of flaky sea salt, like Maldon, enhances flavor and texture. Freshly cracked black pepper is essential. For color and freshness, add a handful of microgreens, basil leaves, or chopped fresh parsley. A dusting of grated Parmigiano-Reggiano adds a salty, umami punch.

Consider traditional accompaniments. A simple side salad with a sharp vinaigrette (like lemon or balsamic) balances the dish’s richness. For a more substantial meal, serve with grilled Italian sausage or chicken cutlets. Crusty bread is non-negotiable for soaking up every last bit of the garlic butter and burrata sauce. Serve the Skillet Gnocchi with Burrata and Spinach immediately while the skillet is still warm and the cheese is luxuriously melted.

Wine and Beverage Pairing

Wine pairing for this rich dish requires something that can cut through the creaminess. A crisp, acidic white wine like Pinot Grigio or Sauvignon Blanc works wonderfully. Their citrus notes cleanse the palate between bites. For a more robust option, a light-bodied red with low tannins, such as a Chianti or a Barbera, complements the garlic and tomato-based variations without overpowering the burrata.

For non-alcoholic alternatives, consider sparkling water with a twist of lemon or lime to provide a cleansing effervescence. A chilled, non-alcoholic Italian bitter soda (like Crodino) offers complexity that stands up to the rich flavors. Iced herbal tea, such as mint or lemon verbena, is also a refreshing and palate-cleansing choice.

If you prefer coffee or tea after the meal, a medium-roast coffee with low acidity or an espresso can be a nice finish. For tea, a light herbal peppermint or a gentle green tea aids digestion after a rich meal. The key is to avoid overly sweet beverages that would clash with the savory, garlicky profile of the Skillet Gnocchi.

Storage and Shelf Life

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the gnocchi will soften, and the spinach may release more water. The burrata will not retain its fresh, creamy texture once cooled and reheated. For best results, try to consume leftovers within 1-2 days.

Reheating requires care to prevent the gnocchi from becoming mushy. Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Avoid the microwave, as it will make the gnocchi rubbery and overhear the cheese unevenly. The burrata will not return to its original oozy state but will melt into the sauce.

Freezing is not recommended for this Skillet Gnocchi with Spinach. The dairy components (butter sauce, burrata) will separate and become grainy upon thawing. The spinach will turn watery and limp. The gnocchi’s texture will suffer significantly, becoming very mealy. This is a dish best enjoyed fresh.

Make Ahead Strategies

You can prep components to speed up dinner time. Measure out your gnocchi and leave them in a colander to air-dry. Wash and dry the spinach, then store it in a bag with a paper towel. Mince the garlic and store it in a small container in the fridge. Having everything ready means you can cook the entire dish in under 15 minutes when it’s time to eat.

For partial make-ahead, you can sear the gnocchi and set them aside on a plate. Then, when ready to serve, quickly reheat the skillet, make the garlic butter, wilt the spinach, toss the gnocchi back in to warm through, and top with the burrata. This keeps the gnocchi’s texture crisper than storing the fully assembled dish.

Always add the fresh burrata at the very last moment. Do not incorporate it during the make-ahead stage. Its fresh, cool creaminess is a key textural and temperature contrast that is lost if it sits on the hot dish for too long before serving.

Scaling Instructions

Halving the recipe is straightforward for one or two servings. Use a medium skillet to maintain proper heat distribution. Halve all ingredients precisely. The cook times will remain roughly the same, though you may need to reduce the spinach wilting time slightly since there is less volume.

Doubling or tripling for a crowd requires planning. Do not simply double the ingredients in one giant skillet; the gnocchi will steam. Instead, cook the gnocchi in batches in a single layer to ensure proper searing. You can keep batches warm on a baking sheet in a low oven. Prepare the garlic butter and spinach in a large Dutch oven or pot, then combine with all the seared gnocchi at the end. Top with multiple burrata balls scattered across the surface.

Timing modifications are minimal when scaling. Searing batches will add to your active cook time. For large groups, consider using two skillets simultaneously to speed up the process. Ensure your final serving vessel is large enough to accommodate the increased volume while keeping the dish warm.

Nutritional Deep Dive

This Skillet Gnocchi with Burrata and Spinach provides a balance of macronutrients. The gnocchi are the primary source of carbohydrates, offering energy. The butter, olive oil, and burrata contribute healthy fats, which aid in satiety and the absorption of fat-soluble vitamins from the spinach. The dish contains moderate protein from the cheese and the gnocchi’s egg content. For a more balanced macro profile, consider adding a lean protein like grilled shrimp or chicken on the side.

Micronutrient-wise, the spinach is the standout. It is an excellent source of Vitamin K for bone health, Vitamin A for vision and immunity, and folate. It also provides iron and magnesium. Garlic offers allicin, a compound with noted antioxidant properties. Using whole, fresh ingredients minimizes processed additives, giving you control over sodium and overall quality.

For portion control, this recipe yields four servings as a main course. A serving is roughly one-quarter of the skillet. Pairing it with a large side salad increases volume and fiber, helping you feel full and satisfied. To lighten the dish, you can reduce the butter by a tablespoon and use a light hand with the burrata, though this will affect the signature creamy result.

Dietary Adaptations

Gluten-Free: Many store-bought gnocchi contain wheat flour. Seek out certified gluten-free gnocchi, which are often made with rice flour or potato starch. Ensure all other ingredients, like broth or pre-shredded cheese (if used), are certified gluten-free.

Dairy-Free/Vegan: Use vegan butter or olive oil. Substitute the burrata with a vegan cheese alternative designed to melt, or make a simple sauce from blended cashews, nutritional yeast, lemon juice, and water. Use egg-free vegan gnocchi. This adaptation creates a plant-based version that is still rich and satisfying.

Low-Carb/Keto: Replace potato gnocchi with homemade or store-bought cauliflower gnocchi. Be sure to pat them extremely dry and allow extra time for searing to evaporate moisture. Use full-fat butter and burrata as directed. This modification significantly reduces the net carbohydrate count while maintaining the creamy, decadent texture.

Paleo: A strict Paleo adaptation is challenging due to the dairy and traditional gnocchi ingredients. Focus on the core flavors: seared sweet potato cubes can stand in for gnocchi, use ghee or avocado oil, and omit the cheese. Add nutritional yeast for a cheesy flavor if tolerated.

Troubleshooting Guide

Gnocchi Are Soggy or Gummy: This happens if the skillet was not hot enough, the gnocchi were wet, or the pan was overcrowded. Solution: Ensure gnocchi are dry, heat the pan until oil shimmers, and cook in a single layer. If they stick, let them cook longer; they will release when a crust forms.

Sauce is Too Dry: If the pan seems dry after searing, the gnocchi may have absorbed all the fat. Solution: Add another tablespoon of butter or olive oil before adding the garlic. You can also deglaze with a splash of broth or wine to create more sauce.

Burrata is Not Melting/Creamy: The burrata was likely too cold. Solution: Always temper it at room temperature before using. If it’s still firm, you can gently tear it open with a knife or spoon to expose the creamy center to the heat.

Dish is Too Greasy: This can occur if you used too much butter or oil. Solution: Next time, measure fats carefully. For now, blot the surface with a paper towel and serve with a squeeze of lemon to cut the grease.

Recipe Success Stories

Readers consistently rave about how this Skillet Gnocchi with Burrata and Spinach has become a regular in their dinner rotation. Many report that it is their go-to “impress without stress” meal for dates and dinner parties. One home cook shared that her family now requests it weekly, and her teenagers have even learned to make it themselves. The combination of ease and elegance is the most frequently praised aspect.

Creative variations from the community are inspiring. One reader added spicy Italian sausage for a meat-lover’s version. Another used butternut squash gnocchi in the fall for a seasonal twist. A vegan follower successfully used the adaptation tips with store-bought vegan mozzarella and reported it was a hit at her potluck. These stories show the recipe’s fantastic adaptability.

Photography tips from successful makers include using natural light and shooting the moment the burrata is broken open. A cast iron skillet provides a beautiful, rustic backdrop. Garnishing with fresh herbs and a drizzle of oil right before the photo makes the dish look restaurant-ready. The visual appeal of this dish is a major part of its charm and shareability.

Frequently Asked Questions

Additional Resources

If you loved this Skillet Gnocchi with Burrata and Spinach, explore other one-pan wonders. A One-Pan Lemon Garlic Salmon with Asparagus offers similar convenience with a protein focus. For a different take on gnocchi, try a Creamy Sun-Dried Tomato Gnocchi Bake. Our guide to “Perfectly Seared Gnocchi Every Time” provides even more detailed technique tips for mastering that crispy exterior.

To deepen your knowledge of core ingredients, read our guide on “How to Select and Store Fresh Cheese,” which covers burrata, mozzarella, and ricotta. For equipment, a good 12-inch cast iron or stainless steel skillet is the best investment for recipes like this. It provides even heating and a superb sear, making it a versatile tool for countless dishes beyond this delicious gnocchi creation.

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Chef Billy

I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.