Crispy Gnocchi With Burst Tomatoes and Mozzarella

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Ingredients

1. 2 T extra virgin olive oil, plus more as needed
2. 2 (12 to 18 oz) packages shelf-stable or refrigerated potato gnocchi or whole wheat gnocchi
3. 1/4 c butter
4. 4 garlic cloves, thinly sliced
5. 1/4 t red-pepper flakes, plus more for serving
6. Kosher salt and black pepper
7. 2 pints small tomatoes, such as cherry, grape or Sungold
8. 3 T water
9. 1/4 c thinly sliced or torn basil leaves (optional), plus more for serving
10. 8 oz fresh mozzarella, cut or torn into 1/2-inch pieces, can substitute a mixture of Parmesan cheese and fontina cheese

Instructions

1. Heat the broiler with a rack about 6 inches from the heat source.
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.
3. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid and cook, stirring occasionally, until golden brown on both sides, 2 to 4 minutes. Transfer to a medium bowl.
4. Repeat with the remaining gnocchi and olive oil.
5. Add the butter to the skillet and cook, stirring often, until golden-brown and toasty, 1 to 2 minutes.
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.
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.
8. Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer.
9. Stir in the mozzarella and drizzle lightly with olive oil.
10. Broil until the cheese is melted and browned in spots, 2 to 4 minutes.
11. Top with more basil, red pepper flakes and pepper as desired.

Picture of Recipe