Blistered Tomato Gnocchi with Molten Brie in Garlic Butter Skillet Step-by-step instructions

Before you start

Gather everything before you turn on the burner, because the gnocchi and tomatoes cook quickly and the cheese goes on while the pan is hot. Rinse the cherry tomatoes and pat them dry so they blister rather than steam. Thinly slice the garlic cloves and set the slices in a small bowl near the stove. Grate the whole milk mozzarella and the aged Parmesan on the large holes of a box grater, keeping each cheese in its own pile.

Cut the brie into pieces with the rind removed, and place it beside the mozzarella. Pick the basil leaves from their stems and keep them whole. Measure the butter and the herb blend, and have the salt and pepper within reach. Set the cast iron skillet on the stove so it is ready for the first step.

Instructions

Prep the Tomatoes and Cheeses

1. 1Prep the tomatoes, garlic and cheeses
   Rinse the cherry tomatoes and pat them dry. Thinly slice the garlic cloves. Grate the firm block of whole milk mozzarella and the aged Parmesan on the large holes of a box grater, then cut the brie into pieces. Keep the cheeses in separate piles so they are easy to scatter.
   Look for Garlic slices are thin enough to see through, and the cheese piles are fluffy.
   Tip Chill the mozzarella for 10 minutes before grating so it shreds cleanly.

Your tomatoes are dry and whole, the garlic slices are thin and even, and the mozzarella, Parmesan and brie sit in separate, ready piles. The grated cheese looks fluffy and light rather than packed. Before you move on, check that the skillet is on the stove, the butter is measured and the basil is picked. Nothing should need chopping once the pan is hot, so the sear can start at the right moment and the gnocchi will brown evenly without waiting for you to catch up.

Sear the Gnocchi and Tomatoes

2. 2Sear the gnocchi and tomatoes
   Melt the butter in the cast iron skillet over medium-high heat. Add the gnocchi in a single layer and cook, turning now and then, until golden on several sides. Add the garlic, herb blend, salt and pepper, then stir in the cherry tomatoes. Cook until the tomatoes burst and blister.
   Look for Gnocchi turn golden and the tomatoes split and blister in the garlic butter.
   Tip Do not crowd the pan; work in two batches if the gnocchi overlap.
3. 3Blanket with mozzarella and brie
   Lower the heat to medium. Scatter the grated mozzarella and the brie pieces evenly over the gnocchi and tomatoes. Cover the skillet and cook for 2 to 3 minutes, until the cheeses melt into a molten layer.
   Look for The cheese has melted into a glossy, stretchy layer across the surface.
   Tip A lid traps heat and speeds up the melt without burning the bottom.

The gnocchi have turned golden on several sides, and the garlic smells warm and sweet, not sharp. The cherry tomatoes have split and blistered, releasing juice that mingles with the butter into a glossy, light sauce.

The skillet should look busy but not crowded; if the gnocchi overlap heavily, you should cook them in two batches. Before you add the cheese, check that the tomatoes are softening and that the butter has not darkened or burnt, then lower the heat so the cheese can melt gently.

Blanket and Finish

4. 4Finish with basil and Parmesan
   Scatter the fresh basil leaves and the grated Parmesan over the bubbling skillet. Let the top crisp for about 1 minute, then take the skillet to the table. Lift a portion with a spoon to pull a long, crispy cheese stretch.
   Look for The edges bubble and the Parmesan turns golden and lacy.
   Tip Serve straight from the skillet while the cheese is still stretchy.

The mozzarella and brie have melted into one glossy, stretchy layer that covers the gnocchi and tomatoes. You will see bubbles along the edges and a few golden spots on the surface. Before serving, sprinkle the basil and Parmesan and let the top crisp for about a minute. The Parmesan should look lacy and golden, and the cheese should pull into long strands when you lift a spoonful. If the melt looks uneven, cover the pan for another minute and check again.

Common mistakes

The most common problem is a crowded pan. When gnocchi are packed tightly, they steam instead of searing, and they stay pale and soft instead of golden. Use a 12-inch cast iron skillet and work in two batches if needed. The second mistake is heat that is too high once the cheese goes on.

Brie and mozzarella can scorch on the bottom and turn greasy before the top melts, so lower the heat and cover the pan. Pre-shredded mozzarella with anti-caking starch often melts less smoothly, so grate a firm block yourself. Finally, do not add the basil too early; it wilts and turns dark in the heat, so scatter it right before the skillet reaches the table.

How to tell it’s done

The dish is ready when the gnocchi are golden and tender in the centre, the tomatoes have burst and blistered, and the mozzarella and brie have melted into a glossy, stretchy layer. Check that the cheese bubbles at the edges and that the top has turned lightly golden after the Parmesan goes on.

A spoon should lift a long, cheesy strand without tearing the layer apart. There is no raw protein in this recipe, so no internal temperature applies. If the cheese is only partly melted, cover the skillet for one more minute on medium heat and check again before serving.