Name: Crispy Gnocchi With Burst Tomatoes and Mozzarella Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi; 1 tablespoon extra-virgin olive oil (for searing); 1 tablespoon extra-virgin olive oil (additional for searing); 1/4 cup unsalted butter; 4 garlic cloves, thinly sliced; 1/4 teaspoon red-pepper flakes, plus more for serving; Kosher salt, 1 1/2 teaspoons plus more as needed; Black pepper, freshly ground, to taste; 2 pints small tomatoes (cherry, grape, or Sungold); 3 tablespoons water; 1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving; 8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces; Extra olive oil, for drizzling

Ingredients

2 tablespoons extra-virgin olive oil, plus more as needed

2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi

1/4 cup unsalted butter

4 garlic cloves, thinly sliced

1/4 teaspoon red-pepper flakes, plus more for serving

Kosher salt and black pepper

2 pints small tomatoes, such as cherry, grape or Sungold

1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving

8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces

Instructions

Step 1: Preheat the broiler with a rack positioned about 6 inches from the heat source.

Step 2: In a large 12-inch skillet over medium-high heat, add enough olive oil to lightly coat the pan bottom (about 1 tablespoon). Add half the gnocchi, breaking apart any clumps. Cover with a lid or baking sheet and cook undisturbed until the gnocchi is golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat this process with the remaining gnocchi and more olive oil as needed.

Step 3: Add the butter to the skillet and cook over medium-high heat, stirring frequently, until it turns golden brown and fragrant, about 1 to 2 minutes. Stir in the garlic, red-pepper flakes, 1 1/2 teaspoons salt, and a few grinds of black pepper. Reduce heat slightly if the garlic begins to scorch.

Step 4: Add the tomatoes and 3 tablespoons of water to the skillet. Cook, shaking the pan occasionally, until the tomatoes soften and the liquid slightly thickens, about 4 to 6 minutes. Gently smash the tomatoes as they burst to release their juices.

Step 5: Return the seared gnocchi to the skillet along with the basil if using. Stir to coat everything evenly. Spread the mixture into an even layer, then top with the mozzarella pieces. Drizzle lightly with olive oil.

Step 6: Place the skillet under the broiler and cook until the cheese melts and browns in spots, about 2 to 4 minutes. Remove from heat and garnish with additional basil, red-pepper flakes, and black pepper as desired before serving.

Tips & Variations

For extra crispiness, avoid overcrowding the pan when searing the gnocchi. Cook in batches if needed.

Use a mix of colorful cherry tomatoes for a more vibrant presentation and varied sweetness.

If fresh basil isn’t available, try adding a sprinkle of dried Italian herbs or fresh parsley after broiling.

To make it vegan, substitute the butter with plant-based margarine and use a dairy-free cheese alternative.

FAQs

Can I use frozen gnocchi for this recipe?

Frozen gnocchi can be used but make sure to thaw and dry them thoroughly to help achieve a crispy texture when searing.

What can I substitute for fresh mozzarella?

If fresh mozzarella is unavailable, you can use shredded mozzarella or another mild melting cheese like provolone. Keep in mind the texture and flavor will differ slightly.