Directions

Preheat Oven

1. Before turning on oven, set rack ~6 inches from the  upper heat source.
2. Set oven to broil.

Cook Gnocchi

1. In a large (12-inch) ovenproof skillet over medium heat on the stove, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon)
2. Add half the gnocchi to the pan, breaking up any that are stuck together.
3. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes.
4. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.

5. NOTE: You can also toast gnocchi in the oven instead of in pan before cooking tomatoes. Just line a large rimmed baking sheet with parchment paper, spread gnocchi out in a single layer, and toast in 350° oven for 10 minutes. (Once you’re done toasting, turn oven up to broil.)

Cook Tomatoes

1. Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes.
2. Add the garlic and 1 tablespoon of Masi Masa Tikka Masala Spice Blend, reducing the heat slightly if necessary to avoid scorching.
3. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.

Assemble & Broil in Oven

1. Add the seared gnocchi and 1/4 cup cilantro or parsley (if using) to the tomatoes in the pan, stir to coat, then shake into an even layer.

2. Top with the mozzarella.
3. Broil until the cheese is melted and browned in spots, 2 to 4 minutes.
4. Top with more cilantro or parsley and serve with a green salad.