Chorizo & mozzarella gnocchi bake
- Marianne Turner
Save recipe
Serves 6
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.7 out of 5.664 ratingsRate
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Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
1 onion
finely chopped
-
2 garlic cloves
crushed
-
120g chorizo
diced
-
2 x 400g cans chopped tomatoes
-
1 tsp caster sugar
-
600g fresh gnocchi
-
125g mozzarella
ball, cut into chunks
-
small bunch of basil
torn
-
green salad
to serve
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Nutrition: Per serving
-
kcal353
-
fat13g
-
saturates6g
-
carbs42g
-
sugars8g
low
-
fibre4g
-
protein14g
-
salt1.7g
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Method
-
step 1
Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
-
step 2
Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.
Recipe from Good Food magazine, February 2020
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A star rating of 4.7 out of 5.664 ratings
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