Crispy Potato Gnocchi Skillet with Spicy Vodka Sauce and Burrata Tips, FAQ & printable recipe

Tips for success

For the crispiest gnocchi, make sure they are dry before adding to the skillet. Pat them with a paper towel if they feel moist.

Also, let them cook undisturbed for a few minutes to develop a deep golden crust before flipping. Use a metal spatula to turn them gently to avoid breaking them.

The key to a great cheese pull is using freshly grated mozzarella and not over-baking. The broiler should be hot, and the skillet should be placed close to the heat so the cheese melts quickly without becoming tough.

Serve the skillet immediately, and use a large spoon to scoop out portions, lifting the cheese as you go.

Variations

• Spicy Sausage Gnocchi: Add cooked, crumbled Italian sausage to the skillet after frying the gnocchi for an extra layer of flavor and heartiness. The sausage adds a savory, meaty element that pairs well with the spicy vodka sauce.
• Veggie-Packed Skillet: Sauté sliced mushrooms, bell peppers, or zucchini in the skillet before adding the gnocchi. This adds color, texture, and nutrients to the dish, making it a more complete one-pan meal.
• Smoky Chipotle Twist: Replace the red chilies with minced chipotle peppers in adobo sauce for a smoky, deeper heat. This variation adds a complex, earthy spiciness that complements the creamy sauce.
• Herb-Infused Butter: Add fresh thyme or rosemary sprigs to the butter while frying the gnocchi for an aromatic, herbaceous flavor. Remove the sprigs before adding the sauce.

Storage and make-ahead

Fridge

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

Freezer

This dish is not ideal for freezing as the gnocchi will become mushy and the sauce may separate.

Reheat

Reheat leftovers in a skillet over medium heat, adding a splash of water or milk to loosen the sauce. Stir gently until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken upon cooling; reheat gently with a splash of water or milk to loosen it. The crispiness of the gnocchi will soften, but the flavor remains delicious.

The spicy vodka sauce can be made up to 3 days ahead and stored in the refrigerator. The garlic and chilies can also be prepped in advance. However, the gnocchi are best fried fresh to maintain their crispy texture. Assemble the skillet just before serving.

Serving ideas

Serve the gnocchi hot from the skillet, with a large spoon to scoop out portions. The cheese pull is part of the experience, so encourage a dramatic lift.

Pair with a simple green salad dressed with lemon vinaigrette to cut through the richness, and crusty bread for sopping up any extra sauce.

This dish is hearty enough to be a main course, but it can also be served as a shared appetizer or side.

For a lighter meal, serve smaller portions alongside grilled chicken or a roasted vegetable. The skillet presentation makes it perfect for communal dining.

Frequently asked questions

Recipe card

Crispy Potato Gnocchi Skillet with Spicy Vodka Sauce and Burrata

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 4 cloves garlic, minced
• 2 red chilies, minced
• 1/2 cup fresh basil leaves, chiffonade
• 1/2 cup grated Parmigiano Reggiano
• 1 1/2 cups shredded mozzarella
• 1 lb potato gnocchi
• 3 tbsp unsalted butter
• 2 cups spicy vodka cream sauce
• 8 oz burrata

Instructions

1. Mince the garlic and red chilies finely. Stack the basil leaves, roll them tightly, and slice into thin ribbons. Grate the Parmigiano Reggiano and mozzarella on the large holes of a box grater into a fluffy pile.
2. Place a large cast iron skillet over medium-high heat and add the butter. Let it melt and foam until it smells nutty and begins to brown slightly.
3. Add the gnocchi to the hot skillet in a single layer. Let them cook undisturbed for 2-3 minutes until the bottoms are deeply golden and crispy. Flip and cook the other sides until evenly browned and crisp all over.
4. Push the gnocchi to one side of the skillet. Add the minced garlic and red chilies to the empty space and sauté for 30-60 seconds until fragrant, then toss everything together.
5. Pour the spicy vodka cream sauce over the gnocchi. Stir gently to coat every piece. Let the sauce bubble and thicken slightly, about 2-3 minutes.
6. Sprinkle the shredded mozzarella evenly over the gnocchi and sauce. Then sprinkle the grated Parmigiano Reggiano over the top.
7. Tear the burrata into large pieces and place them on top of the cheesy gnocchi. Scatter the chiffonade basil over the burrata.
8. Place the skillet under a preheated broiler for 2-3 minutes until the mozzarella is melted and bubbly, and the burrata is warmed through but still creamy. The edges should be browned and crisp.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

24 g

Carbohydrates

45 g

Fat

44 g

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