Imported from the web

Crispy Gnocchi With Burst Tomatoes and Mozzarella

Name: Crispy Gnocchi With Burst Tomatoes and Mozzarella
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp extra-virgin olive oil (Plus more as needed for the pan and for drizzling before broiling); 2 packages shelf-stable or refrigerated potato gnocchi (Each package is 12 to 18 ounces; total amount varies by package size); 0.25 cup unsalted butter; 4 cloves garlic (Thinly sliced); 0.25 tsp red-pepper flakes (Plus more for serving); 1.5 tsp kosher salt (Plus more as needed; the recipe also calls for salt to taste); black pepper (A few grinds, plus more for serving); 2 pints small tomatoes (Such as cherry, grape, or Sungold tomatoes); 3 tbsp water; 0.25 cup basil leaves (Thinly sliced or torn; optional, plus more for serving); 8 oz fresh mozzarella (Cut or torn into ½-inch pieces); 0.5 tsp sugar (Optional; add if the tomatoes taste more tart than sweet)

Recipe by Ali Slagle

Imported by Starr2 on SeeMeCook

Pan-fried potato gnocchi develops crispy outsides and chewy middles, then combines with burst tomatoes, browned butter, garlic, basil, and melted mozzarella. It is a fast baked-pasta-style dish that requires no gnocchi boiling.

4 servings25 minItalian

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Ingredients

2 tbsp extra-virgin olive oil (Plus more as needed for the pan and for drizzling before broiling)
2 packages shelf-stable or refrigerated potato gnocchi (Each package is 12 to 18 ounces; total amount varies by package size)
0.25 cup unsalted butter
4 cloves garlic (Thinly sliced)
0.25 tsp red-pepper flakes (Plus more for serving)
1.5 tsp kosher salt (Plus more as needed; the recipe also calls for salt to taste)
black pepper (A few grinds, plus more for serving)
2 pints small tomatoes (Such as cherry, grape, or Sungold tomatoes)
3 tbsp water
0.25 cup basil leaves (Thinly sliced or torn; optional, plus more for serving)
8 oz fresh mozzarella (Cut or torn into ½-inch pieces)
0.5 tsp sugar (Optional; add if the tomatoes taste more tart than sweet)

Steps

1
Heat the broiler with an oven rack positioned about 6 inches from the heat source.
2
Set a large 12-inch skillet over medium-high heat on the stovetop. Add enough olive oil to lightly coat the bottom of the pan, about 1 tablespoon.
3
Add half of the gnocchi, breaking apart any pieces that are stuck together. Cover the skillet with a lid or baking sheet and cook undisturbed until the gnocchi is golden brown on one side, 2 to 4 minutes.
4
Transfer the browned gnocchi to a medium bowl. Add more olive oil to the skillet as needed, then repeat the browning process with the remaining gnocchi.
5
Add the butter to the skillet and cook over medium-high heat, stirring often, until it is golden-brown and toasty, 1 to 2 minutes.
6
Add the sliced garlic, red-pepper flakes, 1½ teaspoons kosher salt, and a few grinds of black pepper. Reduce the heat slightly if necessary to prevent the garlic or butter from scorching.
7
Add the tomatoes and 3 tablespoons water. If the tomatoes taste more tart than sweet, add the optional ½ teaspoon sugar.
8
Cook the tomatoes for 4 to 6 minutes, shaking the pan occasionally, until they have softened and the liquid has slightly thickened. Smash the tomatoes as they burst to help release their juices.
9
Add the seared gnocchi and the ¼ cup basil, if using. Stir until the gnocchi is coated with the tomato mixture.
10
Shake the skillet so the gnocchi mixture settles into an even layer.
11
Top the skillet evenly with the mozzarella pieces and drizzle lightly with olive oil.
12
Broil until the mozzarella is melted and browned in spots and the tomatoes are blistered in places, 2 to 4 minutes.
13
Finish with additional basil, red-pepper flakes, and black pepper as desired, then serve hot.

Notes

The recipe specifies no boiling: the gnocchi is browned directly in the skillet. The optional sugar is suggested when the tomatoes are more tart than sweet. Nutritional estimates are ingredient-level estimates; the structured source lists approximately 750 calories, 93 g carbohydrates, 33 g fat, 8 g fiber, and 24 g protein per serving.