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

Tips for success

Dry the cherry tomatoes thoroughly before cutting or adding them to the pan. Excess moisture slows down the blistering and can make the sauce watery, so a quick pat with a clean towel makes a noticeable difference. Keep the halves cut side up on the board while you finish prep, and add them to the skillet all at once so they cook evenly.

Work quickly once the gnocchi are browned. The brie and parmesan are best when they are added in one stage and left undisturbed long enough to melt and crust. Resist the urge to stir constantly in the final phase; a gentle shake of the pan is enough to distribute the cheese and keep the crust from sticking to the bottom.

Variations

• Spinach version: Stir a large handful of baby spinach into the tomatoes just before adding the brie, letting it wilt for about a minute. The green leaves add color and a mild, earthy note that pairs well with the melted cheese.
• Garlic-heavy version: Add two more smashed garlic cloves with the first batch and cook them slightly longer until they turn golden. The sweeter, mellowed garlic flavor deepens the overall taste of the skillet.
• Spicy version: Sprinkle a pinch of red pepper flakes over the tomatoes and brie before the parmesan goes on. The gentle heat cuts through the richness of the cheese and adds an appealing warmth to every bite.
• Fontina version: Swap the brie for cubes of fontina, rind removed, for a nutty, smooth melt. Fontina keeps its shape a little better in the pan and produces a slightly stretchier, more golden cheese layer on top.

Storage and make-ahead

Fridge

Store cooled leftovers in an airtight container for up to 3 days.

Reheat

Reheat leftovers in a skillet over medium heat with a splash of olive oil until hot and the cheese softens again.

Leftovers keep best when they are cooled for no more than 2 hours at room temperature and then transferred to a shallow, airtight container. Store the gnocchi and tomato mixture separately from the basil, which will darken and lose its aroma in the refrigerator.

Cover the container and refrigerate promptly so the dish stays safe and pleasant to eat. Use the leftovers within 3 days for the best texture, since the gnocchi soften as they sit and the brie firms as it cools.

You can prepare the components of this dish up to a day in advance to speed up dinner. Halve the cherry tomatoes, smash and peel the garlic, grate the parmesan, and cube the brie, then store each ingredient separately in covered containers in the refrigerator. Tear the basil only when you are ready to cook, since it is best fresh.

Keep the parmesan and brie cold until you are ready to use them, and bring the gnocchi to room temperature for no more than 30 minutes before cooking. Assembling and browning the dish takes only about fifteen minutes, so the make-ahead steps save most of the preparation time while leaving the skillet cooking fresh and hot.

Serving ideas

Serve the skillet straight from the stove or from a warm trivet so the molten brie and golden crust stay hot. Place the skillet in the middle of the table with a serving spoon and a stack of small plates, and let each guest take a portion directly from the pan.

The contrast between the crisp gnocchi, the jammy tomatoes, and the gooey brie is best experienced while the dish is still bubbling. A simple green salad with a light vinaigrette makes a crisp, refreshing side, and it balances the richness of the cheese without competing with it.

If you are serving the skillet to a larger group, consider offering crusty bread or a few lightly toasted slices on the side for guests who enjoy mopping up the melted cheese and tomato juices.

Warm a bottle of crisp white wine or sparkling water to accompany the meal, and keep extra torn basil in a small bowl so each guest can add a fresh finish. Because the dish is best eaten right away, plan the timing so the skillet comes off the heat just before everyone sits down.

Frequently asked questions

Recipe card

Blistered Tomato Gnocchi with Molten Brie in One Skillet

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 lb potato gnocchi
• 1 pint cherry tomatoes, halved
• 6 oz brie cheese, rind removed and cut into cubes
• 1/2 cup finely grated parmesan cheese, divided
• 2 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic cloves, peeled and smashed
• 1/2 cup fresh basil leaves, torn
• kosher salt to taste
• freshly ground black pepper to taste

Instructions

1. Halve the cherry tomatoes with a chef's knife. Smash the peeled garlic cloves with the flat side of the knife. Tear the basil leaves by hand and set them aside on the board. Grate the parmesan over a fine box grater to make a fluffy mound of shavings.
2. Remove the rind from the brie and cut the cheese into cubes about the size of a dice. Keep the cubes cold on a plate until the skillet is ready, so they hold their shape a little longer before melting.
3. Set the cast iron skillet over medium-high heat. Add the butter and olive oil and let them melt and sizzle. Add the smashed garlic and cook for about 1 minute, until fragrant. Add the gnocchi in a single layer and toss until golden on several sides.
4. Scatter the halved cherry tomatoes and the brie cubes across the pan. Sprinkle with about half of the grated parmesan, a generous pinch of kosher salt and black pepper. Cook without stirring for 2 to 3 minutes, so the tomatoes blister and the brie softens.
5. Top the skillet with the remaining grated parmesan, spreading it over the gnocchi and brie. Continue cooking for 2 to 3 minutes, until the cheese melts and turns golden at the edges. Remove from the heat, scatter the torn basil over the top and serve straight from the skillet.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

640

Protein

26 g

Carbohydrates

60 g

Fat

32 g

Fiber

4 g

Sugar

5 g

Sodium

1100 mg

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