Blistered Tomato Gnocchi with Molten Brie in Garlic Butter Skillet

This one-skillet dinner brings together pillowy gnocchi, blistered cherry tomatoes, and a blanket of molten brie and mozzarella, all infused with garlic herb butter.

It's a dramatic, cheesy dish that's ready in about 30 minutes and perfect for a cozy weeknight or a casual gathering. The contrast of textures—crispy gnocchi edges, juicy tomatoes, and creamy cheese—makes every bite irresistible.

Blistered tomato gnocchi with molten brie is a skillet dinner that feels indulgent but comes together with minimal effort. The gnocchi are seared in garlic herb butter until golden, then tossed with cherry tomatoes that burst into a light sauce.

A layer of mozzarella and parmesan blankets everything, and brie melts into creamy pockets. Finished with fresh basil and a shower of parmesan, this dish is served straight from the skillet for maximum drama and flavor.

Ingredients

Why this recipe works

Searing the gnocchi in butter creates a golden crust that contrasts with the soft, pillowy interior. This browning adds a nutty flavor that complements the rich cheeses. The tomatoes blister and burst, releasing their juices to create a light, savory sauce that coats the gnocchi without being heavy.

The combination of mozzarella, parmesan, and brie provides a triple-cheese experience. Mozzarella gives the stretchy pull, parmesan adds savory depth, and brie melts into a velvety, creamy texture.

Cooking everything in a cast iron skillet ensures even heat and a beautiful presentation from oven to table.

Notes and substitutions

For the best results, use a good-quality gnocchi—either fresh from the refrigerated section or homemade. The pillowy texture is key. Whole milk mozzarella melts more smoothly than part-skim, so look for it at the deli counter. Aged parmesan, such as Parmigiano-Reggiano, adds a sharper flavor.

Garlic herb butter can be store-bought or made by mixing softened butter with minced garlic, parsley, and a pinch of Italian seasoning.

If you don't have a cast iron skillet, use any oven-safe skillet or finish the dish under the broiler to melt the cheese. Remove the rind from the brie for a smoother melt.

• garlic herb butter: Use 3 tablespoons unsalted butter mixed with 1 teaspoon dried Italian herbs and 1 minced garlic clove.
• brie: Camembert or a triple-cream cheese works well; remove the rind for the smoothest melt.
• fresh basil: Fresh parsley or chives can replace basil, or omit if unavailable.

Equipment

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