Golden baked gnocchi layered with juicy heritage tomatoes, creamy mozzarella and fresh basil, then finished with toasted pine nuts for crunch. This dish brings together the cosy comfort of homemade gnocchi with classic Italian flavours — simple, vibrant, and perfect for a weeknight supper for two.
Prep: Less than 30 mins
Cook: 30 mins–1 hour
Serves: Serves 2
Dietary: Gluten-free, Pregnancy-friendly
By Rukmini IyerFrom Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.
This crispy baked gnocchi balances cheese and carbs with nutritious tomatoes, basil and pine nuts. While comforting and filling, the cheese and oil make it moderately rich, earning a Nutri-Score of C overall.
Equipment
Ingredients
For the gnocchi
- 25g polenta, for dusting
- 500g floury potatoes
- 100g flour (‘00’ or gluten-free blend), plus extra
- ½ free-range egg
- 50g Parmesan
- Pinch of crushed sea salt flakes
- 2 tbsp olive oil
For the bake
- 300g heritage tomatoes, cut into eighths
- 125g fresh mozzarella, cut into 1cm pieces
- 1 large bunch fresh basil
- 40g pine nuts
- Salt and freshly ground black pepper
Customise
- Swap mozzarella for burrata if you prefer extra creaminess.
- Use spinach instead of basil for a leafy twist.
- Add roasted red peppers for a smoky flavour boost.
Method
Make the gnocchi
- Line baking trays with polenta. Boil the potatoes in their skins for 15–20 minutes until soft. Drain and peel while warm.
- Mash or rice the potatoes, spread on a floured surface. Add egg and Parmesan to the centre, draw in with a fork while adding flour as needed.
- Knead into a smooth dough. Roll into ropes, cut into 2.5cm pieces, and transfer to trays.
- Cook gnocchi in batches in salted boiling water, removing once they float. Toss in olive oil and transfer to a roasting tin.
Prepare the bake
- Preheat oven to 220C/200C Fan/Gas 7. Scatter in the tomatoes, mozzarella and half the basil with the gnocchi. Season with salt and pepper.
- Bake for 25 minutes until golden and bubbling.
- With 5 minutes left, sprinkle the pine nuts over the bake to toast.
Finish and serve
- Once baked, tear over the remaining basil leaves. Serve immediately while bubbling hot.
Suggested Wine Pairing
- Majestic: A Mano Primitivo – Bold red fruit flavours make a perfect match for tomato and basil richness.
- Tesco Finest Pinot Grigio – Crisp and lightly floral, balancing mozzarella creaminess.
- Sainsbury’s Taste the Difference Montepulciano – Earthy and savoury, pairing well with roasted gnocchi’s depth.
What can you serve with this
- Garlic bread – Crunchy, buttery and ready to soak up the tomato sauce.
- Green salad – Fresh and light, balances the richness.
- Roasted aubergine – Adds smoky depth alongside the basil and mozzarella.
FAQs for Crispy Baked Gnocchi with Tomatoes, Basil, Mozzarella and Pine Nuts
- Can I use shop-bought gnocchi?
Yes, substitute 500g pre-made gnocchi for homemade. - Can I make this dish ahead?
It’s best baked fresh, but you can prepare gnocchi and bake later. - What can I use instead of pine nuts?
Almonds or walnuts make great substitutes. - Can I make this vegetarian?
It already is! Just ensure Parmesan or its alternative is vegetarian friendly. - What tomatoes work best?
Heritage or vine-ripened give the richest flavour.
Nutri-score Health Check
This recipe scores a C. It pairs vegetables, nuts and fibre-rich potatoes with cheese and oil, meaning it’s balanced but not light.
Positive Factors
- Tomatoes supply antioxidants and vitamin C.
- Basil adds freshness and phytonutrients.
- Pine nuts provide healthy fats and protein.
Negative Factors
- Mozzarella adds saturated fat.
- Olive oil and cheese raise calorie content overall.
This Nutri-Score guide is calculated automatically from the ingredients given.