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Crispy Gnocchi with Tomatoes & Mozzarella


2 Tbsp Pastene Extra Virgin Olive Oil, plus more as needed
16 oz Pastene Italian Potato Gnocchi
3 Tbsp unsalted butter
1 Tbsp Pastene Minced Garlic
1 tsp Pastene Hot Crushed Pepper
1 tsp kosher salt
1 ½ - 2 pints cherry tomatoes, red and yellow
2 Tbsp water
½ cup basil leaves, thinly sliced, plus more for serving
8 oz fresh mozzarella, cut or torn into ½ inch pieces
red pepper flakes and black pepper to taste


  • Preheat the broiler with a rack about 6 inches from the heat source.
  • In an oven safe large skillet (12” or larger) on the stovetop, heat 1 to 2 tablespoons of oil on medium high to lightly coat the bottom of the pan. 
  • Add the gnocchi in a single layer 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, about 4 to 5 minutes. Sear the gnocchi in 2 batches if the pan doesn’t allow a single later. Transfer to a medium bowl and set aside.
  • On medium heat, add the butter to the skillet, stirring often, until it begins to foam and brown, 1 to 2 minutes. Add the garlic, hot crushed pepper, 1 teaspoon salt and a few grinds of pepper. 
  • Add the tomatoes and 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 ½ cup basil, stir to coat, then shake into an even layer. Top with the mozzarella. 
  • Broil until the cheese is melted and browned in spots, 3 to 4 minutes. Top with more basil, red pepper flakes and black pepper as desired.

Product Used

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