One-tin baked gnocchi is something of a signature dish for me , and this version with a creamy tomato and basil sauce is a real ribsticker of a dish – perfect cold-weather comfort food. (If you are cooking for one or two, I’d encourage you to make the full recipe, because the leftovers are fantastic the next day.) And, for a fun baked pasta dish, my recipe for eggs florentine, in which, rather than baking the eggs in a spinach-enriched bechamel, I add cooked pasta for a balanced meal, and double cream for ease and speed. They are lovely when made in individual dishes.
