One-tin baked gnocchi is one thing of a signature dish for me , and this model with a creamy tomato and basil sauce is an actual ribsticker of a dish – excellent cold-weather consolation meals. (In case you are cooking for one or two, I’d encourage you to make the total recipe, as a result of the leftovers are improbable the following day.) And, for a enjoyable baked pasta dish, my recipe for eggs florentine, wherein, fairly than baking the eggs in a spinach-enriched bechamel, I add cooked pasta for a balanced meal, and double cream for ease and velocity. They’re pretty when made in particular person dishes.
Baked inexperienced eggs and pasta (pictured high)
I like eggs florentine however, for a principal meal, you want pasta, so I stir cooked fusilli, conchiglie and even spaghetti by means of the sauce, then break the eggs into small indentations made in every particular person oven dish. I exploit double cream fairly than making a bechamel for ease and velocity.
Prep 10 min
Cook dinner 40 min
400g conchiglie, fusilli or spaghetti
300g spinach, roughly chopped
300ml double cream
¼ tsp freshly floor nutmeg
Juice of 1 lemon
Sea salt and black pepper
4 medium eggs (at room temperature)
Cook dinner the pasta in a big pan of boiling salted water based on the packet directions, till just below al dente. Add the chopped spinach,prepare dinner for an extra minute, till it’s wilted, then drain nicely and return to the pan.
Warmth the oven to 190C (170C fan)/375F/gasoline 5. Stir the cream, nutmeg and lemon juice by means of the cooked pasta combine, then season to style.
Divide the pasta between 4 ovenproof dishes (or one massive roasting tin) and make 4 indentations within the pasta. Break an egg into every, season with salt, then switch to the oven and bake for 23-25 minutes, till the highest of the pasta is crisp and the eggs are simply cooked by means of – the yolks shall be jammy, fairly than liquid. Depart to face for 5 minutes, then serve sizzling.
Creamy baked gnocchi with tomatoes, mozzarella and basil
Prep 10 min
Cook dinner 35 min
1kg gnocchi (chilled or vacuum-packed)
2 x 400g tins tomatoes
300ml creme fraiche or soured cream
1 tsp sea salt flakes
Freshly floor black pepper
1 tbsp olive oil
125g mozzarella, torn
90g basil pesto (ie, ½ jar)
Warmth the oven to 200C (180C fan)/390F/gasoline 6. Put the gnocchi in a big bowl, cowl with boiling water, depart to blanch for 2 minutes, then drain nicely.
Tip the gnocchi, tomatoes, creme fraiche, salt, grind of black pepper and the olive oil into a big roasting tin, and blend nicely to mix. Scatter over the torn mozzarella, dot with the pesto, grind over extra black pepper, then bake for 35 minutes.
Take away and depart the gnocchi to take a seat for 5 minutes, earlier than serving sizzling.
Rukmini Iyer is writer of the Roasting Tin collection. Her newest e book is India Categorical: Recent and Scrumptious Recipes for Each Day, revealed by Sq. Peg at £22. To order a duplicate for £19.14, go to guardianbookshop.com