5 Ingredients or Fewer

Crispy Gnocchi with Burrata & Tomato Confit

March 23, 2021
10 Ratings
Photo by Pasta Social Club
Author Notes

If you're looking for a no-hassle summer snack or antipasto, this pan-fried gnocchi pairs perfectly with creamy burrata and melt-in-your-mouth tomato and garlic confit. Top with flaky salt, cracked black pepper, and fennel pollen for a little something extra. Best eaten with a spoon!

Note: These measurements are loose, so use what you have and adjust as preferred. —Meryl Feinstein, Pasta Social Club

Test Kitchen Notes

For a great homemade gnocchi, Pasta Social Club's recipe is on their website here.

Pasta Social Club is a column by Meryl Feinstein, Food52's Resident Pasta Maker, community builder, and pastaia extraordinaire. Meryl will teach us about everything from semolina to spaghetti to sauce—and will show us how pasta is a great way to make great friends and have lots of fun. —The Editors

  • Prep time 10 minutes
  • Cook time 35 minutes
  • Serves 2
Ingredients
  • 1 pound sweet cherry tomatoes
  • 1 handful peeled garlic
  • 1 cup extra-virgin olive oil
  • 1 pound potato gnocchi (store-bought or homemade)
  • 1 piece burrata
  • 1 pinch flaky salt
In This Recipe
Directions
  1. For the tomato and garlic confit: Add sweet cherry tomatoes of choice and a very generous handful of peeled garlic cloves to a small, heavy-bottomed saucepan. Cover in olive oil until everything is submerged. Cook over the lowest possible heat until the tomatoes begin to burst and the garlic is soft and spreadable, about 20-40 minutes, depending on the strength of your burner. Watch it closely—you want to see a bubble or two in the oil, but if it begins to simmer, layer another pot or pan underneath to diffuse the heat. (Cooled confit can be stored, submerged in its oil, in an air-tight container in the refrigerator. Note that it is not seasoned so make sure to sprinkle with salt before eating!)
  2. For the gnocchi: Boil homemade or store-bought potato gnocchi in well-salted water until they float. Meanwhile, add a few glugs of the tomato confit oil to a large non-stick skillet and heat over medium-high. Transfer the gnocchi from the cooking water with a slotted spoon to the hot oil and arrange in a single layer. Cook undisturbed until golden and crisp, about 3 minutes, then flip and repeat. Transfer from the pan to a paper towel-lined plate and taste for seasoning—a sprinkle of salt on top while they're still warm may be necessary.
  3. For serving: Arrange gnocchi, burrata, and tomato and garlic confit on a serving plate. Top with a drizzle of confit oil or fresh olive oil, flaky salt (especially on those tomatoes!), cracked black pepper, and fennel pollen (optional). Enjoy immediately with a spoon!

See what other Food52ers are saying.

  • Catherine Bova
    Catherine Bova
  • kcminker
    kcminker
  • Meryl Feinstein, Pasta Social Club
    Meryl Feinstein, Pasta Social Club
  • Darian
    Darian
Meryl Feinstein is a chef and pastaia who left the corporate world for the food industry in 2018. After graduating from the Institute of Culinary Education, Meryl got her start at the renowned New York establishments Lilia and Misi, where she was part of the pasta production team. During that time, Meryl founded Pasta Social Club, a platform that brings people together over a shared love of food, learning, and making connections both on- and offline. She now lives in Austin, where she hosts virtual pasta-making workshops and develops recipes. Her dishes draw on her travels in Italy, ongoing research into the rich history of traditional pasta-making, and her Jewish heritage.

10 Reviews

Catherine B. September 12, 2020
This was so delicious. I added a little bit of red pepper flakes in the oil with the tomatoes and garlic and it gave it a nice little kick. I also used homemade gnocchi that I had in the freezer and just boiled them a little before really crisping in the oil. The flaky sea salt is a must, it really brings out the flavors. It was so fantastic, the husband said he would eat it 7 nights a week! :)
 
Darian September 12, 2020
This was a big hit! I used Rana gnocchi (refrigerated section) which are designed to be sauteed in butter (not boiled first) which I think results in a better texture. Previously when I've boiled-then-sauteed shelf stable brands, the result is kind of gummy. I thought the gnocchi were carb-y enough for the meal, but I found myself wishing I'd had some bread to sop up all of the delicious juices/oil in the bottom of the bowl. I have a lot of garlicky oil left over so I can't wait to find uses for it!
 
ashleykate314 September 10, 2020
This was such an incredible, flavorful, and simple dish. My partner and I completely demolished it. I can't wait to make it again. The only trouble I ran into was that on his electric stove it took about three times longer for the confit to cook and the garlic to get soft. But it was absolutely worth the wait!
 
ashleykate314 September 10, 2020
This was such an incredible, flavorful, and simple dish. My partner and I completely demolished it. I can't wait to make it again. The only trouble I ran into was that on his electric stove it took about three times longer for the confit to cook and the garlic to get soft. But it was absolutely worth the wait!
 
DVE September 1, 2020
Hi - I'm about to make the confit and I would like to include fresh herbs - should I add them in while cooking or later in the jar? Also, how long can this stay in the frig?
Thanks!
 
Author Comment
Meryl F. September 1, 2020
Hi there! If they're sturdy herbs like thyme, you can throw them in the pot while everything cooks. I'd probably avoid really tender herbs like basil and keep those for serving. And as long as everything is submerged in oil, this can last up to a couple of months in the fridge!
 
kcminker August 31, 2020
Very delicious! I had never heard of fennel pollen before. When this dish is garnished with the flaky salt, fennel pollen, and fresh pepper it is outstanding. All the flavors from the spices, tomatoes and burrata mix together in an unusually delicious way.
 
Author Comment
Meryl F. September 1, 2020
I'm so glad you got your hands on some fennel pollen--it's really a game-changer!!
 
Joe D. August 30, 2020
We loved this dish! The confit took longer than stated in the recipe and the garlic never got as brown and soft as I think it should have. But it was still delish! Only goof I made was not using a non-stick pan trying to save time on the crisping process but the gnocchi were fine in the end. This one earned a keeper status in our house. Easy. Tasty.
 
Author Comment
Meryl F. August 31, 2020
I'm so glad you enjoyed it! The confit can be finicky depending on the strength of the burner, so I appreciate the feedback and will update the cooking time. I've also tried to fry gnocchi without a non-stick and ended up with a crispy potato mash that was still pretty excellent! :)