Crispy baked gnocchi with tomatoes, basil, mozzarella & pine nuts from The Roasting Tin: Simple One Dish Dinners (page 132) by Rukmini Iyer

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Notes about this recipe

  • Leo on May 14, 2022

    I want to like this more than I do. Some of the gnocchi were hard rather than crisp. I will keep trying because this is such an easy meal. Did it with feta this time which was lovely.

  • Hansyhobs on January 17, 2022

    I've cooked this a dozen times and it will always be one of my favourites. I add the basil once plated. Perfection!

  • embk27 on January 08, 2021

    Great easy mid-week recipe. I would use just 30g of pine nuts next time. My gnocchi did crisp but really stuck to the bottom of the pan. Next time I’m going to try really oiling the pan or lining with grease proof paper.

  • roleigh on September 07, 2020

    I also added courgettes, which went beautifully with it. I only added the mozzarella in the last 5 mins along with the pine nuts, because I like it only just melted. Delicious and so simple!

  • alexthepink on May 08, 2019

    I added roast courgettes. The gnocchi didn't crisp, but this may be my terrible oven. It was still delicious though!

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