There’s nothing quite like the comfort of crispy, golden-brown gnocchi paired with sweet, juicy burst tomatoes and gooey, slightly charred mozzarella. It’s one of those meals that feels indulgent and gourmet, yet it’s surprisingly easy to whip up on a weeknight. If you’ve never pan-fried gnocchi before, you’re in for a treat. This method skips the boiling and heads straight for the skillet, giving the gnocchi an incredible texture: pillowy on the inside and crisp on the outside. In this post, we’ll walk you through the full process of making crispy gnocchi with burst tomatoes and mozzarella, share variations like crispy gnocchi with sausage and broccoli, offer tips to avoid common mistakes, and answer your most frequently asked questions.
Looking for more cozy family meals? Check out our roundup of Easy Dinner Recipes for Family Comfort Foods.
Why You’ll Love This Recipe
This dish is fast, fuss-free, and full of flavor. Unlike traditional gnocchi dishes that can get soggy or overly saucy, this version is all about texture: crispy edges, juicy roasted tomatoes, and melty, gooey cheese that forms a delicious mozzarella crisp when it hits the hot skillet. It comes together in just one pan and can be made in under 30 minutes, making it perfect for busy weeknights or lazy weekends.
Ingredients You’ll Need
- 1 package of store-bought potato gnocchi (shelf-stable or refrigerated)
- 2 cups cherry or grape tomatoes, halved
- 1½ cups mozzarella (fresh or low-moisture, cut into cubes or pearls)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves (optional, for garnish)
Tip: Want to dive deeper into gnocchi science? Serious Eats has a great explainer on why pan-frying works wonders.
Step-by-step guide
Step 1: Prep Everything Before You Heat the Pan
This is a fast-moving recipe once you start cooking, so it helps to have everything prepped ahead of time. Halve the cherry tomatoes, mince the garlic, and pat the gnocchi dry with a paper towel. Moisture is the enemy of crispiness, so make sure they’re not wet when they hit the skillet. Also, slice or tear your mozzarella into smaller chunks so it melts evenly without overwhelming the dish.
Step 2: Pan-Fry the Gnocchi Until Perfectly Crisp
Heat a large non-stick or cast iron skillet over medium-high heat. Add the olive oil and let it shimmer. Toss in the gnocchi and arrange them in a single layer. Let them sit undisturbed for 2–3 minutes to develop a golden crust before stirring. Continue cooking for about 8–10 minutes, stirring occasionally, until they are golden-brown and crispy on all sides.
Pro Tip: Resist the urge to stir constantly. Giving the gnocchi time to brown creates that delicious crispiness.
Step 3: Add Tomatoes and Garlic for That Juicy Pop
Once the gnocchi are crisped to perfection, add in the halved cherry tomatoes and garlic. The tomatoes will start to blister and release their juices, creating a simple but flavorful sauce that clings to each gnocchi. Cook for 3–5 minutes, just until the tomatoes begin to break down. Season with salt and pepper.
Step 4: Melt the Mozzarella and Let It Crisp
Turn the heat to low and scatter the mozzarella over the pan. Cover with a lid or foil for 1–2 minutes to allow the cheese to melt. Then remove the lid and let the bottom of the cheese cook undisturbed so you get those coveted mozzarella crisp edges — little pockets of golden, cheesy goodness that elevate the entire dish.
Want more cheese inspiration? Explore BBC Good Food’s mozzarella recipe collection for ideas.
Step 5: Serve and Garnish
Once everything is melty, saucy, and golden, remove from the heat and top with torn basil leaves or a drizzle of balsamic glaze for an extra punch. Serve immediately and enjoy every gooey, crispy bite.
Fun twist: For something unexpected, try this Pickle Pie Pizza—yes, it’s as wild as it sounds.
Variations to Try
Crispy Gnocchi with Sausage and Broccoli
If you want a heartier, meatier twist, try this variation of crispy gnocchi with sausage and broccoli. Simply sauté some sliced Italian sausage in the skillet before adding the gnocchi, and swap out the tomatoes for lightly steamed broccoli florets. You’ll still get that wonderful crisp texture, but with a richer, savory flavor from the sausage. Sprinkle in some red pepper flakes for a touch of heat.
Bonus: Bon Appétit has a similar take worth exploring!
This version is great for meal prep or feeding a crowd, and it holds up well in the fridge for leftovers.
Tips for Crispy Gnocchi Success
- No Boiling Required: Boiling adds unnecessary moisture and prevents the gnocchi from crisping. Cook them straight from the package.
- Use a Non-Stick or Cast Iron Pan: Stainless steel pans can cause sticking and tear the gnocchi.
- Dry Your Gnocchi First: This step is crucial to get the gnocchi crispy and golden.
- Don’t Overcrowd the Pan: If the gnocchi are too close together, they’ll steam instead of sear. Cook in batches if needed.
- Low-Moisture Mozzarella = More Crisp: Fresh mozzarella is deliciously melty but doesn’t crisp as well. Mixing the two is ideal.
Frequently Asked Questions
Nope! That’s one of the best parts of this recipe. You cook the gnocchi directly in the skillet, which helps them develop a crispy crust and keeps the inside soft.
Yes, but make sure to thaw and dry them thoroughly before cooking. Frozen gnocchi tends to release more moisture, which can prevent crisping.
Low-moisture mozzarella gives you better browning and crispy bits, while fresh mozzarella offers more of a gooey, creamy melt. You can use either, but a combination of both works beautifully.
Absolutely. This base recipe is already vegetarian. To make it vegan, use a dairy-free mozzarella alternative that melts and browns well, and ensure the gnocchi doesn’t contain eggs (some brands do).
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture, or microwave with a damp paper towel to avoid drying out.
Final Thoughts
If you’re looking for a quick, satisfying meal that checks all the flavor and texture boxes, look no further than crispy gnocchi with burst tomatoes and mozzarella. This easy one-pan dinner is endlessly customizable, kid-friendly, and guaranteed to impress with minimal effort. Whether you’re keeping it simple or adding your favorite protein and veggies like in crispy gnocchi with sausage and broccoli, this is one of those dishes you’ll come back to again and again. Don’t forget the mozzarella crisp — that golden cheese edge is the star of the show.
And when you’re ready to finish off the meal with something sweet, our Strawberry Cheesecake Bars make the perfect dessert pairing.
Happy cooking!
Crispy Gnocchi with Brown Butter Burst Tomatoes & Melty Mozzarella
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 1 package potato gnocchi shelf-stable or refrigerated
- 2 cups cherry or grape tomatoes halved
- 1.5 cups mozzarella fresh or low-moisture, cut into cubes or pearls
- 3 cloves garlic minced
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
- fresh basil leaves optional, for garnish
Instructions
- Step 1: Prepare all ingredients before starting. Halve the cherry tomatoes, mince the garlic, and pat the gnocchi dry with a paper towel to ensure crispiness. Cut or tear the mozzarella into small pieces for even melting.
- Step 2: Heat a large non-stick or cast iron skillet over medium-high heat. Add the olive oil and let it shimmer. Add the gnocchi in a single layer and cook undisturbed for 2–3 minutes to develop a golden crust. Continue cooking for about 8–10 minutes, stirring occasionally, until golden-brown and crispy on all sides.
- Step 3: Add the halved cherry tomatoes and minced garlic to the skillet. Cook for 3–5 minutes, stirring occasionally, until the tomatoes begin to burst and release their juices. Season with salt and pepper to taste.
- Step 4: Reduce the heat to low and scatter the mozzarella over the gnocchi and tomatoes. Cover the skillet with a lid or foil for 1–2 minutes to allow the cheese to melt. Remove the lid and let the cheese cook undisturbed for another 1–2 minutes to develop crispy edges.
- Step 5: Remove from heat and garnish with fresh basil leaves if desired. Serve immediately and enjoy!