Blistered Tomato Gnocchi with Molten Brie in One Skillet Step-by-step instructions

Before you start

Gather everything before you turn on the stove, because the gnocchi and the brie move quickly once the skillet is hot. Slice the garlic cloves thinly with a chef's knife and set the slices in a small bowl. Halve the cherry tomatoes, keeping the halves cut side up on a plate, and pull the basil leaves from their stems.

Grate the hard cheese finely over a box grater into a separate bowl, then cut the brie into cubes after removing the rind. Melt the butter in a small pan or bowl and keep it warm. Set a rack in the center of the oven and preheat it to 400°F (200°C). Place the cast iron skillet on the wooden cutting board within easy reach of the stove.

Instructions

Browning the gnocchi in garlic butter

1. 1Prepare the garlic and tomatoes
   Thinly slice the garlic cloves with a chef's knife. Halve the cherry tomatoes and arrange them cut side up in the cast iron skillet, leaving the vines aside. Set the basil leaves nearby for later.
   Look for Garlic slices are thin enough to see light through and tomato halves sit flat in the pan.
   Tip Slice the garlic evenly so it melts into the butter instead of burning in larger pieces.
2. 2Make the garlic butter
   Melt the butter in a small bowl or a small pan and stir in the sliced garlic. Pour the warm garlic butter over the gnocchi and sprinkle with the dried herbs, salt and pepper, then toss well.
   Look for The butter smells of garlic and the herbs look evenly coated.
   Tip Keep the heat moderate so the garlic turns fragrant without browning.

At the end of this phase, the gnocchi should look lightly golden on several sides, with pale browned edges and no raw, floury patches. The garlic butter should smell fragrant and coat the gnocchi in a glossy, even layer, with the tomato halves softening slightly around them. You should hear a gentle sizzle rather than a hard crackle, which means the heat is right. If the gnocchi are still pale and soft, keep them moving over medium heat for another minute or two. If the garlic starts to darken, lower the heat immediately so the butter stays sweet and fragrant.

Topping with cheese and brie

3. 3Toss and brown the gnocchi
   Add the gnocchi to the skillet among the tomatoes and toss with the garlic butter. Cook over medium heat, stirring gently, until the gnocchi are lightly golden on several sides.
   Look for The gnocchi turn pale golden with a few browned edges.
   Tip Shake the pan rather than stirring hard so the gnocchi keep their shape.
4. 4Add the cheese and brie
   Grate the hard cheese finely over a box grater and scatter about two-thirds of it over the gnocchi. Scatter the brie cubes and the remaining cheese over the top, and add a few more tomato halves between them.
   Look for Brie cubes and grated cheese cover the gnocchi in an even layer.
   Tip Grate the cheese finely so it melts quickly and forms a golden crust.

At the end of this phase, the grated cheese and brie cubes should cover the gnocchi in an even layer, with a few tomato halves tucked between the cubes so they can burst during baking. Check that the cheese is finely grated and that no large clumps of brie sit on top of each other, because those spots melt unevenly.

The skillet should look colorful and generous, with the gnocchi still visible through the topping. Before going on, confirm the skillet is still on the stove or the cutting board and that the oven has reached 400°F (200°C), because the dish should go into the oven within a minute or two so the tomatoes and cheese keep their heat and begin to blister together.

Baking until blistered and golden

5. 5Bake until blistered and bubbling
   Transfer the skillet to a preheated 400°F (200°C) oven and bake for 10 to 12 minutes, until the tomatoes blister and burst, the brie melts into a gooey layer and the cheese turns golden brown at the edges.
   Look for Tomato skins split, brie is fully melted and the cheese edges are golden.
   Tip Keep an eye on the cheese edges so they brown without turning dark.
6. 6Rest and finish with basil
   Let the skillet rest on the wooden cutting board for 5 minutes so the cheese sets slightly. Tear the basil leaves over the top, add a final sprinkle of grated cheese and serve straight from the pan.
   Look for The top is glossy and the sauce bubbles gently at the edges.
   Tip Use a pot holder for the hot handle and serve while the brie is still soft.

At the end of this phase, the tomatoes should have split and blistered, some bursting open into a light, jammy sauce, while the brie has melted into a soft, gooey layer. The cheese at the edges should be golden brown, and the whole skillet should be bubbling gently. Look at the center of the pan through the top layer and make sure the gnocchi are hot and no cold brie cubes remain. Use a pot holder to check the handle, which will be extremely hot. If the top looks pale after 12 minutes, bake for two minutes more and check again.

Common mistakes

The most common mistake is crowding the skillet or skipping the browning step, which leaves the gnocchi soft and pale instead of golden. Use the full 12-inch skillet and cook the gnocchi in an even layer, tossing them in batches if the pan looks crowded. Another frequent problem is burning the garlic. Slice it thinly and keep the heat at medium, and lower it at once if the slices turn brown, because bitter garlic will carry through the whole dish.

Do not overgrate or underseason the cheese either; too much cheese can form a dense crust, while too little leaves the top flat. Finally, avoid putting cold brie in a shallow pan that is already overheated, since the outside can scorch before the center melts. Cut the brie into even cubes and let the oven do its work.

How to tell it’s done

The dish is done when the cherry tomatoes have blistered and burst, the brie has melted into a soft, gooey layer that stretches when you lift a spoon, and the grated cheese has turned golden brown at the edges. The sauce should bubble gently around the sides of the skillet, and the gnocchi should feel tender and hot when you test one with a fork.

Because this recipe uses no raw meat, poultry or fish, there is no safe internal temperature to reach, but the gnocchi and brie should be piping hot throughout. Check the center of the pan with a spoon to make sure no cold cheese remains. A glossy, golden top and a bubbling sauce are the clearest signs that the dish is ready to serve.