Crispy Gnocchi With Burst Tomatoes and Mozzarella Recipe

Introduction

Crispy gnocchi with burst tomatoes and melted mozzarella is a comforting, flavorful dish that comes together quickly. The combination of golden gnocchi, juicy tomatoes, and gooey cheese makes it an irresistible meal for any night of the week.

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

1. Step 1: Heat the broiler with a rack about 6 inches from the heat source.
2. Step 2: In a large 12-inch skillet over medium-high heat, add enough olive oil to lightly coat the bottom (about 1 tablespoon). Add half the gnocchi, breaking apart any clumps. Cover with a lid or baking sheet and cook undisturbed until golden brown on one side, about 2 to 4 minutes. Transfer to a medium bowl. Repeat with remaining gnocchi and olive oil.
3. Step 3: Add the butter to the skillet and cook over medium-high heat, stirring often, until golden and toasty, about 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt, and a few grinds of black pepper. Reduce heat slightly if needed to avoid burning the garlic.
4. Step 4: Add the tomatoes and 3 tablespoons water. Cook, shaking the pan occasionally, until tomatoes soften and the liquid thickens slightly, about 4 to 6 minutes. Smash the tomatoes gently as they burst to release their juices.
5. Step 5: Return the seared gnocchi to the skillet and add the basil if using. Stir to coat everything evenly, then spread the mixture into an even layer. Top with mozzarella pieces and drizzle lightly with olive oil.
6. Step 6: Place the skillet under the broiler until the cheese melts and develops browned spots, about 2 to 4 minutes. Remove from heat and garnish with extra basil, red-pepper flakes, and black pepper as desired before serving.

Tips & Variations

• Use a nonstick or well-seasoned skillet to prevent gnocchi from sticking while searing.
• For a spicy kick, increase the amount of red-pepper flakes or add a dash of hot sauce.
• Substitute fresh mozzarella with burrata for an even creamier texture.
• Fresh basil adds vibrant flavor, but if unavailable, try dried oregano or parsley instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispiness, or microwave briefly covered. Avoid reheating under the broiler as cheese may become tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Cook them according to package instructions before searing to ensure they are fully cooked.

What type of tomatoes is best for this dish?

Small tomatoes like cherry, grape, or Sungold are ideal because they burst easily and add natural sweetness and juiciness to the gnocchi.

Crispy Gnocchi With Burst Tomatoes and Mozzarella Recipe

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★★★★★

4.7 from 113 reviews

This Crispy Gnocchi with Burst Tomatoes and Mozzarella is a delightful Italian-inspired dish combining golden, pan-seared potato gnocchi, juicy burst tomatoes, fragrant garlic butter, fresh basil, and melted mozzarella. Broiling at the end adds a lovely browned finish that perfectly complements the crispy texture and vibrant flavors. It’s a quick and satisfying meal ideal for weeknight dinners or entertaining guests.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Gnocchi

• 2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
• 2 tablespoons extra-virgin olive oil, plus more as needed

Sauce and Toppings

• 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

1. Preheat Broiler: Set your oven’s broiler with a rack positioned about 6 inches from the heat source. This will be used later to melt and brown the mozzarella topping.
2. Pan-Sear Gnocchi: In a large 12-inch skillet over medium-high heat, add about 1 tablespoon of olive oil to coat the bottom. Add half of the gnocchi, breaking apart any clumps. Cover with a lid or baking sheet and cook undisturbed for 2 to 4 minutes until the gnocchi develop a golden-brown crust on one side. Transfer to a bowl and repeat this process with the remaining gnocchi and more olive oil. This creates a delightfully crispy texture.
3. Prepare Garlic Butter and Tomatoes: To the skillet, add the butter and melt it over medium-high heat. Cook the butter while stirring frequently for about 1 to 2 minutes until it turns golden-brown and emits a toasty aroma. Add the sliced garlic, red-pepper flakes, kosher salt (about 1 1/2 teaspoons), and freshly ground black pepper. Reduce heat slightly if needed to prevent burning. Then add the tomatoes along with 3 tablespoons of water. Cook while occasionally shaking the pan for 4 to 6 minutes until the tomatoes soften and release their juices, helping them burst by gently smashing them with the back of a spoon or spatula. This creates a flavorful, chunky tomato sauce.
4. Combine Gnocchi and Sauce: Return the pan-seared gnocchi to the skillet along with the basil (if using). Stir gently to coat everything evenly, then spread the mixture into an even layer across the skillet.
5. Add Mozzarella and Broil: Scatter the torn mozzarella pieces evenly over the top of the gnocchi and drizzle lightly with olive oil. Place the skillet under the preheated broiler and cook for 2 to 4 minutes until the cheese is melted and has browned in spots. Keep a close eye to avoid burning.
6. Garnish and Serve: Remove from the oven and top with additional fresh basil leaves, extra red-pepper flakes, and freshly ground black pepper to taste. Serve warm and enjoy the combination of crispy gnocchi, savory tomato sauce, and gooey mozzarella.

Notes

• If fresh mozzarella is not available, bocconcini or a mild fresh cheese can be substituted.
• For extra heat, increase the amount of red-pepper flakes or add a pinch of cayenne pepper.
• Using a non-stick or well-seasoned skillet helps prevent sticking during searing.
• This dish pairs well with a simple green salad or crusty bread to soak up the sauce.
• Leftover crispy gnocchi can be refrigerated and quickly reheated in a skillet to retain their texture.

Keywords: crispy gnocchi, burst tomatoes, mozzarella, Italian recipe, quick dinner, pan-seared gnocchi, garlic butter sauce, broiled cheese