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