One-tin baked gnocchi is one thing of a signature dish for me , and this model with a creamy tomato and basil sauce is an actual ribsticker of a dish – good cold-weather consolation meals. (In case you are cooking for one or two, I’d encourage you to make the complete recipe, as a result of the leftovers are unbelievable the following day.) And, for a enjoyable baked pasta dish, my recipe for eggs florentine, wherein, fairly than baking the eggs in a spinach-enriched bechamel, I add cooked pasta for a balanced meal, and double cream for ease and velocity. They’re pretty when made in particular person dishes.
Baked inexperienced eggs and pasta (pictured high)
I really like eggs florentine however, for a fundamental meal, you want pasta, so I stir cooked fusilli, conchiglie and even spaghetti by the sauce, then break the eggs into small indentations made in every particular person oven dish. I exploit double cream fairly than making a bechamel for ease and velocity.
Prep 10 min
Cook dinner 40 min
Serves 4
400g conchiglie, fusilli or spaghetti
300g spinach, roughly chopped
300ml double cream
¼ tsp freshly floor nutmeg
Juice of 1 lemon
Sea salt and black pepper
4 medium eggs (at room temperature)
Cook dinner the pasta in a big pan of boiling salted water in response to the packet directions, till slightly below al dente. Add the chopped spinach,prepare dinner for an additional minute, till it’s wilted, then drain nicely and return to the pan.
Warmth the oven to 190C (170C fan)/375F/gasoline 5. Stir the cream, nutmeg and lemon juice by the cooked pasta combine, then season to style.
Divide the pasta between 4 ovenproof dishes (or one massive roasting tin) and make 4 indentations within the pasta. Break an egg into every, season with salt, then switch to the oven and bake for 23-25 minutes, till the highest of the pasta is crisp and the eggs are simply cooked by – the yolks can be jammy, fairly than liquid. Depart to face for 5 minutes, then serve sizzling.
Creamy baked gnocchi with tomatoes, mozzarella and basil
Prep 10 min
Cook dinner 35 min
Serves 4
1kg gnocchi (chilled or vacuum-packed)
2 x 400g tins tomatoes
300ml creme fraiche or soured cream
1 tsp sea salt flakes
Freshly floor black pepper
1 tbsp olive oil
125g mozzarella, torn
90g basil pesto (ie, ½ jar)
Warmth the oven to 200C (180C fan)/390F/gasoline 6. Put the gnocchi in a big bowl, cowl with boiling water, go away to blanch for 2 minutes, then drain nicely.
Tip the gnocchi, tomatoes, creme fraiche, salt, an excellent grind of black pepper and the olive oil into a big roasting tin, and blend nicely to mix. Scatter over the torn mozzarella, dot with the pesto, grind over extra black pepper, then bake for 35 minutes.
Take away and go away the gnocchi to take a seat for 5 minutes, earlier than serving sizzling.
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Rukmini Iyer is writer of the Roasting Tin sequence. Her newest ebook is India Specific: Contemporary and Scrumptious Recipes for Each Day, printed by Sq. Peg at £22. To order a duplicate for £19.14, go to guardianbookshop.com
