Creamy Chorizo Gnocchi Bake

Creamy Chorizo Gnocchi Bake

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, May 9, 2021.
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This is the perfect meal for busy dinnertimes. You'll add our fresh chorizo grind to a creamy tomato and spinach sauce, with pillowy gnocchi, Italian Parmesan and a little dollop of sour cream. Sizzle, stir, done!

Ingredients

Serve

  • 4 Tbsp sour cream
  • 70g grated Parmesan

Sauce

  • 1/2 cup water
  • 1 can crushed tomatoes
  • 1 pack gnocchi spices
  • 500g fresh chorizo grind
  • 1 drizzle of oil
  • 100g baby spinach
  • 1 carrot, grated
  • 1 brown onion, finely diced

Gnocchi

  • 500g gnocchi
  • 1/2 cauliflower, finely chopped
  • 1 drizzle of oil

Steps

  1. Preheat oven grill to high and bring a medium pot of salted water to a boil.
  2. Prep onion, carrot and cauliflower. Set cauliflower aside. Heat oil in an oven proof fry-pan on high heat. Cook chorizo, onion, carrot and gnocchi spices for 6-8 minutes, until veggies are tender and chorizo is cooked.
  3. Add canned tomatoes and water measure to pan. Reduce heat to medium and simmer, for about 6 minutes, stirring occasionally, until sauce has thickened. Season to taste with salt and pepper.
  4. Add cauliflower to pot of boiling water and cook for 3 minutes. Add gnocchi to same pot and cook for a further 3-4 minutes, until cauliflower is cooked and gnocchi is just tender. Drain and return to pot with oil to prevent gnocchi sticking together.
  5. Add gnocchi to pan and mix through sour cream and spinach. Top with Parmesan and grill in oven for about 5 minutes, until golden.
  6. Gnocchi and sauce.

Nutritional Information

Energy 2690 kj
643 kcal
Protein 39.9g
Carbohydrate 57.3g
Fat 26.7g