Crispy Gnocchi With Burst Tomatoes and Mozzarella Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
