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

Tips for success

For the crispiest gnocchi, pat them dry with a paper towel before adding to the skillet. This removes excess moisture and helps them brown better. Also, use a large skillet so the gnocchi have enough room to crisp up rather than steam.

If you prefer a spicier kick, add a pinch of red pepper flakes with the garlic. For extra richness, drizzle a little truffle oil over the finished dish. The garlic herb butter can be homemade by mixing softened butter with minced garlic, parsley, and thyme.

Variations

• Add Protein: For a heartier meal, add 8 ounces of cooked Italian sausage or sliced grilled chicken to the skillet along with the gnocchi. Cook the protein first, then set aside and add it back when the cheese is added.
• Spicy Version: Add 1/2 teaspoon of red pepper flakes with the garlic for a spicy kick. You can also use a spicy garlic herb butter or drizzle with hot honey before serving.
• Veggie Boost: Stir in 2 cups of baby spinach or kale just before adding the cheese. The greens will wilt into the buttery sauce, adding color and nutrients.
• Herb Swap: Replace the basil with fresh parsley, chives, or a mix of herbs. You can also use a dried Italian herb blend in the garlic butter if you don't have fresh herbs.

Storage and make-ahead

Fridge

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

Freezer

Freeze the cooked gnocchi in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet until hot and bubbly.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. Stir occasionally until heated through.

Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. The cheese will re-melt, though the gnocchi may lose some crispness.

You can prep the ingredients ahead of time: halve the tomatoes, slice the garlic, and grate the cheeses. Store them separately in the refrigerator for up to a day.

When ready to cook, simply follow the recipe. The gnocchi are best cooked fresh, but you can boil them a few hours ahead and toss with a little oil to prevent sticking.

Serving ideas

Serve the gnocchi directly from the skillet for a rustic, shareable presentation.

It’s perfect as a main course with a simple green salad or crusty bread to soak up the buttery tomato sauce. For a heartier meal, add cooked Italian sausage or grilled chicken on the side.

This dish also works well as a side dish or appetizer for a dinner party. Portion it into small bowls and top with extra basil and parmesan.

The stretchy cheese pull is always a crowd-pleaser. Pair with a crisp white wine like Pinot Grigio or a light red like Chianti.

Frequently asked questions

Recipe card

Blistered Tomato Gnocchi with Molten Brie in Garlic Butter

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 1 lb store-bought or homemade gnocchi
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, thinly sliced
• 4 tbsp unsalted butter
• 2 tbsp garlic herb butter (store-bought or homemade)
• 1 cup whole milk mozzarella, shredded
• 1/2 cup aged parmesan, grated
• 8 oz brie, rind removed and cut into pieces
• 1/4 cup fresh basil leaves, torn
• Kosher salt, to taste
• Black pepper, to taste

Instructions

1. Halve the cherry tomatoes and thinly slice the garlic cloves. Grate the whole milk mozzarella and aged parmesan on the large holes of a box grater into separate piles. Cut the brie into small pieces, removing the rind if desired. Set everything aside within easy reach of the stove.
2. Place a large cast iron skillet over medium heat. Add the unsalted butter and garlic herb butter. Let the butter melt and foam slightly, then add the sliced garlic. Cook for 1 to 2 minutes until the garlic is fragrant and just beginning to turn golden, but not browned.
3. Add the gnocchi and halved cherry tomatoes to the skillet in a single layer. Let them cook undisturbed for 3 to 4 minutes until the gnocchi are golden brown on the bottom and the tomatoes begin to blister and burst. Stir occasionally, then continue cooking for another 3 to 4 minutes until the tomatoes are soft and the gnocchi are crispy on several sides.
4. Season the gnocchi and tomatoes with kosher salt and black pepper to taste. Stir gently to coat everything evenly with the garlic butter and tomato juices. Taste a gnocchi and adjust the seasoning if needed.
5. Reduce the heat to low. Sprinkle the shredded mozzarella evenly over the gnocchi and tomatoes. Scatter the brie pieces on top. Sprinkle half of the grated parmesan over the skillet. Cover the skillet with a lid or foil for 2 to 3 minutes until the cheeses are melted and bubbly.
6. Remove the lid. Scatter the torn basil leaves and the remaining grated parmesan over the top. Use a spoon to lift a portion, pulling up to show the stretchy cheese. Serve directly from the skillet while hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

18 g

Carbohydrates

45 g

Fat

30 g

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