Blistered Tomato Gnocchi with Molten Brie in Garlic Butter Skillet Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, serve the gnocchi immediately after the cheese melts. The longer it sits, the more the cheese sets and loses its stretch.

If you want a crispier top, place the skillet under the broiler for a minute or two after the cheese melts, watching carefully to avoid burning.

To achieve perfectly blistered tomatoes, make sure the skillet is hot before adding them. Let them cook undisturbed for a minute or two so they char slightly. Use a cast iron or heavy-bottomed skillet for the best heat retention and even browning.

Variations

• Spicy Sausage Gnocchi: Brown 1/2 pound of Italian sausage in the skillet before adding the gnocchi. Crumble it as it cooks, then proceed with the recipe. The sausage adds a savory, spicy kick that pairs well with the creamy cheese.
• Vegetable Medley: Add 1 cup of sliced mushrooms or zucchini along with the tomatoes. Sauté them until tender before adding the gnocchi. This adds more texture and vegetables to the dish, making it a more substantial meal.
• Herb-Infused Oil: Replace the garlic herb butter with 3 tablespoons of olive oil infused with fresh rosemary and thyme. Heat the oil gently, then add the garlic and proceed. This gives a lighter, more herbaceous flavor.
• Crispy Prosciutto: Crisp 4 slices of prosciutto in the skillet until crunchy, then remove and crumble. Add the gnocchi and tomatoes as directed, and sprinkle the prosciutto over the melted cheese before serving. Adds a salty crunch.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the fully cooked and cooled gnocchi in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium heat, stirring occasionally, until hot and bubbly. Add a splash of water or broth if needed.

Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. The texture will soften, but the flavor remains.

Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving, as it can make the gnocchi gummy.

You can prepare the garlic herb butter and grate the cheeses up to a day ahead. Slice the brie and keep it covered in the fridge.

The gnocchi and tomatoes can be prepped, but cook them fresh for the best texture. The assembled dish is best served immediately, but you can assemble it ahead and bake when ready.

Serving ideas

Serve the gnocchi directly from the skillet, allowing guests to pull their own cheesy portions.

A large spoon works well to lift out servings, showcasing the stretchy cheese. Pair with a simple green salad dressed with lemon vinaigrette to balance the richness.

This dish is hearty enough to be a main course for four, but can also be served as a side or appetizer for a crowd. For a lighter meal, serve smaller portions alongside grilled chicken or fish. Add a glass of crisp white wine or sparkling water with lemon.

Frequently asked questions

Recipe card

Blistered Tomato Gnocchi with Molten Brie in Garlic Butter Skillet

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 2 cups cherry tomatoes
• 4 cloves garlic, thinly sliced
• 8 oz whole milk mozzarella, grated
• 1/2 cup aged parmesan, grated
• 1 lb pillowy gnocchi
• 3 tbsp garlic herb butter
• 8 oz brie, rind removed and sliced
• 1/4 cup fresh basil leaves

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

25 g

Carbohydrates

55 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.