Description
This Crispy Gnocchi with Burst Tomatoes and Mozzarella recipe offers golden, pan-seared gnocchi tossed with a fragrant garlic-butter tomato sauce, finished under the broiler with melted mozzarella and fresh basil. It’s a comforting yet vibrant Italian-inspired dish perfect for a quick weeknight dinner or a casual dinner party.
Ingredients
Scale
Gnocchi
- 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)
Sauce
- 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
Instructions
- Preheat the broiler. Position the oven rack about 6 inches from the heat source and turn the broiler on, preparing it for finishing the dish.
- Pan-sear the gnocchi. In a large 12-inch skillet over medium-high heat, add about 1 tablespoon olive oil to lightly coat the bottom. Add half the gnocchi, breaking up any clumps. Cover with a lid or baking sheet and cook undisturbed until the underside is golden brown, about 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
- Prepare the garlic-butter tomato sauce. To the same skillet, add butter and cook over medium-high heat, stirring often, until it turns golden-brown and toasty, about 1 to 2 minutes. Add the sliced garlic, red-pepper flakes, 1 1/2 teaspoons salt, and freshly ground black pepper. Reduce heat slightly if needed to prevent burning. Add the tomatoes and 3 tablespoons of water. Cook, gently shaking the pan occasionally, until the tomatoes soften and the sauce thickens slightly, about 4 to 6 minutes. Smash the tomatoes as they burst to enhance the sauce’s texture.
- Toss gnocchi with sauce and assemble. Return the seared gnocchi to the skillet and add 1/4 cup of the basil leaves if using. Stir gently to coat gnocchi well, then shake the pan to spread everything into an even layer.
- Broil with mozzarella. Scatter the torn mozzarella evenly over the top and drizzle lightly with olive oil. Place under the broiler for 2 to 4 minutes until the cheese melts and develops golden-brown spots.
- Serve garnished. Remove from oven and top with additional basil, red-pepper flakes, and freshly ground black pepper as desired. Serve immediately for best texture and flavor.
Notes
- Use fresh gnocchi if available, but shelf-stable or refrigerated options work well.
- Be careful when broiling to avoid burning the cheese; watch it closely during those final minutes.
- Substitute other small tomato varieties like Campari if preferred.
- For a vegetarian diet, ensure the mozzarella is free from animal rennet.
- Leftovers can be refrigerated for up to 2 days; reheat gently on the stovetop to retain crispness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Crispy gnocchi, burst tomatoes, mozzarella, Italian gnocchi recipe, pan-seared gnocchi, garlic butter sauce, easy Italian dinner
