Juicy roasted heirloom tomatoes and creamy fresh mozzarella make the most amazing flavor duo in this summery mozzarella gnocchi skillet that you’ll have on the table in MINUTES!
Welcome to tomato land, guys. This post is brought to you by my never-failing need to buy bags upon bags of heirloom tomatoes literally every time my eye catches the heirloom tomato stand at the farmers market.
Gnocchi and cheese are also high up there on the exhaustive list of wonderful things in life, sooooo…..
What else would I do besides a) make a killer roasted heirloom tomato sauce b) fry up some perfectly crispy on da outside, pillowy on the inside gnocchi c) lovingly tuck fresh mozzarella cheese in every spare corner and cover the whole thing with all kinds of fresh herby goodness.
Spoiler: WE DID ALL THAT. And it’s known as this roasted heirloom tomato mozzarella gnocchi skillet. It’s dinner for the rest of the summer, fyi.
First on the agenda is prepping our roasted tomato sauce. It might sound time-consuming at first but TRUST ME. The longest part is just waiting the 20-ish minutes for the heirloom tomatoes to roast until they’re super soft. >>
From there we’re just gonna remove the skin, and smash ’em up on the stove into a luscious, deeply flavorful, sweet, herby tomato sauce. Resist the urge to eat it with a spoon because it’s goooooold.
And speaking of gold……we should probably be frying up some crispy golden gnocchi and tossing it into all dat goodness right about now, yes? Tuck a few slices of fresh mozzarella in between the gnocchi and toss it under the broiler for a few minutes to witness heaven in the making.
A heavy hand of fresh basil + oregano on top aaaaaand….boom, summer.
Guys….the sweet heirloom tomatoes. The CREAMY fresh mozzarella. All the fresh herbs piled on top. The crispy golden gnocchi. It’s a skillet of all your summer dreams piled into one.
You too are about to become a regular at the heirloom tomato stand, as this quickly becomes your summer skillet go-to. Chances are you will find me standing next to you. ??
Roasted Heirloom Tomato Mozzarella Gnocchi Skillet
- 3 medium heirloom tomatoes, cored and cut in half
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 16 oz gnocchi, boiled according to package instructions and patted dry
- 1 small onion
- 1/4 cup red wine (or chicken broth)
- 1/4 cup half and half cream
- 2 tablespoons minced fresh oregano
- 2 tablespoons minced fresh basil
- 6 oz fresh burrata cheese
- Arrange tomatoes cut-side up on a baking sheet and sprinkle with minced garlic and salt and pepper to taste. Drizzle with olive oil.
- Roast heirloom tomatoes at 375F 25-30 minutes or until tomatoes are very softened. Remove from oven and allow to cool then carefully remove skins and as many seeds as you can. Set aside.
- In a large skillet over medium-high heat, melt butter then add gnocchi in a single layer in pan. Sear gnocchi several minutes on each side, turning once until gnocchi is golden-brown. Transfer to a plate and set aside.
- In remaining pan drippings, saute onion until very lightly browned. Add red wine (or chicken broth) and saute until liquid is almost evaporated. Add roasted tomatoes to pan, smashing with a wooden spoon to break down tomatoes.
- Bring sauce to a low simmer over medium-high heat, continually smashing to break up tomatoes. Reduce heat to medium and add cream, oregano, basil, and seared gnocchi. Season with salt and pepper to taste.
- Arrange mozzarella cheese on top and broil gnocchi skillet under high 1-2 minutes until cheese is lightly browned. Serve gnocchi hot and enjoy!
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