Hey Folks! Thanks for being here. Today, we’re making something irresistible—Crispy Gnocchi with Brown Butter Burst Tomatoes & Mozzarella. Imagine all the best parts of a Margherita pizza—the crispy edges, chewy center, and melty cheese—but in a fast, one-pan meal. No boiling required. Just pan-fry, toss, broil, and dig in. This one’s a keeper!
Why You’ll Love This Recipe
- Quick & Easy – No boiling, just straight into the pan!
- Texture Heaven – Crispy on the outside, chewy in the middle.
- Minimal Ingredients, Maximum Flavor – Juicy cherry tomatoes, browned butter, and fresh mozzarella.
- Crowd-Pleaser – Like pizza in pasta form. Everyone loves it!
What You’ll Need
- Store-bought potato gnocchi (shelf-stable or refrigerated) (gluten-free)
- Cherry or grape tomatoes
- Fresh mozzarella
- Unsalted butter
- Garlic
- Red pepper flakes
- Olive oil
- Basil (optional, but recommended!)
- Salt & black pepper
- sugar (optional)
How to Make It
- Pan-Fry the Gnocchi – Heat olive oil in a cast-iron skillet (or any oven-safe pan). Add gnocchi in batches, letting them get that crispy, golden-brown crust. No touching for a few minutes—trust the process!
- Make the Sauce – Brown the butter (take it off the heat if needed to avoid burning), add garlic, red pepper flakes, and tomatoes. Let them burst into a vibrant, jammy sauce.
- Assemble & Broil – Stir in the gnocchi, top with mozzarella, and broil until the cheese is bubbling and golden.
- Garnish & Serve – Add fresh basil, an extra pinch of red pepper flakes, and a drizzle of olive oil or chili crisp oil. Done!
Helpful Equipment
- Cast iron skillet (12-inch) – Best for crisping up the gnocchi.
- Oven-safe pan – If you don’t have cast iron, any broiler-safe pan works.
What to Serve with It
- Classic Combo: Caesar salad + garlic bread + red wine
- Lighter Option: Caprese salad or grilled veggies
- Finishing Touches: Drizzle with homemade Calabrian Chili Crisp, balsamic glaze, or a sprinkle of pine nuts for extra crunch
Tips for the Best Crispy Gnocchi
- Don’t overcrowd the pan – Cook in batches for that golden crust.
- Be patient – Let them sit undisturbed before flipping.
- Taste your tomatoes – If they’re tart, add a pinch of sugar.
- Use a good skillet – Cast iron crisps up the best!
This dish is an absolute winner from Ali Slagle and Emily Weinstein (Emily’s cookbook Easy Weeknight Dinners). If you love pizza flavors and easy, satisfying meals, this is for you. Try it and let me know what you think!
Watch the step-by-step instructions in this video!
Crispy Gnocchi with Brown Butter Burst Tomatoes & Mozzarella
Golden, crispy pan-fried gnocchi tossed with garlicky brown butter burst tomatoes, melty mozzarella, and fresh basil—chewy, saucy, and utterly irresistible, like a spoon-able Margherita pizza.
Ingredients
Equipment
Method
- Heat the broiler with a rack about 6 inches from the heat source.
- 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 (1 package) 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.
- 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.
- 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.
This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!
Hungry For More Delicious Recipes
- Dreamy Tomato-Mozzarella Pasta
- The Best Lasagna You Will Every Make – Restaurant Quality
- Speedy Margherita Naan Pizza
- Healthy Pesto Rosso Pizza Rolls
- Season’s 52 Roasted Chicken & Mushroom Flatbread with Truffled Goat Cheese
- Green Beans Like SPAGHETTI
Leave Room for Dessert
If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! You can follow James T. on Instagram, @WarpSpeedWags . Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made this recipe, how did it go for you?
12 responses to “Crispy Gnocchi with Brown Butter Burst Tomatoes & Mozzarella”
Looks delicious and easy!!
Thank you, Linda. Thanks for visiting today!
If James T. were my dog, he’d be rotund. He’s too sweet-looking to ignore his courteous requests for your yummy meals. 🙂
Thank you for the recipe! This looks great!
Hi, James T.!
Hi, Kymber. Thanks for visiting today!
Hi! It was my pleasure!
Thanks for your like of my post, “Christ And Pre-Kingdom Jews – Pt 14;” your kindness is greatly appreciated.
You’re very welcome, Eternity!
You are very, very welcome
mmmmmmmmmm… want
—🙞🙟🙥🙤☙❀❁❦❁❀❧🙦🙧🙝🙜—
[…] Crispy Gnocchi with Brown Butter Burst Tomatoes & Mozzarella […]
[…] Crispy Gnocchi with Brown Butter Burst Tomatoes & Mozzarella […]