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

Before you start

Before cooking, gather all ingredients and grate the mozzarella and parmesan. Thinly slice the garlic and remove the rind from the brie, then slice it.

Have the gnocchi and cherry tomatoes ready. Heat a large cast iron skillet over medium-high heat. Prep all components so the cooking process goes quickly and smoothly.

Instructions

Prep and Sear

1. 1Prepare the ingredients
   Thinly slice the garlic cloves and set aside. Grate the whole milk mozzarella and aged parmesan on the large holes of a box grater into a fresh pile. Keep the cheeses separate or combine them; either works.
   Look for The garlic is paper-thin, the cheeses are fluffy and ready to melt.
   Tip Grating your own cheese ensures a smooth, even melt; pre-shredded cheese often contains anti-caking agents.
2. 2Heat the skillet
   Place a large cast iron skillet over medium-high heat. Add the garlic herb butter and let it melt, swirling the pan to coat the bottom evenly. The butter should sizzle gently but not brown.
   Look for The butter is foamy and fragrant, just starting to bubble.
   Tip If the butter browns too quickly, lower the heat to prevent burning the garlic later.

At the end of this phase, the skillet is hot with melted butter, and the gnocchi and tomatoes are beginning to sear.

The garlic is sliced, and the cheeses are grated and ready. The kitchen smells of garlic and butter, and the gnocchi are starting to turn golden.

Blister and Sauce

3. 3Sear the gnocchi and tomatoes
   Add the gnocchi and cherry tomatoes to the skillet in a single layer. Let them cook undisturbed for 2-3 minutes until the gnocchi are golden and the tomatoes begin to blister. Toss occasionally to brown evenly.
   Look for The gnocchi are golden brown on several sides, and the tomatoes are blistered with juicy spots.
   Tip Don't overcrowd the pan; if needed, work in batches to achieve a good sear.
4. 4Add the garlic
   Stir in the sliced garlic and cook for 1 minute until fragrant. The garlic should soften and become translucent but not burn. Continue to toss everything together so the garlic flavors the butter and coats the gnocchi and tomatoes.
   Look for The garlic is aromatic and just softened, no browning.
   Tip If the garlic starts to color too quickly, remove the skillet from heat briefly.
5. 5Blister the tomatoes further
   Continue cooking for another 2-3 minutes, stirring occasionally, until the tomatoes have burst and released some of their juices. The skillet should have a light, saucy liquid from the tomatoes and butter.
   Look for Many tomatoes have burst, and the pan has a glossy pinkish sauce.
   Tip Press gently on any unburst tomatoes with the back of a spoon to help them release their juices.

The tomatoes have burst, releasing a light pinkish sauce that coats the gnocchi. The garlic is soft and fragrant. The gnocchi are golden and slightly crispy on the outside. The skillet is glossy with butter and tomato juices, and the mixture is bubbling gently.

Melt and Serve

6. 6Top with cheeses
   Reduce the heat to low. Sprinkle the shredded mozzarella and parmesan evenly over the gnocchi and tomatoes. Arrange the sliced brie on top, tucking some pieces between the gnocchi. Cover the skillet with a lid or foil for 2-3 minutes until the cheeses are molten.
   Look for The cheese is melting and bubbling around the edges, with brie softening into creamy pools.
   Tip Covering the skillet traps steam and helps the cheese melt evenly without drying out.
7. 7Finish with basil and parmesan
   Remove the lid and scatter fresh basil leaves and a final grating of parmesan over the bubbling skillet. The cheese should be stretchy and molten. Serve immediately, pulling a crispy cheese stretch from the skillet.
   Look for The basil is bright green, and the cheese pulls into long, gooey strands.
   Tip Use a large spoon to lift a portion and show off the cheese pull before serving.

The cheeses are fully melted, with mozzarella stretching and brie oozing into creamy pools. The top is golden and bubbling, and fresh basil adds a bright green contrast. The skillet is sizzling, and the cheese pulls in long strands when lifted.

Common mistakes

A common mistake is overcrowding the skillet, which prevents the gnocchi from browning properly. Cook in batches if needed. Another is burning the garlic; add it after the gnocchi have some color and keep the heat moderate.

Avoid over-stirring the gnocchi, as they can break apart. Finally, don't skip covering the skillet when melting the cheese—it ensures even melting without drying out.

How to tell it’s done

The dish is done when the gnocchi are golden brown, the tomatoes have burst and released their juices, and the cheeses are completely melted and bubbling.

The brie should be soft and creamy, and the mozzarella should stretch when lifted. The entire skillet should be hot and fragrant with garlic and herbs. Serve immediately for the best cheese pull.