Crispy baked gnocchi with tomatoes, basil, mozzarella and pine nuts

1. 1

   If making the gnocchi, dust a couple of baking trays generously with polenta. Boil the potatoes in their skins for 15-20 minutes, until very soft inside. This may take a little more or less time depending on the size of the potatoes - start checking at 13 minutes.

2. 2

   Drain well, and when cool enough to handle, peel the potatoes. Mash them well, or put them through a potato ricer, then spread into a circle on a clean floured surface.

3. 3

   Make a well in the middle of the potato, then crack in the egg and add the Parmesan. Use a fork to bring the dough and the Parmesan together, sprinkling on the flour as you go.

4. 4

   Once you have a sticky dough, use floured hands, and knead until you have a smooth, elastic dough.

5. 5

   Cut sections off the dough and use your hands to roll them into long ropes, about 1½cm/3/4in in diameter. On a floured surface, use a dough cutter or blunt knife to section the dough into 2½cm/1in pieces. Transfer these into the polenta-lined trays and continue until you’ve used up all the dough.

6. 6

   Bring a large pan of salted water to the boil. Cook the gnocchi in batches, using a slotted spoon to remove them from the hot water as soon as they rise to the surface.

7. 7

   Tip the cooked gnocchi into a roasting tin large enough to hold it all snugly in a single layer and dress with a tiny bit of olive oil so it doesn’t stick and keep to one side.

8. 8

   To make the bake, preheat the oven to 220C/200C Fan/Gas 7.

9. 9

   Tuck the tomatoes, mozzarella and half the basil into the gnocchi and season with salt and pepper. Transfer to the oven for 25 minutes.

10. 10

    When the gnocchi has 5 minutes of cooking time remaining, scatter the pine nuts over the top to toast.

11. 11

    Once cooked, tear over the rest of the basil leaves and serve immediately.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.