If you’re looking for a hearty and comforting meal that’s full of flavor, this Chorizo and Mozzarella Gnocchi Bake is a total winner! It’s got a rich combination of chorizo, mozzarella, and fresh gnocchi, with a nice burst of basil and spinach. Trust me, when I say it’s delicious, you’ll be going for seconds (and maybe thirds!). Plus, it’s surprisingly simple to make, and it’s sure to become a family favorite. Let’s dive into this amazing recipe!
Method
Sauté the Onion and Garlic
Start by heating a frying pan over medium heat. Add a little oil and toss in the chopped onion and minced garlic. Let them sauté for about 5 minutes, or until they become soft and translucent. This step helps to release the natural sweetness from the onion and the aromatic flavors from the garlic, laying a flavorful base for the dish.
Cook the Chorizo
Once the onion and garlic have softened, add the chopped reduced-fat chorizo to the pan. Cook the chorizo for another 5 minutes, stirring occasionally. The chorizo will begin to release its rich, smoky oils, which will flavor the entire dish. Ensure that the chorizo is nicely browned and cooked through, but avoid overcooking it to keep its texture intact.
Simmer the Tomatoes
Next, pour in the two tins of tomatoes into the pan with the chorizo mixture. Stir in the caster sugar, salt, and pepper. Bring the mixture to a gentle simmer, allowing the tomatoes to cook down and develop their flavor. Let it simmer for about 10 minutes, stirring occasionally to prevent sticking and ensure everything is well combined. The sugar helps balance the acidity of the tomatoes, making the sauce rich and slightly sweet.
Add the Gnocchi
Once the tomato mixture has simmered, add the fresh gnocchi directly into the pan. Stir it in, ensuring all the gnocchi is well coated with the tomato sauce. Let the gnocchi cook in the sauce for about 8 minutes, simmering gently. As the gnocchi cooks, it will absorb the flavors of the sauce, becoming soft and tender while soaking in all the delicious juices.
Mix in the Spinach and Basil
After the gnocchi is cooked, add the large handful of spinach to the pan. Stir the spinach into the mixture until it wilts down. Then, add in the torn fresh basil, mixing it well. The basil adds a fragrant and fresh flavor to the dish, while the spinach contributes a light, healthy green note that pairs beautifully with the richness of the chorizo and cheese.
Assemble in an Ovenproof Dish
Once everything is mixed and the spinach has wilted, pour the entire mixture into an ovenproof dish. Make sure to spread everything evenly so that the cheese will melt uniformly later. Reserve a portion of the mozzarella for topping, as it will create a golden, melty crust when grilled.
Top with Mozzarella and Grill
Sprinkle the remaining grated mozzarella over the top of the gnocchi mixture. If you like a bit of heat, you can add a sprinkle of chili flakes for an extra kick. Place the dish under the grill (broiler) for about 5 minutes, or until the cheese is golden, bubbly, and slightly crispy on top. Keep a close eye on it to avoid overbaking, as the mozzarella can melt quickly and burn if left for too long.
Necessary Tools
- Frying pan
- Ovenproof dish
- Wooden spoon or spatula
- Knife and chopping board
- Grater for mozzarella
- Tin opener for tomatoes
Chorizo and Mozzarella Gnocchi Bake
Cuisine: ItalianDifficulty: Easy3
servings15
minutes25
minutes40
minutesIngredients
1 onion, chopped
2 cloves of garlic, minced
120g reduced fat chorizo, chopped
2 x 400g tins of tomatoes
1 tsp caster sugar
Salt and pepper, to taste
500g fresh gnocchi
Fresh basil, torn
A large handful of spinach
125g reduced fat mozzarella, grated
Directions
- Fry the onion and garlic in a frying pan over medium heat until softened, around 5 minutes.
- Add the chopped chorizo to the pan and cook for a few more minutes until it releases its oils.
- Pour in the tinned tomatoes, caster sugar, and season with salt and pepper. Let it simmer for about 10 minutes, stirring occasionally.
- Stir in the fresh gnocchi and let it simmer for another 8 minutes, until the gnocchi is cooked through.
- Add the spinach and torn basil, then mix in most of the mozzarella. Stir everything together before pouring the mix into an ovenproof dish.
- Top with the remaining mozzarella and a sprinkle of chili flakes for an extra kick (if desired). Grill for 5 minutes until the cheese is melted and golden brown.
Notes
- Be careful when grilling the dish as mozzarella can melt quickly and burn. Keep an eye on it so it doesn’t go from golden brown to overdone.
- If you’re using fresh gnocchi, be sure to simmer it long enough in the sauce before baking, as this will ensure it cooks fully and absorbs all the flavors.
Serving Suggestions
This dish is already a complete meal, but if you’re looking to serve it with something, I recommend a side of garlic bread or a light salad to balance out the rich flavors. The fresh basil and mozzarella make it feel like a fancy dish, but it’s so easy to whip up!
Fun Fact
Did you know that chorizo, which is a popular Spanish sausage, gets its red color from paprika? It’s a key ingredient in so many dishes, adding not just color but an amazing smoky flavor that works perfectly in this gnocchi bake.
Conclusion
This Chorizo and Mozzarella Gnocchi Bake is a deliciously cheesy, satisfying meal that combines smoky chorizo, creamy mozzarella, and soft gnocchi in a way that will make your taste buds dance. It’s a quick and easy dish that brings loads of flavor without any hassle. Whether you’re serving it for a weeknight dinner or as a weekend treat, this bake is sure to be a hit. I can’t wait for you to try it!
