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

Tips for success

For the crispiest gnocchi, make sure they are completely dry before adding them to the skillet. Pat them with a paper towel if they feel moist. Also, don't stir them too often—let them sit undisturbed for a few minutes to develop a golden crust. Use a cast iron skillet if you have one; it holds heat well and helps achieve that perfect crispness.

When adding the sauce, start with a little less than you think you need and add more as you go. The gnocchi will absorb some of the sauce, so you want it to be saucy but not swimming.

If you like extra heat, add a pinch of red pepper flakes when you add the chilies. And always serve the dish hot from the skillet—it's part of the experience, and the cheese stays gooey.

Variations

• Add Protein: For a heartier meal, add cooked Italian sausage or grilled chicken. Cook the sausage in the skillet before adding the gnocchi, then proceed with the recipe. Or top the finished dish with crispy prosciutto.
• Vegetable Boost: Incorporate sautéed mushrooms, spinach, or roasted red peppers. Cook the mushrooms with the garlic and chilies, or wilt in the spinach just before adding the sauce.
• Different Cheese: Replace the mozzarella with provolone or fontina for a different flavor profile. You can also add a sprinkle of pecorino romano along with the parmesan for extra saltiness.
• Extra Spicy: Increase the amount of red chilies or add a teaspoon of Calabrian chili paste to the sauce. For a smoky heat, use chipotle peppers in adobo, minced finely.

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 and sauce may separate and become watery upon thawing. It's best enjoyed fresh.

Reheat

Reheat leftovers in a skillet over medium heat with a splash of water or cream, stirring gently until heated through. Avoid microwaving to preserve the texture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The gnocchi will soften as they sit in the sauce, but the flavors will still be delicious. To reheat, place in a skillet over medium heat with a splash of water or cream to loosen the sauce. Stir gently until heated through. Avoid microwaving, as it can make the gnocchi rubbery.

You can prepare the garlic, chilies, basil, and grated cheese up to a day ahead and store them in the refrigerator. The vodka sauce can also be made in advance and kept in the fridge for up to 3 days.

When ready to cook, simply pan-fry the gnocchi and assemble the dish. The gnocchi itself is best cooked fresh, but you can boil and pan-fry it a few hours ahead and reheat it gently in the skillet before adding the sauce.

Serving ideas

Serve this skillet dish straight from the cast iron pan at the table. It's a beautiful, rustic presentation that invites everyone to dig in. Pair it with a simple green salad dressed with lemon and olive oil to cut through the richness.

Crusty bread is essential for sopping up every last bit of the creamy sauce. A glass of chilled white wine, like Pinot Grigio, or a light red, such as Chianti, complements the dish beautifully.

For a more substantial meal, you can serve this as a side to grilled chicken or steak, but it's hearty enough to stand alone as a main course. If you're feeding a crowd, double the recipe and use a larger skillet or two skillets.

The dish is best enjoyed fresh, while the cheese is still molten and the gnocchi are crisp. Garnish with extra basil and a sprinkle of red pepper flakes if desired.

Frequently asked questions

Recipe card

Crispy Potato Gnocchi Spicy Vodka Burrata Skillet

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 4 cloves garlic, minced
• 2 red chilies, minced
• 1/2 cup fresh basil leaves, chiffonade
• 1 cup grated parmigiano-reggiano
• 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 (chiffonade). 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 heat and add the butter. Let it melt and sizzle until it smells nutty and starts to foam, but do not let it brown too dark.
3. Add the minced garlic and red chilies to the butter. Cook for 30 to 60 seconds, stirring constantly, until fragrant but not browned.
4. Add the potato gnocchi to the skillet in a single layer. Let them cook undisturbed for 3 to 4 minutes until the bottoms are golden and crisp. Then toss and continue cooking for another 5 to 7 minutes, stirring occasionally, until the gnocchi are evenly browned and crispy on most sides.
5. Pour the spicy vodka cream sauce over the crispy gnocchi. Stir gently to coat every piece, letting the sauce bubble and thicken for 2 to 3 minutes.
6. Sprinkle the shredded mozzarella and grated parmigiano-reggiano evenly over the gnocchi. Cover the skillet with a lid or foil for 2 to 3 minutes, until the cheese is melted and bubbly.
7. Tear the burrata into pieces and place them on top of the melted cheese. Let the burrata sit for a minute to warm through and soften.
8. Scatter the chiffonade basil over the top. Serve hot directly from the skillet.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

28 g

Carbohydrates

60 g

Fat

42 g

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