tomato gnocchi

Ingredients

• 2 tbsp. extra-virgin olive oil, plus more as needed
• 2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
• ¼ c. unsalted butter
• 4 garlic cloves, thinly sliced
• ¼ tsp. red-pepper flakes, plus more for serving
• kosher salt and black pepper
• 2 pts. small tomatoes, such as cherry, grape or Sungold
• ¼ c. thinly sliced or torn basil leaves (optional), plus more for serving
• 8 oz. fresh mozzarella, cut or torn into ½-inch pieces

Directions

prep

• Heat the broiler with a rack about 6 inches from the heat source.

gnocchi

• in a large (12-inch) skillet on the stovetop, heat 1 tbsp. olive oil to lightly coat the bottom of the pan over medium-high.
• add half the gnocchi (18 oz.) 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.

tomatoes

• add 1/4 c. butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes.
• add 2 pts. tomatoes and 3 tbsp. 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 4 ct. sliced garlic, 1/4 tsp. red-pepper flakes, 1½ teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching.

combine

• add the seared gnocchi and ¼ cup basil, stir to coat, then shake into an even layer.
• top with 8 oz. torn mozzarella and drizzle lightly with olive oil.
• broil until the cheese is melted and browned in spots, 2 to 4 minutes.

serve

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