Crispy Gnocchi With Burst Tomatoes and Mozzarella
Published Dec. 15, 2021
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil, plus more as needed
- 2(12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
- ¼cup unsalted butter
- 4garlic cloves, thinly sliced
- ¼teaspoon red-pepper flakes, plus more for serving
- Kosher salt and black pepper
- 2pints small tomatoes, such as cherry, grape or Sungold
- ¼cup thinly sliced or torn basil leaves (optional), plus more for serving
- 8ounces fresh mozzarella, cut or torn into ½-inch pieces
Nutritional analysis per serving (4 servings)
750 calories; 33 grams fat; 17 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 93 grams carbohydrates; 8 grams dietary fiber; 21 grams sugars; 24 grams protein; 1047 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the broiler with a rack about 6 inches from the heat source.
- Step 2
In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
- Step 3
Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1½ teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
- Step 4
Add the seared gnocchi and ¼ cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.
Private Notes
Comments
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.
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.
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.
Like many others, I also love Ali Slagle's gnocchi recipe with Brussels sprouts or other cruciferous vegetables and view this recipe as an extension of that recipe, but I prefer that recipe's one-pound-of-vegetables-to-one-pound-of-gnocchi ratio: nevertheless, this recipe was certainly simple to make and flavorful. I also finished the dish in a 400-degree oven, seeing some other readers' comments about rubbery mozzarella when broiled, but my mozzarella still turned out rubbery, so I likely need a higher-grade mozzarella, even though I used Bel Gioso.
The basic idea is excellent apart from the tasteless boring nature of mozzarella. I browned the gnocchi tossing continually. Used a soft goat cheese in little knobs scattered around and topped whole thing with parmesan before grilling for a crispy top. Added to gnocchi some crispy pancetta, chilli, olives, capers that were fried with the pancetta. Far less butter required than suggested, good slug of wine in with the tomatoes, 8 cloves of garlic and tossed in a bag of baby spinach.
Has anyone tried adding protein into the dish? Like ground sausage or ground beef?