Blistered Tomato Gnocchi with Molten Brie in One Skillet

Imagine cherry tomatoes splitting open in garlic butter, soft gnocchi turning golden at the edges, and a layer of brie melting into gooey strings across the skillet. This one-pan dinner comes straight from the oven to the table, still bubbling, and it needs only one pan and a short bake to get there.

Blistered tomato gnocchi with molten brie is a simple dinner built on a few strong flavors. Soft potato gnocchi are tossed in melted garlic butter and dried herbs until lightly golden, then covered with finely grated hard cheese, cubes of brie and halved cherry tomatoes. The whole skillet bakes until the tomatoes blister and burst, the brie melts and the cheese browns at the edges.

Serve it straight from the cast iron pan, topped with fresh basil leaves and a final sprinkle of grated cheese, while the brie is still soft and the sauce is bubbling. Everything happens in one skillet, so the cleanup stays short and the table looks inviting from the first bite.

Ingredients

Why this recipe works

The method works because the gnocchi are browned in garlic butter before they go into the oven. Browning gives them a golden, slightly crisp surface that holds up under the sauce, instead of turning soft and pale. The butter carries the garlic and dried herbs into every gnocchi, so each piece tastes seasoned rather than just coated.

The oven then does the rest. Cherry tomatoes lose water as their skins blister and burst, which turns their juices into a light, jammy sauce that clings to the gnocchi.

The brie softens and melts into a gooey layer, and the finely grated hard cheese browns on top, adding a nutty, savory crust. Baking in the cast iron skillet keeps the heat steady, so the dish stays hot from the first spoonful to the last.

Notes and substitutions

Choose potato gnocchi that are soft and tender rather than dense. Refrigerated gnocchi cook faster and taste fresher, while shelf-stable gnocchi need a little more time in the butter.

Cherry tomatoes on the vine add a sweet, concentrated flavor, but any cherry or grape tomatoes work. For the hard cheese, buy a block and grate it yourself on a box grater, since finely grated cheese melts and browns more evenly than pre-shredded cheese.

A 12-inch cast iron skillet is the best pan for this dish because it holds heat, goes from stovetop to oven and brings the dish straight to the table.

You will also need a chef's knife and a wooden cutting board for the garlic and tomatoes, a box grater for the cheese and a small bowl for the garlic butter. If you do not have brie, camembert or fontina melt just as well. For a milder flavor, use dried oregano and thyme in place of the Italian herb blend.

• Potato gnocchi, fresh or shelf-stable: Refrigerated or frozen potato gnocchi, cooked as the package directs until just tender
• Brie: Camembert or fontina for a similar melt
• Dried Italian herbs: 1/2 tsp dried oregano plus 1/2 tsp dried thyme

Equipment

• 12-inch cast iron skillet
• Wooden cutting board
• Chef's knife
• Box grater
• Small bowl
• Wooden spoon