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Chorizo And Mozzarella Gnocchi Bake

5 from 47 votes (Click on the stars to vote!)

Chorizo and Mozzarella Gnocchi Bake is a hearty and comforting dish that combines the flavors of mildly spicy chorizo, creamy mozzarella, and soft potato gnocchi, in a rich tomato-based sauce and baked to perfection. This recipe is fuss-free and comes together in no time.

Why You Will Love This Chorizo And Mozzarella Gnocchi Bake

The combination of spicy chorizo and creamy mozzarella creates a delicious and flavorful balance that is both satisfying and comforting.

The soft and pillowy potato gnocchi adds a comforting texture to the dish, making it the perfect comfort food.

This is easy to make and can be prepared in just a few simple steps, making it perfect for busy weeknights or lazy weekends.

Make it your own: Make it spicier with Cayenne pepper, and add or reduce the amount of cheese to suit your preference.

It is important to not overcook Gnocchi, as it can get chewy and stick to the roof of your mouth, which can be unpleasant. Read on how to avoid this problem.

INGREDIENT LIST

Olive Oil

Garlic

Onions

Diced Canned Tomatoes

Gnocchi

Mozzarella Balls

Chorizo Sausages

Salt & Pepper

Paprika

Italian Herbs

Fresh Basil Leaves for Garnish

Step-By-Step Process To Make Chorizo And Mozzarella Gnocchi Bake

  1. In a deep saucepan, heat olive oil, and fry the chopped onions and garlic till soft.
  2. Add diced chorizos and fry them for about 5 minutes.

3. Add canned tomatoes and tomato paste.

4. Add salt, pepper, paprika, sugar, and dried herbs.

5. Once the tomatoes are cooked, add the gnocchi.

6. Add water, stir well, and simmer for about 1-2 minutes. Do not overcook the gnocchi.

Top with mozzarella chunks or shredded mozzarella, and basil leaves, and bake for about 20 minutes at 350 F or 180 C.

Some Useful Tips

It is important to cook the gnocchi until they are tender but not overcooked, as overcooking can cause them to become mushy and lose their shape.

You can substitute mozzarella balls with shredded mozzarella.

If you prefer, use fresh diced tomatoes, or passata instead of canned tomatoes. Just make sure, they are cooked very well. You can tell they are cooked well, once the oil separates from the sauce.

I have used a mixture of oregano, basil, thyme, and rosemary. Use what herbs you have on hand.

Paprika is mild. You can also substitute with Cayenne Pepper for more heat, or skip the chili powder altogether.

Frequently Asked Questions About Chorizo And Mozzarella Gnocchi Bake

What can I serve this with?

This bake is perfect to eat by itself. However, a side of fresh salad or garlic bread would be a good accompaniment.

Is Gnocchi gluten-free?

Regular gnocchi is made with potatoes, eggs, and wheat flour. However gluten-free gnocchi is available in some specialty stores.

Dairy Free

This chorizo bake can be made dairy-free using plant-based mozzarella.

How long can I store this?

In The Fridge: For 3-4 days
In The Freezer: For up to 2 months.

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Chorizo And Mozzarella Gnocchi Bake

Chorizo And Mozzarella Gnocchi Bake

Smokey Chorizos In Tomato Based Creamy Sauce With Gnocchi and Mozzarella Baked
5 from 47 votes (Click on the stars to vote!)
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: Chorizo And Mozzarella Gnocchi Bake, One Pot
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 4
Calories: 603kcal

Ingredients
  

  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Garlic
  • 1 Cup Onions chopped
  • 4 Chorizo Sausages
  • 1 lb Tomato Can (400 g)
  • 1 Tablespoon Tomato Paste
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Sugar or Sweetener
  • 1 teaspoon paprika
  • 1 teaspoon Italian herbs
  • 1 lb Gnocchi (400 g)
  • 1/2 lb Mozzarella (200 g)
  • 1/2 Cup Fresh Basil

Instructions

  • In a deep saucepan, heat olive oil, and fry the chopped onions and garlic till soft.
  • Add diced chorizos and fry them for about 5 minutes.
  • Add canned tomatoes and tomato paste.
  • Add salt, pepper, paprika, sugar, and dried herbs.
  • Once the tomatoes are cooked, add the gnocchi.
  • Add water, stir well, and simmer for about 1-2 minutes. Do not overcook the gnocchi.
  • Top with mozzarella chunks or shredded mozzarella, and basil leaves, and bake for about 20 minutes 350 F or 180 C.

Nutrition

Calories: 603kcal | Carbohydrates: 57g | Protein: 28g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 111mg | Sodium: 1506mg | Potassium: 512mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1577IU | Vitamin C: 33mg | Calcium: 397mg | Iron: 8mg
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Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.

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