Tuesday, March 19, 2024

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Recipe for crispy baked gnocchi with tomatoes, basil, mozzarella and pine nuts by Rukmini Iyer | Pasta

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This baked, unashamedly carb-loaded model of an insalata caprese is likely one of the quickest and best dinners in my e-book. Crispy gnocchi is a revelation, like the most effective roast potatoes you’ve ever had, however sooner. Liz Taylor would have accepted. For optimum crunch, make this dish in a metallic roasting tin.

Serves 2 as a predominant, or 4 as a aspect or starter
gnocchi 500g
olive oil 2 tbsp
good vine tomatoes 300g, minimize into eights
mozzarella 125g, minimize into 1cm chunks
recent basil 1 massive bunch
pine nuts 40g
sea salt and freshly floor black pepper

Preheat your oven to 200C fan/gasoline mark 7. Place the gnocchi in a big bowl and canopy with boiling water. Depart to prepare dinner for two minutes, then drain nicely.

Tip the cooked gnocchi right into a roasting tin together with the olive oil, and blend nicely to evenly coat within the oil. Tuck within the tomatoes, mozzarella and half the basil, season with the ocean salt and black pepper, then switch to the oven and roast for 25 minutes.

5 minutes earlier than the gnocchi is prepared, scatter the pine nuts excessive to toast.

Tear over the remainder of the basil leaves and serve instantly.

From The Roasting Tin by Rukmini Iyer (Sq. Peg, ÂŁ20)

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