Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required.
This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they’re more tart than sweet, add 1/2 teaspoon sugar in Step 2.)
Toss the tomatoes with browned butter, red pepper flakes and garlic, then hit them with a little heat, and they’ll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, and then broil until the cheese is molten and the tomatoes are blistered in spots.
However today we discuss Chorizo & mozzarella gnocchi bake.
Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal
- 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
- STEP 1
In a medium skillet over medium heat, heat the oil and cook the onion and garlic for 8-10 minutes, or until tender. Fry for 5 minutes more after adding the chorizo. Season with salt and pepper after adding the tomatoes and sugar. Bring to a boil, then add the gnocchi and cook for 8 minutes, stirring frequently, until tender. Preheat the grill to high heat.
- 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 a green salad.