Crispy Gnocchi With Burst Tomatoes and Mozzarella

4 servings

20 min

Pan-seared gnocchi tossed with burst tomatoes, garlic, and butter, then topped with fresh mozzarella and broiled until melted.

prepPreheat broiler with rack 6 inches from heat source
1 tablespoon / 15 ml extra-virgin olive oil (for first gnocchi batch)	Sear first gnocchi batch, covered, 2–4 min		Stir in seared gnocchi & basil, layer evenly	Top with mozzarella, drizzle oil, broil 2–4 min
1 (12- to 18-ounce / 340–510 g) package shelf-stable or refrigerated potato gnocchi (first batch)
1 tablespoon / 15 ml extra-virgin olive oil (for second gnocchi batch)	Sear second gnocchi batch, covered, 2–4 min
1 (12- to 18-ounce / 340–510 g) package shelf-stable or refrigerated potato gnocchi (second batch)
¼ cup / 55 g unsalted butter	Brown butter, add garlic & pepper flakes, 1–2 min	Add tomatoes & water, cook & smash, 4–6 min
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
2 pints / 600 g small tomatoes (cherry, grape or Sungold)
¼ cup thinly sliced or torn basil leaves (optional), plus more for serving
8 ounces / 225 g fresh mozzarella, cut or torn into ½-inch pieces

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