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

Tips for success

Use a cast iron skillet that fits comfortably in the oven, and remember that the handle will stay very hot after baking. Keep a towel or a trivet ready on the table so the pan can rest safely while you serve.

A wide, shallow skillet gives the most surface area for crisp gnocchi, while a deep pan may steam them. Preheating the empty pan briefly before adding the butter can also help the gnocchi take on color more quickly.

Grate the hard cheese just before you cook, since freshly grated cheese melts more smoothly and browns more evenly than pre-shredded cheese. Pat the tomatoes dry before they go into the pan so they blister rather than release water.

Keep basil leaves whole and add some at the very end, because heat dulls their color and aroma quickly. Taste the gnocchi before adding salt, because the cheese already brings savory depth to the finished skillet.

Variations

• Spinach Add-In: Stir a few handfuls of fresh spinach into the skillet after the tomatoes blister. Wilt it briefly until soft, then add the cheese and bake as directed for a greener, more filling dish.
• Extra Garlic Heat: Add a pinch of red pepper flakes to the garlic butter for gentle warmth. The chili works especially well against the rich melted brie and sweet blistered tomatoes.
• Lemon Finish: Finish the skillet with a light grating of lemon zest over the basil. The bright citrus cuts through the molten cheese and adds a fresh contrast to the buttery gnocchi.
• Mushroom Version: Sauté sliced cremini mushrooms in the garlic butter before adding the gnocchi. Their earthy, savory flavor deepens the dish and pairs naturally with the brie and hard cheese.

Storage and make-ahead

Fridge

Store leftovers in an airtight container for up to 3 days after cooling for 2 hours at most.

Freezer

Freezing is not recommended, because the gnocchi lose their texture and the cheese turns grainy.

Reheat

Reheat in a skillet over medium heat with a splash of water, or in a 375°F (190°C) oven for about 10 minutes, until hot throughout.

Leftover gnocchi should cool for no more than 2 hours at room temperature before going into the refrigerator. Transfer the cooled gnocchi and melted cheese to an airtight container, and keep the basil separate so it stays fresh. Stored this way, the dish keeps well for up to 3 days.

The gnocchi will soften during storage, so expect a softer texture than when freshly baked. Reheat only the portion you plan to eat, and avoid repeated cooling and reheating, which dries out the cheese and makes the tomatoes watery.

Several components of this dish can be prepared in advance to make weeknight cooking faster. Halve the cherry tomatoes, cube the brie and grate the hard cheese up to one day ahead, and store each in its own airtight container in the refrigerator. Slice the garlic just before cooking, since it can turn bitter when it sits cut.

Keep the basil whole and rinsed, wrapped loosely in a dry paper towel. On the day of cooking, you only need to heat the butter, crisp the gnocchi, blister the tomatoes, add the cheese and bake. Assembling the full skillet in advance is not recommended, because the gnocchi will absorb moisture and lose their crispness.

Serving ideas

Serve the skillet straight from the oven while the cheese is still molten and bubbling. Place it in the center of the table on a trivet, and let everyone lift portions with a fork or a spoon. Finish with the reserved basil leaves and a final sprinkle of grated hard cheese just before bringing it to the table, so the herbs stay bright and the top looks fresh and golden.

This dish works well with a simple green salad dressed with lemon and olive oil, which balances the richness of the brie and butter. A crusty bread is also welcome for wiping up the melted cheese and tomato juices from the skillet. For drinks, a chilled, light-bodied red or a crisp white pairs nicely with the tomatoes and garlic. Keep the table setting casual, since the skillet itself is the centerpiece.

Frequently asked questions

Recipe card

Blistered Tomato Gnocchi with Molten Brie in One Skillet

Prep 15 minCook 25 minRest 3 minTotal 43 minServes 4

Ingredients

• 1 lb potato gnocchi
• 3 tbsp unsalted butter
• 4 cloves garlic, peeled and thinly sliced
• 2 cups cherry tomatoes, halved
• 4 oz brie cheese, rind removed and cut into cubes
• 1/2 cup finely grated hard cheese, such as Parmesan, plus more for serving
• 1 tsp dried herbs
• Fresh basil leaves for serving
• Kosher salt and black pepper to taste
• 1 tbsp olive oil

Instructions

1. Halve the cherry tomatoes with a chef's knife on a wooden board. Peel the garlic cloves and slice them thinly. Cube the brie, grate the hard cheese on a box grater, and pick the basil leaves. Set everything within reach of the skillet.
2. Preheat the oven to 425°F (220°C) and place a rack in the upper third. Heat the olive oil and butter in the cast iron skillet over medium heat until the butter melts and foams. Add the garlic slices and cook until fragrant and just turning pale gold.
3. Add the gnocchi to the sizzling garlic butter and toss to coat each piece. Cook for 4 minutes without stirring too often, until the edges begin to turn golden and lightly crisp. Season with kosher salt and black pepper.
4. Add the halved cherry tomatoes, cut side down, and spread them over the gnocchi. Cook for 3 to 4 minutes, until the tomatoes blister and soften at the edges, then stir gently to combine.
5. Scatter the brie cubes and the grated hard cheese over the pan. Sprinkle the dried Italian herbs and tuck the whole basil leaves between the gnocchi, keeping some leaves on top for later.
6. Transfer the skillet to the oven and bake for 8 to 10 minutes, until the cheese melts into a bubbling, golden layer, the tomatoes burst and char at the edges, and the gnocchi turn crisp and lightly browned. Let the skillet rest for 3 minutes before serving.
7. Top the skillet with the reserved basil leaves and an extra sprinkle of grated hard cheese. Serve straight from the skillet while the cheese is still molten, lifting pillowy bites with a fork.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

640

Protein

22 g

Carbohydrates

64 g

Fat

32 g

Fiber

4 g

Sugar

6 g

Sodium

980 mg

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