Blistered Tomato Gnocchi Skillet with Brie and Basil Tips, FAQ & printable recipe

Tips for success

Cook the gnocchi from the start in a hot, dry pan so they develop color before the tomatoes release their juices. This sequencing matters: a wet pan at the beginning steams the gnocchi instead of searing them. Keep the first batch in a single layer and leave it alone until the bottoms are golden, which usually takes a few minutes. Turning them too early tears their surface and prevents an even crust.

Grate the hard cheese very finely and add it after the brie so it melts into the sauce rather than clumping. Tear the basil by hand instead of chopping it, since bruised leaves turn dark faster. If the pan starts to look dry while the brie is melting, add a spoonful of the reserved gnocchi cooking water or a splash of warm water to loosen the sauce. Keep salt in mind, because grated hard cheese is already salty.

Variations

• Extra garlic: Add a second batch of thinly sliced garlic to the butter for a stronger, sweeter flavor. Keep the heat moderate so the garlic turns golden without browning too far, and taste before adding salt.
• Stretchy mozzarella: Swap the brie for torn fresh mozzarella for a milder, more stretchy cheese pull. Add it at the same stage as the brie and melt it just until soft, so it stays creamy.
• Crisper gnocchi: Dry the gnocchi on a towel before searing and leave them undisturbed for a longer time so they develop a deeper, crisper golden crust. Use a heavy skillet for even heat.
• Lemon zest finish: Finish the skillet with a little finely grated lemon zest stirred in with the basil. The bright citrus lifts the rich butter and cheese without changing the core dish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to three days, cooling within two hours before refrigerating.

Reheat

Reheat gently in a skillet over medium-low heat with a splash of water, stirring until the cheese softens again, then add fresh basil.

Leftover gnocchi skillet can be kept in an airtight container in the refrigerator for up to three days. Cool the dish within two hours of cooking before refrigerating it, and spread it on a shallow plate if the pan is deep so it cools faster. Keep the basil separate if you plan to store the dish for more than a day, since it darkens once chilled.

When you are ready to eat leftovers, bring them to a good serving temperature and add fresh basil before serving. Avoid leaving the skillet out on the counter for long periods, because brie and butter are perishable and should not sit at room temperature for more than two hours.

You can prepare the components of this skillet a few hours in advance, though the dish is best cooked just before serving. Slice the garlic, halve the cherry tomatoes, cut the brie and grate the hard cheese, then store each in its own container in the refrigerator, covered. Tear the basil just before cooking so it keeps its bright color.

Measure the butter and oil and set them out near the stove. When guests arrive, the cooking itself takes about fifteen minutes, which makes this a practical weeknight recipe that does not need a last-minute prep rush. Avoid cooking the gnocchi in advance, because they lose their golden crust when reheated.

Serving ideas

Serve the skillet directly at the table while the brie is still soft and the gnocchi are golden. A simple green salad with a sharp vinaigrette pairs well, since its acidity balances the richness of the melted cheese and butter.

Crusty bread is also welcome for soaking up the garlic butter left in the pan. Keep the seasoning light at the table, because the hard cheese is already salty, and offer extra grated cheese and black pepper for those who want more.

For a relaxed dinner, pour a glass of crisp white wine or sparkling water with lemon, and set out small bowls so everyone can help themselves. Spoon the gnocchi with a generous amount of tomato juice and melted brie onto each plate, and finish with a few torn basil leaves.

The dish works equally well as a main course or as a shared plate for a casual supper with friends, and it reheats well enough to serve leftovers the next day.

Frequently asked questions

Recipe card

Blistered Tomato Gnocchi Skillet with Brie and Basil

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 1 lb potato gnocchi
• 3 tbsp unsalted butter
• 4 cloves garlic, thinly sliced
• 2 cups cherry tomatoes, halved if large
• 4 oz brie cheese, rind removed, cut into pieces
• 1/3 cup finely grated hard cheese, such as Parmesan
• 1/2 cup fresh basil leaves, torn
• kosher salt and black pepper to taste
• 1 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil. Heat the olive oil in the skillet over medium-high heat, add the gnocchi in a single layer and let them sear undisturbed until the bottoms turn light golden, about 3 minutes, then toss them and sear the other sides.
2. Lower the heat to medium. Add the cherry tomatoes to the skillet with the gnocchi and let them cook without stirring until their skins split and blister, about 4 minutes. Season with salt and black pepper.
3. Push the gnocchi and tomatoes to one side of the skillet. Add the butter to the empty side and let it melt, then add the sliced garlic and stir for 1 minute until fragrant and just golden, not brown.
4. Toss the gnocchi and tomatoes through the garlic butter to coat evenly. Scatter the brie pieces over the top, then sprinkle with the grated hard cheese and cover the skillet for 1 minute so the cheese softens.
5. Remove the skillet from the heat. Tear the basil leaves over the top and stir gently, letting the residual heat wilt the basil and loosen the brie into a creamy sauce. Taste and add more salt or pepper if needed.
6. Spoon the blistered tomato gnocchi onto warm plates or serve it straight from the skillet while the cheese is still soft. Finish with a little extra grated hard cheese and black pepper if you like.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

560

Protein

18 g

Carbohydrates

62 g

Fat

26 g

Fiber

4 g

Sugar

5 g

Sodium

820 mg

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