This baked, unashamedly carb-loaded model of an insalata caprese is without doubt one of the quickest and best dinners in my ebook. Crispy gnocchi is a revelation, like one of the best roast potatoes you’ve ever had, however sooner. Liz Taylor would have accredited. For optimum crunch, make this dish in a metallic roasting tin.
Serves 2 as a fundamental, or 4 as a aspect or starter
gnocchi 500g
olive oil 2 tbsp
good vine tomatoes 300g, lower into eights
mozzarella 125g, lower into 1cm chunks
contemporary 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. Go away to prepare dinner for two minutes, then drain effectively.
Tip the cooked gnocchi right into a roasting tin together with the olive oil, and blend effectively 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, £20)
