Gnocchi with Cherry Tomatoes

This quick gnocchi with cherry tomatoes and mozzarella has become my weeknight dinner savior, combining pillowy potato dumplings with juicy burst tomatoes and melty cheese for an Italian-inspired meal that feels like a warm hug in a bowl.

I first made this dish when unexpected guests arrived and I needed something impressive fast. The way the cherry tomatoes burst into a natural sauce and the mozzarella creates those irresistible cheese pulls had everyone asking for the recipe before dinner was even over.

Ingredients

• Potato gnocchi: Provides the perfect pillowy texture and absorbs all the flavors in the dish
• Cherry tomatoes: Essential for creating a sweet natural sauce when they burst
• Fresh mozzarella pearls: Melt beautifully and create pockets of creamy goodness throughout
• Minced garlic: Adds aromatic depth to the simple sauce
• Olive oil: Helps carry flavor and creates a silky mouthfeel
• Fresh basil: Brings brightness and that classic Italian fragrance
• Red pepper flakes: Add a gentle heat that balances the sweetness of the tomatoes

Step-by-Step Instructions

Cook the Gnocchi:

Bring a large pot of water to a rolling boil and add a generous amount of salt until it tastes like sea water. Add the gnocchi and cook just until they float to the surface which takes about 2 to 3 minutes. They cook quickly so stay nearby. Immediately drain them well to prevent sticking.

Prepare the Sauce Base:

While the gnocchi cooks heat olive oil in a large skillet over medium heat until it shimmers. Add the minced garlic and cook for exactly 30 seconds stirring constantly to prevent burning. The garlic should become fragrant but not brown which would make it bitter.

Burst the Tomatoes:

Add halved cherry tomatoes to the skillet along with a pinch of salt which helps extract their juices. Cook for 5 to 6 minutes stirring occasionally. Watch for the magical moment when they start to soften and release their juices creating a natural sauce. Some tomatoes should maintain their shape while others collapse completely.

Crisp the Gnocchi:

Add the drained gnocchi directly to the tomato mixture. Gently toss to coat each dumpling in the tomato juices. Allow them to sit undisturbed for about 2 minutes to develop slight browning on the bottom which adds textural contrast to their soft interior.

Incorporate the Cheese:

Scatter the mozzarella pearls throughout the skillet. Cook just until they begin to melt but still maintain some shape about 1 minute. This creates pockets of creamy cheese rather than a uniform sauce.

Finish the Dish:

Remove the skillet from heat immediately to prevent the cheese from becoming stringy. Gently fold in the torn basil leaves allowing the residual heat to release their oils and fragrance. Season with freshly ground black pepper and red pepper flakes if using.

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The first time I made this dish I was skeptical that something so simple could taste so complex. The secret is definitely in those cherry tomatoes. When they burst they create this incredible natural sauce that coats each gnocchi perfectly. My family now judges all other tomato dishes against the flavor of these gently cooked burst tomatoes.

Make Ahead and Storage

This dish is best enjoyed fresh but the components can be prepared ahead of time. Cook the gnocchi in advance rinse with cold water and toss with a bit of olive oil to prevent sticking. Store refrigerated for up to 2 days. The tomato mixture can be made separately and refrigerated. When ready to serve simply reheat the tomato mixture and add the precooked gnocchi and fresh mozzarella.

Perfect Variations

For a heartier version add Italian sausage browned before the garlic for a protein boost. Vegetable lovers can incorporate baby spinach or arugula in the final step letting the leaves wilt from the residual heat. For a richer experience substitute burrata for the mozzarella tearing it over the top just before serving to create a creamy sauce as it melts.

Selecting the Best Ingredients

The quality of cherry tomatoes makes all the difference in this simple dish. Look for tomatoes that are bright in color firm but with a slight give and fragrant when you smell them. Summer tomatoes are ideal but good quality greenhouse varieties work year round. For the mozzarella choose pearls packed in water rather than vacuum sealed for the best texture and meltability.

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Serving Suggestions

Serve this gnocchi in shallow bowls to catch all the juices. A light side salad dressed with lemon and olive oil provides the perfect fresh counterpoint to the richness of the dish. For wine pairing consider a crisp Pinot Grigio or light Sangiovese to complement the tomatoes without overwhelming the delicate flavors.

Common Questions

→ Can I make this with frozen gnocchi?

Yes, frozen gnocchi works perfectly! Cook directly from frozen according to package instructions until they float to the top, then drain and proceed with the recipe as written. There's no need to thaw beforehand.

→ How do I know when the gnocchi is cooked?

Gnocchi is done when it floats to the surface of the boiling water, which typically takes only 2-3 minutes. Avoid overcooking as they can become mushy. For extra texture, you can briefly pan-fry them after boiling.

→ Can I prepare this dish ahead of time?

While best enjoyed fresh, you can prepare components ahead of time. Cook the gnocchi and store separately from the tomato mixture. When ready to serve, gently reheat the tomato mixture, add the gnocchi, and finish with fresh mozzarella and basil.

→ What can I substitute for mozzarella pearls?

If mozzarella pearls aren't available, dice fresh mozzarella into small cubes. Alternatives include burrata (for extra creaminess), feta (for tanginess), or ricotta (for a different texture). For a dairy-free version, try a plant-based mozzarella substitute.

→ How can I add protein to this dish?

For added protein, consider mixing in sautéed Italian sausage, grilled chicken, pancetta, or white beans. Cook the protein separately and fold it in with the tomatoes before adding the gnocchi. For vegetarian options, chickpeas or cannellini beans work beautifully.

→ What sides pair well with this dish?

This gnocchi dish pairs wonderfully with a simple arugula salad dressed with lemon and olive oil, garlic bread for soaking up any sauce, or roasted vegetables like zucchini or eggplant. A light Italian red wine like Chianti complements the flavors perfectly.