Creamy Chorizo Gnocchi Bake

Creamy Chorizo Gnocchi Bake

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, May 8, 2022.
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This is the perfect quick and easy comforting meal for busy dinner times! 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. It's as simple as sizzle, stir, done!

Ingredients

To Finish

  • 50g baby spinach
  • 2 Tbsp grated Parmesan
  • 2 Tbsp sour cream

Sauce

  • 1/2 brown onion, finely diced
  • 1/2 carrot, grated
  • 1 drizzle of oil
  • 300g fresh chorizo grind
  • 1/2 pack gnocchi spices
  • 3/4 can crushed tomatoes
  • 1/3 cup water

Gnocchi

  • 1/4 XX cauliflower XX, finely chopped
  • 250g gnocchi
  • 1 drizzle of oil

Steps

  1. Preheat oven grill to high and bring a medium pot of salted water to a boil. If you do not have an ovenproof frypan, set aside a medium baking dish.
  2. Finely dice onion, grate carrot and finely chop cauliflower. Set cauliflower aside. Heat oil in an ovenproof frypan 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. Transfer gnocchi to baking dish, if using. Top with Parmesan and grill for about 5 minutes, until golden.
  6. Gnocchi and sauce.

Nutritional Information

Energy 2605 kj
623 kcal
Protein 40.8g
Carbohydrate 54.9g
Fat 26.6g