Crispy Baked Gnocchi With Tomatoes, Basil And Mozzarella
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A quick and easy weeknight meal need not be boring. With some strategic pantry stocking and the new collection of recipes from recipe developer Rukmini Iyer, you can revitalize your repertoire in style. This crispy baked gnocchi is a simple way to breathe new life into ready-made or frozen homemade gnocchi.
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.
Crispy Baked Gnocchi With Tomatoes, Basil And Mozzarella
This crispy baked gnocchi with tomatoes, basil and mozzarella is a simple way to breathe new life into ready-made or frozen homemade gnocchi.
Prep Time
10
minutes
Cook Time
30
minutes
Servings
2
as a main
Ingredients
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 3/4 pound vine-ripened tomatoes
- 5 ounces fresh mozzarella
- Leaves of 1 large bunch of fresh basil
- sea salt and freshly ground black pepper
- 1/3 cup pine nuts
Directions
- Preheat your oven to 425°F [220°C].
- Place the gnocchi in a large bowl and cover with boiling water. Leave to cook for 2 minutes, then drain well.
- Add the cooked gnocchi to a roasting pan or large baking dish along with the olive oil and mix well to evenly coat. Tuck in the tomatoes, mozzarella, and half of the basil. Season with sea salt and freshly ground black pepper, then transfer to the oven and bake for 20 minutes.
- Scatter the pine nuts over the gnocchi and bake for a further 5 minutes.
- Tear the rest of the basil leaves, scatter them over the gnocchi, and serve immediately.