Easy Skillet Gnocchi

1. Get the pan hot. Set a 12-inch skillet over medium-high heat. Add olive oil and butter (if using). When the oil shimmers (or the butter foams), you are ready.
2. Crisp the gnocchi. Add gnocchi in a single layer. Let it sit for 2 to 3 minutes without stirring, then flip or stir once and continue cooking 5 to 7 minutes until most pieces have golden, crisp edges. Do not crowd the pan. If your skillet is smaller, crisp in batches for the best browning. If the pan looks dry, add a drizzle more oil.
3. Burst the tomatoes. Add cherry tomatoes, garlic, salt, pepper, and red pepper flakes. Cook 6 to 8 minutes, stirring occasionally, until tomatoes blister and start collapsing. Smash a few with your spoon to help the sauce form.
4. Make it saucy. Add water or broth and stir, scraping up any browned bits. Simmer 1 to 2 minutes until the sauce turns glossy and lightly coats the gnocchi.
5. Finish like you mean it. Turn off the heat. Stir in Parmesan, basil, and lemon zest (if using). Taste and adjust with more salt, pepper, or Parmesan.
6. Serve. Bowl it up and top with extra Parmesan and basil. Eat immediately while the edges are still crisp.

Quick variations (same method):

• Creamy tomato: After adding broth, stir in 1/4 cup heavy cream and simmer 1 minute.
• Pesto gnocchi: Skip tomatoes. After crisping gnocchi, add 2 cups spinach, wilt it, then stir in 1/2 cup pesto with a splash of water.
• Sausage and peppers: Brown sliced sausage first, remove, cook gnocchi, then add sliced bell peppers with garlic and return sausage at the end.

Pan note: Stainless steel gives you deeper browning, but it needs a good preheat and enough oil. Nonstick is easier and still gets crisp edges, just a little lighter in color.