Crispy Gnocchi With Burst Tomatoes and Mozzarella

The best refrigerated gnocchi are by Rana. Always keep a packet of them around in case rice or potatoes won’t do as starch. Their ravioli are also excellent.

Use chicken broth instead of water, add your favorite nut for texture (I suggest pine nuts), and a light honey drizzle! It helps the tomato flavor to pop and contrast nicely with the crushed red pepper. Lastly, it mentions garlic in the recipe but does not note it in the ingredients, a tablespoon of minced garlic really will marinate nicely with the tomatoes.

Broil gnocchi on a sheet pan with olive oil, can do them all at once while starting the sauce

I've made this. Here are some tips. Do NOT sear the gnocchi as directed. They will burn. Leave them uncovered and constantly toss them while searing to achieve the "golden brown" color. Take the pan OFF the heat when browning the butter. The residual heat will ensure that you don't scorch the butter and the thinly sliced garlic. You can put it back on the heat once the residual heat in the pan abates a bit. Otherwise, a simply stellar dish that is easy and delicious. A "go-to" dish.

I'd already come up with a burst tomato version, based on the crispy gnocchi and Brussels Sprout recipe published earlier, we liked it so much, and need to mix up the veg we were using (try also blistered green beans, caramelized cabbage... Never thought to add mozzerella and broil! Woo hoo!

Terrific recipe! Halved it for the two of us but won't make that mistake again - will look forward to leftovers next time, if I don't cook it for company, whenever that can happen again. Used grape toms, 5 cloves of garlic and all 8 ounces of mozzarella. The burst toms made such a flavorful sauce! My wife says it's perfect but requested more toms and it might do well with some capers and maybe some olives. I'll update this note next time. MAKE THIS RECIPE!

doesn't this need to say "in an oven-proof 12-inch skillet?"

First of all great recipe! I have made this 3 times in 2 1/2 weeks per my wife’s request! I have modified each time slightly (except for the first time). Toast gnocchi in butter, 2 tablespoons per batch. Extra garlic, think 6-8 cloves depending on size as others have mentioned. Fontina and Parmesan cheese instead of the fresh mozzarella (it is less chewy and seems to go with rest of the dish better). I added previously grilled and sliced Italian sausage and was awesome!

Delicious, and so fast and easy! Definitely a weeknight winner. Pine nuts, walnuts or hazelnuts would have been a nice addition, which I’ll try and remember to add next time! I used slightly less butter and used chicken broth to make up for lost liquid. Will definitely make again!

I placed it in a 400 degree oven for about 5 minutes instead of the broiler and it worked really well.

Have to say, we love all these ingredients and have happily cooked with shelf-stable gnocchi before. However, I have a quibble: cooking the gnocchi on but one side as the directions dictate left them a bit gummy within the final dish. Did anyone else share my experience?

Add a splash of white wine in when you add the water. Maybe replace a tablespoon of it. Takes it to the next level!

We try to follow the recipes here verbatim to see what the author was aiming for, but there are times when you just don't have the ingredients. I had no cherry toms, nor basil, but a friend who's opening a new restaurant in the next town stopped by to gift us a quart of his drop dead pasta sauce. So, after the garlic and pepper flakes went into the frying pan, so did a half pint of the sauce. Added back the gnocchi two minutes later, followed with the mozz under the broiler. Quick! Delish! Thx!

Seared gnocchi draped in broiled cheese? Stay out of my daydreams. If you’re not into nightshade this is endlessly adaptable. I did it with butternut squash, celeriac, basil oil.

Perfect. Don't skimp the basil.