Blistered Tomato Gnocchi with Molten Brie in Garlic Butter Skillet

Picture a cast iron skillet arriving at the table with gnocchi glossy in garlic butter, cherry tomatoes split open and sweet, and a blanket of melting cheese stretching with every spoonful. This dinner comes together in one pan, and the finish is dramatic enough for a weeknight or a relaxed weekend meal.

Blistered tomato gnocchi with molten brie is built on a simple idea: sear the gnocchi until golden, let the cherry tomatoes burst into their own sauce, then cover everything with mozzarella and brie.

The garlic butter carries the dish, the cheese turns it rich and molten, and the basil and grated Parmesan at the end add freshness and a crisp, salty edge.

Start with the prep, because the skillet moves quickly once the gnocchi hits the butter. Fresh grated cheese melts more smoothly than pre-shredded blends, and thinly sliced garlic toasts evenly without turning bitter. Everything happens in one cast iron skillet, so the cleanup stays light and the dish goes straight from stove to table.

Ingredients

Why this recipe works

Searing the gnocchi in butter before adding anything else gives each piece a golden, slightly crisp outside and a tender center. Gnocchi are soft and starchy, so they need direct, steady heat to brown instead of steaming. Starting with fat in a hot cast iron pan builds that color quickly and keeps the potatoes from sticking.

The cherry tomatoes burst in the same pan once the gnocchi are coloured, and their juices mix with the garlic butter into a light, glossy sauce.

The cheese goes on last and the lid traps heat, so the mozzarella and brie melt into a single molten layer instead of separating. Finishing with basil and Parmesan adds fresh aroma and a crisp, lacy edge that contrasts with the soft cheese beneath.

Notes and substitutions

Use whole milk mozzarella in a firm block and grate it yourself. Firm mozzarella shreds cleanly, while very soft or fresh balls release more water and can make the top less glossy. Aged Parmesan has the savory depth needed to season the dish, so buy a wedge and grate it fine on a microplane or the small holes of a box grater.

A 12-inch cast iron skillet holds the gnocchi in an even layer and carries the heat well, which matters for both the sear and the molten finish. A box grater, a sharp knife and a wooden spoon are all you need.

Ruby cherry tomatoes are the classic choice because they split quickly and sweeten as they cook; grape tomatoes work well as a substitute and need the same treatment.

• ruby cherry tomatoes: grape tomatoes or halved cherry tomatoes, cooked the same way
• brie: Camembert with the rind removed, for a similar molten texture
• dried Italian herb blend: 1 tbsp chopped fresh thyme or oregano, added with the garlic

Equipment

• 12-inch cast iron skillet
• box grater
• microplane or fine grater
• wooden spoon
• cutting board and sharp knife