Grilled Gnocchi with Burst Cherry Tomatoes

Pillowy gnocchi and sweet cherry tomatoes cook together in one grill-safe pan over indirect heat until the tomatoes burst into a jammy sauce and the mozzarella goes golden and bubbly. The closed grill lid works just like an oven — with a subtle smokiness thrown in for free.

Ingredients

• cherry tomatoes – about 3 cups
• garlic cloves, thinly sliced – 4 cloves
• olive oil – 3 tablespoons
• kosher salt – 1 teaspoon
• black pepper, freshly ground – ½ teaspoon
• red pepper flakes (optional) – ¼ teaspoon
• shelf-stable or refrigerated potato gnocchi (not fresh ultra-soft gnocchi) – 1 lb
• fresh mozzarella, torn into rough chunks – 8 oz

• fresh basil leaves – a generous handful
• flaky salt, for finishing – a pinch
• good olive oil, for drizzling – 1 tablespoon

Instructions

1. Set your grill up for indirect heat and preheat to 425°F / 220°C with the lid closed. For a gas grill, turn all burners to high, close the lid, let it come to temperature, then turn off the center burner(s) and leave the outer burners on medium-high. For a charcoal grill, bank the coals to both sides with a clear zone in the middle. You want it fully preheated before anything goes in — this blast of indirect heat is what makes the tomatoes burst quickly and the gnocchi cook through without going mushy.
2. In a large cast iron skillet or a heavy-duty disposable aluminum roasting pan (about 9x13-inch), combine the cherry tomatoes, sliced garlic, olive oil, kosher salt, black pepper, and red pepper flakes if using. Toss everything together so the tomatoes are coated. Do not use glass or ceramic — they can crack on the grill.
3. Scatter the gnocchi right over the tomatoes — no pre-boiling needed. Toss gently so the gnocchi are nestled in among the tomatoes rather than sitting on top in a single separate layer. Some overlap is fine.
4. Place the dish over the indirect heat zone (not directly over a burner or coals) and close the grill lid. Cook for 20–25 minutes — grill temperatures can fluctuate more than an oven, so check at 20 minutes. The tomatoes should be starting to burst and collapse, with juices pooling in the bottom of the dish. Work quickly when you open the lid: give everything a quick stir to coat the gnocchi in those released juices, then close the lid again immediately.
5. Tuck the torn mozzarella chunks across the top. Close the grill lid and cook for another 4–6 minutes, checking every 2 minutes, until the cheese is melted, a little golden in spots, and starting to bubble at the edges. On a grill, this can happen faster than in an oven and the cheese can scorch quickly — stay close.
6. Using heavy-duty grill gloves, carefully remove the dish from the grill and set it on a heat-safe surface. Let it sit for just 2 minutes. Then scatter the fresh basil over the top, add a pinch of flaky salt, and finish with a small drizzle of good olive oil. Serve straight from the dish.