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Crispy Gnocci with Burst Tomatoes and Mozzarella

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Cuisine: Italian-American
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Description

Our friends at The New York Times Cooking share a recipe for crispy gnocchi with burst tomatoes and mozzarella. It's a one-pot dish -- using an ingredient that's been called "pantry gold" for chefs and home cooks. A cozy, weeknight-friendly dish using just a handful of flavorful ingredients.

Ingredients

  • 2 packages shelf-stable potato gnocchi
  • 2–3 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, thinly sliced
  • Pinch of red pepper flakes (to taste)
  • 2 pints small tomatoes (like cherry or grape)
  • Salt and black pepper (to taste)
  • ¼ cup fresh basil, torn or sliced
  • 6–8 ounces fresh mozzarella, torn into pieces
  • Splash of water

Instructions

  1. Step 1: Crisp the gnocchi ---- Heat a large skillet over medium-high heat and add a couple tablespoons of olive oil. Toast the gnocchi in batches—don’t overcrowd the pan. You want them to brown, not steam. Cover and cook each batch for 2–3 minutes until golden and crispy. Remove gnocchi from the pan and set aside.
  2. Step 2: Make the tomato-garlic sauce --- Thinly slice 4 cloves of garlic. In the same pan, add 4 tablespoons of unsalted butter and let it melt. Stir in the sliced garlic and a pinch of red pepper flakes. Let the garlic sizzle until fragrant (about 1 minute). Don’t let it brown. Add the tomatoes, a splash of water, and season with salt and pepper. Let tomatoes cook for 4–6 minutes, stirring occasionally, until they begin to soften and burst.
  3. Step 3: Prep the toppings --- While the tomatoes cook, tear or slice the basil (about ¼ cup). Tear the fresh mozzarella into bite-sized chunks.
  4. Step 4: Combine and finish --- Add the crispy gnocchi back to the skillet along with the torn basil. Toss to combine. Scatter the mozzarella on top of everything in the pan.
  5. Step 5: Broil until bubbly --- Place the skillet under the broiler for 2–3 minutes until the mozzarella is melted, bubbling, and starting to brown.
  6. Step 6: Serve & Enjoy --- Scoop into bowls and enjoy while hot! You’ll get crispy gnocchi, juicy tomatoes, gooey cheese, and bright basil in every bite.