Crispy Gnocchi With Burst Tomatoes and Mozzarella Recipe

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    "url": "https://cooking.nytimes.com/recipes/1022024-crispy-gnocchi-with-burst-tomatoes-and-mozzarella",
    "name": "Crispy Gnocchi With Burst Tomatoes and Mozzarella",
    "description": "Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they’re more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they’ll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.",
    "author": {
      "@type": "Person",
      "name": "Ali Slagle"
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    "totalTime": "PT25M",
    "recipeYield": "4 servings",
    "recipeCuisine": "",
    "recipeCategory": "dinner, easy, quick, weeknight, pastas, main course",
    "keywords": "brown butter, cherry tomato, gnocchi, kid-friendly, mozzarella, partial-access-ic, skillet, vegetarian",
    "aggregateRating": {
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    "nutrition": {
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      "@type": "NutritionInformation",
      "calories": 750,
      "unsaturatedFatContent": "14 grams",
      "carbohydrateContent": "93 grams",
      "cholesterolContent": null,
      "fatContent": "33 grams",
      "fiberContent": "8 grams",
      "proteinContent": "24 grams",
      "saturatedFatContent": "17 grams",
      "sodiumContent": "1047 milligrams",
      "sugarContent": "21 grams",
      "transFatContent": "0 grams"
    },
    "recipeIngredient": [
      "2 tablespoons extra-virgin olive oil, plus more as needed",
      "2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi",
      "1/4 cup unsalted butter",
      "4 garlic cloves, thinly sliced",
      "1/4 teaspoon red-pepper flakes, plus more for serving",
      "Kosher salt and black pepper",
      "2 pints small tomatoes, such as cherry, grape or Sungold",
      "1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving",
      "8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces"
    ],
    "recipeInstructions": [
      {
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        "@type": "HowToStep",
        "text": "Heat the broiler with a rack about 6 inches from the heat source."
      },
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        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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, 1 1/2 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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "Add the seared gnocchi and 1/4 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."
      }
    ],
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    "datePublished": "2021-12-15T00:00:00.000Z",
    "review": [
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Tam"
        },
        "reviewBody": "Used a few tablespoons of dry white wine instead of water. Yum.",
        "datePublished": "2025-06-24T00:47:47.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Bland"
        },
        "reviewBody": "I’ve made several crispy gnocchi recipes and this one fell flat for my family. The melted cheese seemed to mute the rest of the flavors and quickly became rubbery after removing from the broiler. I will use the method on the stove vs sheet pan style I usually use as I could better control the crisp on the gnocchi.",
        "datePublished": "2025-06-22T12:31:48.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Squirreljam"
        },
        "reviewBody": "The base for this is the same idea as Melissa Clark’s “Pasta with Burst Cherry Tomatoes”, so I usually throw in a little dice of whatever pork product I have around (tonight was reg amer bacon but pancetta is great)",
        "datePublished": "2025-06-11T00:26:49.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Karolina"
        },
        "reviewBody": "Excellent recipe! I doubled the tomatoes, and added way more red pepper flakes for some extra kick. So tasty!",
        "datePublished": "2025-06-11T00:07:53.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Louise"
        },
        "reviewBody": "I did sear the gnocchi as directed and it was perfect!  I've made this dish twice now and it is a big hit!  The second time, I drizzled a bit of Pesto sauce on it and it upped it even more!  It's one of my new go-to's - and my daughter's too!",
        "datePublished": "2025-06-08T16:16:09.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Niko"
        },
        "reviewBody": "A perfect pantry meal! Made the delicious mistake of only buying 1 package of gnocchi and the correct amount all of the ingredients, and now I will never change it. The extra sauciness is to die for. I have also forgotten mozzarella twice, used ricotta once and goat cheese the other time. A drizzle of honey or hot honey is a very nice addition too.",
        "datePublished": "2025-06-08T02:33:24.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "GeorgiaN"
        },
        "reviewBody": "Don’t cook the shelf stable gnocchi in water first. If you do it will become gummy. Cook it exactly as the recipe says and you won’t be disappointed,",
        "datePublished": "2025-06-17T15:25:25.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Lucy Ramee-Likeness"
        },
        "reviewBody": "If I use shelf stable gnocchi, should I cook it in water according to the directions on the box 1st I would think they might be too dry if I don’t.",
        "datePublished": "2025-06-06T23:56:57.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Meg"
        },
        "reviewBody": "My family loves this, even my picky 8 year-old!  She gets so excited when she knows I am making it for dinner.",
        "datePublished": "2025-06-04T10:05:42.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Martha"
        },
        "reviewBody": "do not overcook, blacken/brown pasta.   will be dry later.\nadd extra tomatoes and water or will be dry later.\nneeds more salt, pepper.",
        "datePublished": "2025-06-04T01:00:53.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "angela"
        },
        "reviewBody": "I used gigli pasta added Rancho Gordo, white beans and scallions and harissa.",
        "datePublished": "2025-05-28T22:21:50.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Alice"
        },
        "reviewBody": "Absolutely delicious! We added 2-3 sardines to butter and garlic. With toasted gnocchi, perfection. It has all the notes of top-tier Neapolitan pizza at a fraction of the price - and available all the time!",
        "datePublished": "2025-05-25T23:31:18.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Mychal Pink Morris"
        },
        "reviewBody": "Made just as described..including adding the spinach not at the end - and it was a complete hit. My picky eater children loved it - and my husband who moments before it was done, reminded me he's not a fan of cooked tomatoes, is now a convert. This was an easy flavour sensation that I've added to \"Favourites\"",
        "datePublished": "2025-05-20T21:05:42.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Cate R"
        },
        "reviewBody": "Took the extra time to really brown the gnocchi well per comments, and added capers. Next time I may fry the capers after the gnocchi and then take them out to use as a topping. But the thing I came to say is EAT THIS THE NEXT DAY omg the flavors developed overnight and it was so amazing as leftovers.",
        "datePublished": "2025-05-17T17:29:01.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Sher & Bob"
        },
        "reviewBody": "Agree with @Andy regarding gnocchi treatment. Great recipe. Will be making this again and again.",
        "datePublished": "2025-05-16T00:00:54.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Cathlyn"
        },
        "reviewBody": "I sautéed chicken breast with some Italian seasoning and basil and salt and pepper. I set it aside and then cooked the gnocchi. I then added in the chicken with the gnocchi one I was putting it all back together. It was delicious! And took no time at all!",
        "datePublished": "2025-05-15T04:00:22.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Andy Forelli"
        },
        "reviewBody": "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.",
        "datePublished": "2021-05-04T22:42:24.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Leah"
        },
        "reviewBody": "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. \nLastly, 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.",
        "datePublished": "2021-03-25T15:20:58.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Didi"
        },
        "reviewBody": "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.",
        "datePublished": "2021-03-24T17:21:16.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Gnome"
        },
        "reviewBody": "Broil gnocchi on a sheet pan with olive oil, can do them all at once while starting the sauce",
        "datePublished": "2021-03-25T19:56:48.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Karolyn Schalk"
        },
        "reviewBody": "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!",
        "datePublished": "2021-03-24T16:19:53.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Phil"
        },
        "reviewBody": "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!",
        "datePublished": "2021-03-26T02:11:35.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "EW"
        },
        "reviewBody": "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!",
        "datePublished": "2021-04-06T02:11:42.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "native NYer"
        },
        "reviewBody": "doesn't this need to say \"in an oven-proof 12-inch skillet?\"",
        "datePublished": "2021-03-24T18:24:23.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jewels"
        },
        "reviewBody": "I placed it in a 400 degree oven for about 5 minutes instead of the broiler and it worked really well.",
        "datePublished": "2021-05-01T01:06:39.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Danielle"
        },
        "reviewBody": "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!",
        "datePublished": "2021-03-24T22:42:30.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Julie Hatoff"
        },
        "reviewBody": "Have to say, we love all these ingredients and have happily cooked with shelf-stable gnocchi before.\n\nHowever, I have a quibble: cooking the gnocchi on but one side as the directions dictate left them a bit gummy within the final dish. \n\nDid anyone else share my experience?",
        "datePublished": "2021-03-27T15:14:11.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Ford"
        },
        "reviewBody": "Add a splash of white wine in when you add the water. Maybe replace a tablespoon of it. Takes it to the next level!",
        "datePublished": "2021-04-22T23:02:45.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "emcat - Burnsville NC"
        },
        "reviewBody": "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!",
        "datePublished": "2021-03-25T01:24:47.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "plumping iron"
        },
        "reviewBody": "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.",
        "datePublished": "2021-03-27T16:17:07.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Sue"
        },
        "reviewBody": "Perfect. Don't skimp the basil.",
        "datePublished": "2021-03-25T01:47:02.000Z"
      }
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    "description": "Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they’re more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they’ll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.",
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