Blistered Tomato Gnocchi with Molten Brie in Garlic Butter

This one-skillet gnocchi is pure comfort: golden gnocchi and blistered tomatoes in garlic herb butter, topped with molten brie and a crispy cheese pull. Ready in minutes and perfect for sharing.

This blistered tomato gnocchi with molten brie is a weeknight dinner that feels like a special occasion. The gnocchi are seared in garlic herb butter until golden and crisp, while the cherry tomatoes burst into sweet, jammy pockets.

A blanket of shredded mozzarella and brie melts over everything, creating a gooey, stretchy topping that’s impossible to resist. Finished with fresh basil and a shower of parmesan, this skillet dish is served straight from the pan for maximum drama and minimal cleanup.

Ingredients

Why this recipe works

Searing the gnocchi in garlic butter does double duty: it gives the gnocchi a crispy exterior with a soft, pillowy center, and it infuses the entire dish with rich, savory flavor.

The butter also helps the tomatoes blister and burst, releasing their juices to create a light pan sauce that coats every gnocchi.

The combination of mozzarella and brie creates a luxurious, creamy cheese layer. Mozzarella provides that classic stretchy pull, while brie melts into a velvety, buttery sauce.

The high heat of the cast iron skillet keeps the cheese molten and bubbling, so every bite is warm, gooey, and aromatic.

Notes and substitutions

For the best texture, use a firm block of whole milk mozzarella and grate it yourself. Pre-shredded mozzarella often contains anti-caking agents that prevent smooth melting. Similarly, grate aged parmesan from a wedge for maximum flavor—it makes a difference in both taste and meltability.

A cast iron skillet is ideal because it holds heat well and helps achieve a deep golden crust on the gnocchi.

If you don’t have one, use a heavy-bottomed stainless steel or nonstick skillet. You can also use shelf-stable gnocchi that doesn’t require boiling—just add it straight to the pan.

• Garlic herb butter: Use 2 tablespoons of salted butter mixed with 1/2 teaspoon dried Italian herbs and 1 minced garlic clove.
• Brie: Use 8 ounces of camembert or a soft, creamy cheese like taleggio for a similar melt.
• Whole milk mozzarella: Use low-moisture part-skim mozzarella for a firmer cheese pull.
• Cherry tomatoes: Use grape tomatoes or small vine-ripened tomatoes cut into halves.

Equipment

• Cast iron skillet (10-inch)
• Box grater
• Chef's knife
• Cutting board
• Wooden spoon or spatula