This is one of my favourite one-tray dishes and I use it in heavy rotation, with many variations. It’s got a bit of everything going on, from crunchy roast gnocchi to bursting sweet tomatoes, soft creamy mozzarella and the sweet kiss of aniseed from the basil.
I first heard about roasting gnocchi from Nigella Lawson in the 1990s, when she tumbled gnocchi on a pan to make mini roast potatoes. I was never really a fan of them when they were boiled, the texture just doesn’t appeal to me, or my children. This roast version, however, is ideal. The outside becomes crunchy and crisp while the inside remains light and pleasingly chewy. The tomatoes share their sweet jamminess on the edges of the gnocchi as they roast. This is really lovely eaten straight from the oven, with the mozzarella beginning to melt, or served warm, almost like a salad, on a large platter.
I buy the Italian Rummo brand of gnocchi that can be found in most supermarkets. Its distinctive cream packaging with red lettering is such a classic. You can also use fresh gnocchi from the fridge. Most larger retailers now have their own-brand gnocchi nestled in next to the other fresh pasta. There’s no need to boil them first as they can be added straight to the roasting pan.
Sausages
I used Cumberland sausages from O’Flynn’s Gourmet Sausages here in Cork. They’re great quality, with just the right seasoning of herbs and black pepper. Their sweet Italian sausage is ideal for this too. Look out for something with fennel, plenty of herbs and seasoning to bring maximum flavour to this simple dish.
First Look: Multimillion-euro pub, restaurant and wine bar on Dublin’s Dawson Street
John Wilson: My Christmas dinner picks from the Tesco Finest wine range
First Look: Library St, chef Kevin Burke’s addition to Dublin’s buzzing restaurant scene
Roast camel hump and calf brains in jelly: Gastronomic cooking, 1960s-style
I have also used lamb sausages for this, and have made little lamb meatballs, before adding red onion wedges in with the tomatoes and olives, scattering with feta and a blanket of chopped fresh dill before serving. It’s a really delicious Greek-style version of this recipe.
I love to use the mini balls of mozzarella for this as it looks so nice and the mozzarella stays intact. You can, however, tear a larger ball over the entire dish. Just make sure to drain it well and pat it dry first.
As part of Irish Times Food Month, I'm cooking the dish from my column each Monday evening live on my Instagram (@lilly_higgins_) at 6.30pm. It has been great being able to show how quick and fuss-free these recipes are. I'm looking forward to cooking this on Monday evening and hope it will feature on your menu this week too.
Recipe: One-pan sausage gnocchi
