Crispy baked gnocchi

Lazy summer evenings need a dinner that goes with the vibe. It’s got to be delicious, it’s got to have fresh flavours, and it’s got to be simple enough that it doesn’t require hours in the kitchen. Enter this beautiful crispy baked gnocchi with all its tomatoes, basil and mozzarella.

Crispy gnocchi not computing in your head? Well, give it a moment. Think along the lines of pasta bake, where the top layer gets a nice crisp in the oven, but with the added bonus that centre is full of soft little gnocchi potato pillows.

crispy baked gnocchi

The flavours here also just scream summer. There’s the bright red of the tomatoes – and the flavour of those in their peak season will be amazing – the vibrant basil adding both flavour and an irresistible aroma, and that cheesy goodness of mozzarella and its long melty strings as you lift a forkful.

Best enjoyed with company and a glass of something, crispy gnocchi is a great dish to bring out to the garden table and just let people dig in. Have a salad on the side, or simply some really fresh bread to mop up the leftovers, the choice is yours.

crispy baked gnocchi

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crispy baked gnocchi

Crispy baked gnocchi with tomatoes and basil


  • Author: Craig
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2
  • Category: Dinner

Description

This is a great recipe for summer evenings when you’ve been out all day and need something that’s simple to make but also delicious. It’s also handy to have an option for those lazy summer dinners eaten out in the garden. Serves 2.


Ingredients

  • 500g gnocchi
  • 140g mozzarella
  • 300g vine tomatoes
  • 1 big bunch of basil
  • 40g pine nuts
  • 2 tbsp olive or rapeseed oil
  • Salt and pepper

Instructions

Heat the oven to 200C.

Put your gnocchi into a bowl of boiling water with a generous pinch of salt, let it cook for just under 2 minutes.

Once the gnocchi is cooked, drain well and put into an oven-proof roasting dish along with the rapeseed oil, mix to ensure the gnocchi is coated.

Chop the tomatoes into 8 pieces and wedge them throughout the gnocchi. Tear up the mozzarella and put about three-quarters of it and three-quarters of the basil, spread throughout the gnocchi. Season with salt and pepper and then bake in the oven for 25 minutes.

Once the time is up, take it out of the oven and scatter over the pine nuts and the remaining mozzarella. Bake for five more minutes.

Scatter the remaining basil over the top and serve.

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