Recipe for crispy baked gnocchi with tomatoes, basil, mozzarella and pine nuts by Rukmini Iyer

An impressive traybake with simple flavours to relish

This baked, unashamedly carb-loaded version of an insalata caprese is one of the quickest and easiest dinners in my book. Crispy gnocchi is a revelation, like the best roast potatoes you’ve ever had, but faster. Liz Taylor would have approved. For maximum crunch, make this dish in a metal roasting tin.

Serves 2 as a main, or 4 as a side or starter gnocchi 500g olive oil 2 tbsp good vine tomatoes 300g, cut into eights mozzarella 125g, cut into 1cm chunks fresh basil 1 large bunch pine nuts 40g sea salt and freshly ground black pepper

Preheat your oven to 200C fan/gas mark 7. Place the gnocchi in a large bowl and cover with boiling water. Leave to cook for 2 minutes, then drain well.

Tip the cooked gnocchi into a roasting tin along with the olive oil, and mix well to evenly coat in the oil. Tuck in the tomatoes, mozzarella and half the basil, season with the sea salt and black pepper, then transfer to the oven and roast for 25 minutes.

Five minutes before the gnocchi is ready, scatter the pine nuts over the top to toast.

Tear over the rest of the basil leaves and serve immediately.

From The Roasting Tin by Rukmini Iyer (Square Peg, £20)