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Dinner with Rukmini
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Crispy Baked Gnocchi With Tomatoes, Basil, Mozzarella and Pine Nuts
Introduction from Rukmini Iyer
This baked, unashamedly carb-loaded version of an insalata caprese is one of the quickest and easiest dinners in this book. Crispy gnocchi is a revelation – like the best roast potatoes you’ve ever had, but faster. Liz Taylor would have approved. For maximum crunch, make this dish in a metal roasting tin.
Ingredients
Method
Preheat your oven to 200° C fan/220° C/ gas 7.
Place the gnocchi in a large bowl and cover with boiling water. Leave to cook for 2 minutes, then drain well.
Tip the cooked gnocchi into a roasting tin along with the olive oil, and mix well to evenly coat in the oil. Tuck in the tomatoes, mozzarella and half the basil, season with the sea salt and black pepper, then transfer to the oven and roast for 25 minutes.
Five minutes before the gnocchi is ready, scatter the pine nuts over the top to toast.
Tear over the rest of the basil leaves, and serve immediately.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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