Blistered Tomato Gnocchi with Molten Brie in One Skillet

Imagine a hot cast iron skillet filled with golden potato gnocchi, blistered cherry tomatoes and cubes of brie softening into a molten pool. Grated parmesan melts into a bubbling crust, and fresh basil brings a cool, green finish. Everything cooks in one pan, so cleanup is short and dinner reaches the table quickly.

This skillet dinner brings together three textures that work especially well with each other: pillowy gnocchi that turn crisp and golden in butter, cherry tomatoes that burst and blister until they turn jammy, and brie that melts into a creamy sauce throughout the pan. Parmesan adds a salty, savory note, and a final sprinkle of torn basil keeps the dish fresh.

The whole process uses one cast iron skillet and takes roughly thirty minutes from start to finish, which makes it a practical choice for a relaxed weeknight meal or a casual dinner for friends. Read through the steps once before you start, because the skillet stays hot and the gnocchi move quickly once they hit the pan. Once the first step is ready, the rest of the cooking follows in a steady, predictable rhythm.

Ingredients

Why this recipe works

Cast iron holds heat evenly, so the gnocchi develop a deep, golden crust on their surfaces rather than steaming in their own moisture. The skillet also keeps the heat steady when the tomatoes and brie go in, which lets the tomato skins blister and the cheese soften without scorching.

Tossing the gnocchi in hot butter and olive oil first is what creates that crisp exterior, and the butter adds a nutty flavor that a dry pan could not achieve.

Adding the tomatoes and brie in a second stage lets each ingredient do its job. The tomatoes release juice and caramelize at their edges, while the brie softens from the bottom up and melts into the gnocchi.

The parmesan does double duty: half of it seasons the pan as it cooks, and the rest forms a golden, bubbling crust on top. Basil goes on last, off the heat, so its aroma stays bright and its leaves do not turn dark.

Notes and substitutions

Potato gnocchi from the refrigerated or shelf-stable section work equally well here. Choose a firm, well-dried gnocchi that will brown rather than soften; very soft gnocchi can break apart in the pan. Use a block of brie with a thin rind for an even melt, and remove the rind before cubing. Fresh basil leaves are best added at the end; dried basil will not give the same clean flavor.

A 12-inch cast iron skillet is ideal because it holds the gnocchi in a single layer with room to toss. A chef's knife and a wooden cutting board make the prep quick, and a fine box grater produces the light parmesan shavings that melt evenly.

A wooden spoon is gentle on cast iron and helps scrape up the golden bits from the bottom of the pan. If you do not have cast iron, use a heavy, oven-safe skillet of similar size.

• brie cheese: Camembert or fontina, rind removed, for a similar melt
• cherry tomatoes: grape tomatoes, halved, which blister in the same time
• unsalted butter: additional olive oil, for a dairy-free pan

Equipment

• 12-inch cast iron skillet
• chef's knife
• wooden cutting board
• fine box grater
• wooden spoon