Crispy Gnocchi with Burst Tomatoes and Mozzarella
Pan-fried gnocchi is a quick alternative to baked pasta. Store-bought gnocchi can be browned in a pan for a delightful combination of crispy outsides and chewy middles, with no need for boiling. This dish features juicy tomatoes and gooey mozzarella. Cherry tomatoes are usually more flavorful throughout the year compared to larger, waterier varieties like beefsteak or heirloom.(If your tomatoes are more tart than sweet, add ½ teaspoon of sugar in Step 2.) Toss the tomatoes with browned butter, red pepper flakes, and garlic, then cook until they burst into a bright sauce. Stir in the gnocchi, add mozzarella, and broil until the cheese is melted and the tomatoes are blistered.
Ingredients
- 2 tablespoons extra-virgin olive oil plus more as needed
- 2 12 to 18 ounce packages shelf-stable or refrigerated potato gnocchi
- ¼ cup unsalted butter
- 4 garlic cloves thinly sliced
- ¼ teaspoon red pepper flakes plus more for serving
- Kosher salt and black pepper
- 2 pints small tomatoes such as cherry, grape or Sungold
- ¼ cup thinly sliced or torn basil leaves optional, plus more for serving
- 8 ounces fresh mozzarella cut or torn into ½ inch pieces
Instructions
- Preheat the broiler with the rack positioned about 6 inches from the heat source.
- Heat olive oil in a large skillet on the stovetop, enough to lightly coat the bottom of the pan. Place half of the gnocchi in the pan, separating any that are stuck together. Cover and cook without disturbance until one side turns golden brown, approximately 2 to 4 minutes. Transfer it into a bowl that is of medium size. Use the rest of the gnocchi and add some olive oil.
- Add butter to the skillet and cook over medium-high heat, stirring frequently, until it turns golden brown and toasty, about 1 to 2 minutes. Add garlic, red-pepper flakes, 1½ teaspoons salt, and a few grinds of black pepper, adjusting the heat if necessary to prevent burning. Stir in the tomatoes and 3 tablespoons of water, cooking and shaking the pan occasionally until the tomatoes soften and the liquid slightly thickens, about 4 to 6 minutes. Smash the tomatoes as they burst to help them cook down.
- Add the seared gnocchi and ¼ cup basil (if using), stirring to coat. Spread the mixture into an even layer. Top with mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, about 2 to 4 minutes. Finish with additional basil, red pepper flakes, and black pepper if desired.