Crispy gnocchi with burst tomatoes
Crispy gnocchi with burst tomatoes is pan-fried potato dumplings with golden edges and a soft center, tossed in a juicy garlic tomato sauce. Melty mozzarella and basil finish it. It is vegetarian and ready in 25 minutes. It is a fast, cozy dinner that feels fancy but needs only a handful of simple ingredients.
- 25 minTotal time
- 2Servings
- 640kcal / serving
- 20 gProtein
The science: why this works
Letting the gnocchi crisp
Gnocchi crisp when they touch hot oil and stay undisturbed. Moving them early breaks the crust before it forms. A non-stick pan and one layer let moisture escape so they brown instead of steam. Space in the pan lets steam escape, which is what allows real browning.
Learn: Brown food in batches →Tomatoes burst into sauce
Cherry tomato skins split when heated and the juice inside reduces. Covering the pan traps steam and speeds this up. Salt draws more juice out, and pressing the tomatoes with a spoon turns them into a quick sauce.
Learn: Tomato sauce: short or long simmer →Melting the mozzarella
Mozzarella melts at a fairly low temperature and stretches because of its protein network. Covering the pan holds in heat, so the cheese softens without the gnocchi losing their crisp for long. Gentle heat melts cheese smoothly, while too much heat can make it greasy.
Learn: Why some cheeses stretch →Crispy gnocchi with burst tomatoes
25 minutes · 2 servings · Italian · Main course
Ingredients
Makes 2 servings
- 500 ggnocchi
- 300 gcherry tomatoes
- 3 clovesgarlic, sliced
- 1 pinchchili flakes
- 130 gmozzarella, torn
- 1 handfulbasil
- 3 tbspolive oil
- Salt
- Black pepper
Method
Tips for the best result
- Leave the gnocchi alone for the first 3 minutes so a crust can form.
- Use a non-stick or well-oiled pan to prevent sticking.
- Add the garlic late, since it burns fast over medium-high heat.
Swaps
- Swap mozzarella for burrata or feta for a creamier or saltier finish.
- Swap basil for fresh parsley or oregano.
- Swap cherry tomatoes for a can of whole tomatoes, drained and chopped.
Storing and reheating
Best eaten fresh, since gnocchi lose their crisp. Leftovers keep in the fridge for 3 days. Reheat in a hot pan or oven until steaming, 165°F (74°C), to bring back some crispness.
Crispy gnocchi with burst tomatoes: questions
Can I use frozen gnocchi for crispy gnocchi?
Yes, you can cook frozen gnocchi straight from the freezer in the hot oil. Expect a little more splatter and a bit more time. Stay near the pan and add a minute if needed.
Why are my gnocchi not crispy?
They are usually not crispy because the pan was crowded or the heat was too low. Use one even layer and medium-high heat. Do not stir until a golden crust forms.
Do I boil gnocchi before frying?
No, shelf-stable gnocchi can be pan-fried straight from the pack. They are already cooked, so frying just crisps the outside. This saves a pot and keeps the texture chewy.
