Crispy Gnocchi With Burst Tomatoes and Mozzarella
Ingredients
- 2 tablespoons extra-virgin olive oil
plus more as needed
- 2 packages shelf-stable or refrigerated potato gnocchi
12- to 18-ounce
- 1/4 cup unsalted butter
1/2 stick
- 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
plus more for serving, optional
- 8 ounces fresh mozzarella
cut or torn into 1/2-inch pieces
Directions
- 1
Heat the broiler with a rack about 6 inches from the heat source.
- 2
In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
- 3
Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
- 4
Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.
Crispy Gnocchi With Burst Tomatoes and Mozzarella
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About this Recipe
Imagine tender gnocchi with a golden, crispy crust, mingling with sweet, juicy burst tomatoes and creamy fresh mozzarella. This dish brings vibrant, comforting flavors to your table, perfect for a weeknight meal or a relaxed weekend gathering.
The magic here lies in the crispy gnocchi, a delightful contrast to the soft interior, achieved by pan-searing. This unexpected texture elevates a simple pasta dish, while the vibrant acidity of the burst tomatoes and the richness of the fresh mozzarella create a beautifully balanced experience that feels both indulgent and fresh.
You'll discover a symphony of textures and flavors in every bite. The potato gnocchi, golden-brown and delightfully crisp on the outside, yields to a tender, pillowy center. These are beautifully complemented by small tomatoes, gently cooked until they 'burst,' releasing their sweet, concentrated juices which meld with fragrant garlic, a hint of red-pepper warmth, and rich butter. Tossing everything with torn fresh basil adds an aromatic lift, and generous chunks of fresh mozzarella melt slightly into the warm sauce, lending a luxurious creaminess that ties all the elements together. It's a comforting yet bright dish that celebrates simple, high-quality ingredients.
Customization & Variations
Feel free to experiment with your favorite small tomatoes; Sungolds offer extra sweetness, while cherry or grape tomatoes bring a classic tang. If fresh basil isn't available, a sprinkle of fresh oregano could offer a different herbaceous note. For those who enjoy an extra kick, additional red-pepper flakes can be added at the table. This dish is naturally vegetarian.
This Crispy Gnocchi With Burst Tomatoes and Mozzarella makes a fantastic light dinner on its own or a delightful side dish. Serve it warm, perhaps with a crusty baguette to sop up all the flavorful juices.