Crispy Gnocchi With Burst Tomatoes and Mozzarella
Serves 4
Pan-seared gnocchi tossed with a browned-butter, garlic and burst-tomato sauce, then broiled under melted mozzarella.
| prepHeat broiler with rack about 6 inches / 15 cm from the heat | ||||||
| 2 tbsp extra-virgin olive oil, plus more as needed | Sear gnocchi in batches, 2-4 min each | Brown butter, 1-2 min | Add garlic, pepper flakes, salt & pepper | Add tomatoes & water, burst 4-6 min | Stir in gnocchi & basil | Top with mozzarella & oil, broil 2-4 min |
| 2 packages (12-18 oz / 340-510 g each) potato gnocchi | ||||||
| 55 g unsalted butter | ||||||
| 4 garlic cloves, thinly sliced | ||||||
| 1/4 tsp red-pepper flakes, plus more for serving | ||||||
| 1 1/2 tsp kosher salt, plus black pepper | ||||||
| 2 pints / 600 g small tomatoes | ||||||
| 3 tbsp water | ||||||
| 1/4 cup basil leaves, sliced or torn (optional), plus more for serving | ||||||
| 225 g fresh mozzarella, in 1/2-inch / 1 cm pieces | ||||||
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