One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella

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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. (I used a 12-inch cast iron skillet.)

Step 3

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.

Step 4

Repeat with the remaining gnocchi and olive oil.

Step 5

Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes.

Step 6

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.

Step 7

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 8

Add the seared gnocchi and basil, stir to coat, then shake into an even layer.

Step 9

Top with the mozzarella and drizzle lightly with olive oil.

Step 10

Broil until the cheese is melted and browned in spots, 2 to 4 minutes. (I set my oven to 500 degrees Broil+Max.)

Step 11

Top with more basil, red-pepper flakes, and black pepper as desired.

Step 12

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