Crispy Gnocchi With Burst Tomatoes and Mozzarella

1. Preheat Broiler

Preheat your broiler and position a rack about 6 inches from the heat source.

2. Sear Gnocchi

Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add the gnocchi in a single layer, cooking them in batches if necessary. Let the gnocchi sear without moving them for 2-4 minutes, until they are golden brown on one side. Transfer the seared gnocchi to a medium bowl and set aside.

3. Prepare Sauce

Using the same skillet, melt the butter over medium heat. Add the thinly sliced garlic, red-pepper flakes, 1.5 teaspoons of kosher salt, and a few grinds of black pepper. Cook, stirring frequently, for 1-2 minutes until the garlic is fragrant and the butter begins to brown slightly.

4. Cook Tomatoes

Add the small tomatoes and 3 tablespoons of water to the skillet. Cook the tomatoes for 4-6 minutes, stirring occasionally, until they burst and release their juices, forming a light sauce.

5. Combine Gnocchi and Broil

Return the seared gnocchi to the skillet and toss to combine. Add the basil leaves and distribute the torn pieces of fresh mozzarella evenly over the top. Drizzle with a bit more olive oil if desired. Place the skillet under the broiler for 2-4 minutes, watching closely, until the mozzarella is melted and browned in spots.

6. Finish and Serve

Remove the skillet from the oven and top with additional basil, red-pepper flakes, and black pepper if you like. Serve immediately.