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Crispy baked gnocchi with tomatoes, basil, mozzarella and pine nuts
Fruit and vegetables
500g/1lb 2oz evenly-sized
floury potatoes
300g/10½oz heritage
tomatoes
, cut into eighths
1 large bunch fresh
basil
Tins, packets and jars
25g/1oz
polenta
, for dusting
Cooking ingredients
pinch
sea salt
flakes, crushed
2 tbsp
olive oil
40g/1½oz
pine nuts
sea salt and freshly ground
black pepper
Baking and patisserie
100g/3½oz plain flour, ‘00’ flour, or good
gluten-free flour
blend, plus extra for kneading
Dairy, eggs and chilled
½ free-range
egg
50g/1¾oz
Parmesan
125g/4½oz
mozzarella
, cut into 1cm/1/2in pieces
Back to recipe
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