Blistered Tomato Gnocchi with Molten Brie in One Skillet

Potato gnocchi hit a sizzling garlic butter, cherry tomatoes split and char at the edges, and cubes of brie melt into a bubbling golden layer. This one-skillet dinner comes together fast, and every bite mixes crisp edges with pillowy centers and a molten, creamy pull of cheese.

This blistered tomato gnocchi is built around one cast iron skillet, so the cooking and the serving happen in the same pan. Garlic butter gives the potatoes a rich base, halved cherry tomatoes blister until their juices concentrate, and a combination of brie and grated hard cheese melts into a glossy, savory layer across the top.

Dried Italian herbs add an earthy note, while fresh basil finishes the dish with a bright, green aroma.

The method is simple: crisp the gnocchi in the fat, blister the tomatoes, scatter the cheese, and finish in a hot oven until everything is bubbling. The result is a warm, cheesy dinner that needs only a board, a knife, a grater and one pan.

Ingredients

Why this recipe works

Gnocchi are cooked in a hot, fat-rich pan before anything else, which gives them crisp, golden surfaces while the centers stay soft and pillowy. Starting with the potatoes in butter also builds a layer of flavor that the tomatoes and cheese can rely on later.

Cherry tomatoes are added after the gnocchi so they have time to blister in direct contact with the hot skillet.

Their skins split, their sugars caramelize at the edges, and their juices thicken into a light sauce that clings to every piece. The brie melts into creamy pockets, while the grated hard cheese bakes into a golden crust.

Notes and substitutions

Potato gnocchi from the refrigerated or shelf-stable section both work well here. Fresh gnocchi cook more quickly and brown more evenly, so check them early if they are very soft. Use a 10-inch cast iron skillet, as its heavy base holds heat for even browning and goes straight from the stovetop to the oven.

Brie gives the most melting, creamy texture, but the rind is usually removed before cubing so it does not turn tough.

Grate the hard cheese yourself rather than buying pre-shredded, because pre-shredded cheese contains anti-caking agents that keep it from melting smoothly. Dried Italian herbs are a convenient blend, and fresh basil should be added at the end so it stays bright.

• brie: Camembert or fontina, cut into cubes, for a similar melt
• hard cheese: Pecorino Romano or aged Asiago, finely grated
• fresh basil leaves: Fresh parsley leaves, if basil is unavailable

Equipment

• 10-inch cast iron skillet
• Chef's knife
• Wooden cutting board
• Box grater
• Oven mitts
• Slotted spoon