Crispy Potato Gnocchi Skillet with Spicy Vodka Sauce and Burrata

This crispy potato gnocchi skillet brings together golden, pan-fried gnocchi, a velvety spicy vodka cream sauce, and a blanket of melted mozzarella, crowned with creamy burrata and fresh basil.

It's a one-skillet dinner that feels indulgent and looks stunning on the table. The contrast of crisp edges, silky sauce, and stretchy cheese makes every bite irresistible. Perfect for a weeknight treat or a casual dinner party.

Potato gnocchi get a crispy upgrade when pan-fried in garlic butter until golden and crunchy on the outside, while staying tender inside. They're then bathed in a spicy vodka cream sauce that clings to every nook and cranny.

A generous layer of mozzarella melts into a gooey blanket, and burrata adds a luxurious, creamy finish. Fresh basil brightens the whole dish, making it as beautiful as it is delicious. Serve it straight from the skillet for maximum effect.

Ingredients

Why this recipe works

Pan-frying the gnocchi in butter creates a crisp, golden crust that contrasts beautifully with the creamy sauce.

The high heat of a cast iron skillet ensures even browning and a satisfying crunch that holds up against the rich sauce. The butter adds a nutty depth that complements the spicy vodka sauce.

The combination of mozzarella and burrata gives two textures: a stretchy, melted layer over the gnocchi and a soft, creamy crown on top.

The spicy vodka sauce provides a gentle heat that balances the richness of the cheese and butter. This layering of textures and flavors is what makes the dish so memorable.

Notes and substitutions

For the best results, use a good-quality potato gnocchi; they hold their shape better during frying. Fresh gnocchi from the refrigerated section works well, but shelf-stable gnocchi can also be used. If using frozen, do not thaw before frying to prevent sogginess.

The spicy vodka sauce can be homemade or store-bought. If using store-bought, choose one with a smooth, creamy texture and add extra red pepper flakes for heat. The burrata should be at room temperature before adding to the skillet so it warms through without becoming too runny.

• potato gnocchi: Cauliflower gnocchi or gluten-free gnocchi for a gluten-free option, adjusting cooking time as needed.
• spicy vodka cream sauce: Use a store-bought vodka sauce and add red pepper flakes to taste for heat.
• burrata: Fresh mozzarella balls, torn, for a similar creamy texture.
• Parmigiano Reggiano: Pecorino Romano for a sharper, saltier flavor.

Equipment

• Cast iron skillet
• Box grater
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons