Dinner · Part 3 of 3: Tips & recipe card

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

Name: Blistered Tomato Gnocchi with Molten Brie in One Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 cups cherry tomatoes on the vine, halved; 6 cloves garlic, thinly sliced; 4 tbsp unsalted butter, melted; 1 lb potato gnocchi; 1 tsp dried Italian herbs; kosher salt and black pepper to taste; 1/2 cup finely grated hard cheese, such as Parmesan, divided; 4 oz brie, rind removed, cut into cubes; 1/4 cup fresh basil leaves, for serving

By Clara Weller · Nov 11, 2026

Finished skillet of tomato gnocchi topped with melted brie, fresh basil and grated cheese

Prep: 15 min
Cook: 20 min
Total: 40 min
Serves: 4

Includes 5 min resting

Tips for success

Preheat the cooking surface thoroughly before adding the main ingredients so moisture evaporates quickly and browning develops cleanly.

Avoid crowding the pan; working with enough breathing room keeps the temperature steady throughout cooking.

Taste a small spoonful right before the final minute and adjust salt, pepper or acidity in small pinches.

Wiping the rim of the serving dish before bringing it to the table gives a neat, appetizing presentation.

Variations

Extra garlic: Add two more thinly sliced garlic cloves to the butter for a bolder, sweeter garlic flavor that deepens as the tomatoes bake and blister.
Fresh herb blend: Replace the dried herbs with a tablespoon of chopped fresh thyme or oregano stirred into the garlic butter for a brighter, more aromatic flavor throughout the dish.
Sharper cheese: Swap half of the hard cheese for finely grated aged pecorino or extra-sharp cheddar to add a tangy, salty bite to the golden top.
Spinach addition: Fold a couple of handfuls of fresh spinach into the gnocchi during browning, letting it wilt before the cheese and brie go on top, for an extra layer of green.

Storage and make-ahead

Fridge: Store covered in an airtight container in the refrigerator for up to 3 days.

Let leftovers cool until no longer steaming, transfer them into a shallow airtight container so they chill evenly in the refrigerator, and reheat gently with a splash of water or broth to keep everything juicy.

You can chop the aromatics, measure the seasonings and portion the main ingredients up to twenty-four hours ahead in covered containers so active stove time stays quick and effortless on busy weeknights.

Serving ideas

Serve warm right from the kitchen alongside steamed rice, roasted potatoes, crisp salad greens or crusty artisan bread to soak up every drop of sauce.

Fresh chopped herbs or a squeeze of citrus brighten the plate just before serving.

For drinks, pair each portion with sparkling water with lemon, iced unsweetened tea or a crisp chilled apple spritzer that refreshes the palate between bites.

Set extra pepper and herbs at the center of the table.

Frequently asked questions

Can you use frozen gnocchi for this recipe?

Frozen potato gnocchi work well here. Cook them according to the package directions until they are just tender, then drain them well before adding them to the garlic butter. Pat them dry so they brown rather than steam. Avoid overcooking the gnocchi, because soft, waterlogged pieces will not develop the golden edges that give this skillet its texture. Once browned, they bake with the tomatoes and cheese exactly as the fresh version does, and the finished dish tastes the same.

Why does the brie sometimes turn grainy?

Brie can turn grainy when it overheats or when it bakes too long on high heat. Keep the oven at 400°F (200°C) and check the skillet at the 10-minute mark, since the cheese only needs to melt into a gooey layer. Cutting the brie into even cubes and keeping it cold until it goes into the oven also helps it melt smoothly instead of separating into oily pieces on the surface of the gnocchi.

Can this dish be made without a cast iron skillet?

A different heavy, oven-safe skillet works, such as stainless steel or enameled cast iron. Choose a pan that is about 12 inches wide so the gnocchi form a single layer and brown evenly. Avoid thin nonstick pans that cannot go into a hot oven. The cast iron pan holds heat very steadily, which helps the tomatoes blister and the cheese brown at the edges, so expect a slightly different color and timing with other pans.

How do you keep the tomatoes from making the dish watery?

Halve the cherry tomatoes and place them cut side down in the skillet so their juices concentrate as they bake. Use firm, ripe tomatoes rather than very soft ones, which release more liquid. The blistering is what turns the juices into a light, jammy sauce, so bake until the skins split and the sauce bubbles. If the pan looks too wet at the end, let the skillet rest on the board for a few minutes so the sauce thickens.

What can you serve alongside this gnocchi dish?

A crisp green salad dressed with lemon and olive oil is an easy partner, since its acidity balances the richness of the brie and grated cheese. Crusty bread is useful for soaking up the garlic butter and tomato juices left in the bottom of the skillet. For a lighter side, serve sliced cucumber or a simple arugula salad, and pour a chilled white wine or sparkling water to finish the meal.

Recipe card

Blistered Tomato Gnocchi with Molten Brie in One Skillet

Prep 15 minCook 20 minRest 5 minTotal 40 minServes 4

Blistered tomato gnocchi with molten brie served bubbling in a cast iron skillet on a wooden board

Ingredients

2 cups cherry tomatoes on the vine, halved
6 cloves garlic, thinly sliced
4 tbsp unsalted butter, melted
1 lb potato gnocchi
1 tsp dried Italian herbs
kosher salt and black pepper to taste
1/2 cup finely grated hard cheese, such as Parmesan, divided
4 oz brie, rind removed, cut into cubes
1/4 cup fresh basil leaves, for serving

Instructions

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.
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.
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.
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.
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.
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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories: 640
Protein: 22 g
Carbohydrates: 62 g
Fat: 33 g
Fiber: 4 g
Sugar: 6 g
Sodium: 980 mg

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

Next recipe

Seared halibut fillets with shiitake mushrooms and baby bok choy in a cast iron skillet

Dinner · 26 min

Miso Butter Halibut Skillet with Shiitake and Bok Choy

See the recipe → →

This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.