Crispy Gnocchi With Burst Tomatoes and Mozzarella Recipe (2024)

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!

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!

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

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?

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!

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

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.

Cooked this for two, so I did one pack of gnocchi but kept everything else the same to preserve the sauciness. Added some dry white wine when cooking the tomatos that really elevated the dish, substituted water for chicken broth. Quick, easy and delicous!

I added a fresh Italian herb mix and extra red pepper prior to broiling, then reserved the chopped fresh basil to sprinkle at the end. It was good! Broiling long enough to brown the cheese is important. It took me longer to brown the gnocchi and to blister the tomatoes than the recipe suggests, but that may be due to the selection of gnocchi (shelf-stable) and that the tomatoes are out-of-season.

Note. Good on first day. Not so much as leftovers.

Halved the recipe. Threw in some red peppers and capers. Used shredded mozzarella as well as Italian 3 cheese blend shreds. Pretty tasty and super fast.

I use veggie stock or chicken stock instead of water, and more than the 3 tablespoons called for. It adds huge flavor and makes this dish delicious.

Add a basic white wine to the tomatoes and finish with a small bit of lemon if you want to elevate this dish!!!

This recipe is easy, inexpensive, and wonderfully comforting. We almost never repeat recipes so often, but we've made this every week for 3 weeks. We followed the directions exactly, and it was wonderful. I'm sure we'll make this again soon.

Added a bit of cooked prosciutto and fresh spinach .. very good

I’m the only one in my family who likes spicy, so omitted the red pepper flakes but kept the optional basil. Absolutely delicious. Everybody loved it. Keeping this one in the family dinner rotation.

So much greater than the sum of its parts—wow. I didn’t have mozzarella and just did a light layer of Parmesan instead. Delicious even with not-great winter cherry tomatoes.

Also, sear gnocchi on two sides.

Really satisfying dish. I also drizzled some balsamic vinegar before putting on the mozz to broil. 5 stars.

This was fantastic. I made it exactly as written and my family loved it.

Did anyone else find the gnocchi to be gooey? Is it because I threw them in the pan still frozen?

Strange recipe. Just sauté and toss gnocchi until desired doneness is reached- much easier to keep an eye on. Also, one and a half teaspoons of salt before the tomatoes even go in? Weird. Just salt the tomatoes to taste. Delicious, much easier and far less salty.