Can you have too many recipes for crisp gnocchi? I think not, especially given what a cinch it is. This is an amalgamation of two favourite dishes from my Roasting Tin books, and it’s a total winner on a cold night. Don’t bother with upmarket mozzarella in water for this dish – you want the firm, melty cooking stuff that browns beautifully on top.
Crisp baked gnocchi with roast cherry tomatoes, peppers and mozzarella
I used an entire 400g packet of mozzarella for two adults and a small child, and was delighted with the results, but you could use less and stash the rest to meet your future mozzarella needs.
Prep 15 min
Cook 30 min
Serves 2 generously
500g vacuum-packed gnocchi
250g cherry tomatoes, halved
2-3 red or yellow peppers, pith and seeds removed, flesh roughly chopped
2 tbsp olive oil
2 fat garlic cloves, peeled and finely grated
1 tsp chilli flakes
1 tsp fennel seeds
1 tsp sea salt flakes
250g-400g firm mozzarella (look for “mozzarella cucina” on the label), sliced
Heat the oven to 200C (180C fan)/390F/gas 6. Put the gnocchi in a large bowl, cover with boiling water, leave it to blanch for two minutes, then drain well.
Tip the drained gnocchi into a large roasting tin, add the cherry tomatoes, peppers, oil, garlic, chilli flakes, fennel seeds and salt, and mix well to coat. Top evenly with the sliced mozzarella, then transfer to the oven and roast for 30 minutes ,until the cheese is crisp, golden brown and bubbling. Serve hot.
