Crispy Gnocchi With Burst Tomatoes and Mozzarella
20 min4 servings
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 | ||||
| 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) | ||||
| 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) | ||||
| 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 | ||||
| 225 g fresh mozzarella, cut or torn into ½-inch pieces | ||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.