This baked, unashamedly carb-loaded version of an insalata caprese is one of the quickest and easiest dinners in my 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.
Serves 2 as a main, or 4 as a side or starter
gnocchi 500g
olive oil 2 tbsp
good vine tomatoes 300g, cut into eights
mozzarella 125g, cut into 1cm chunks
fresh basil 1 large bunch
pine nuts 40g
sea salt and freshly ground black pepper
Preheat your oven to 200C fan/gas mark 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.
From The Roasting Tin by Rukmini Iyer (Square Peg, £20)
