Red pepper, tomato and onion roasted and then mixed together with diced chorizo pieces, pillow-y potato gnocchi and topped with fresh mozzarella – all cooked in one dish with minimal effort! This simple weeknight dinner will quickly become a family favourite!
Do yourself a favour and pick up a package of gnocchi the next time you’re at the store. This baked gnocchi is so incredibly easy to prep and the flavour payoff goes above and beyond what you’d normally expect from such an simple weeknight meal.
Baked Gnocchi Steps & Tips
There’s not really much to this recipe. It’s really just a matter of prepping your veggies and then throwing everything in a large baking dish and roasting in different stages. It essentially comes down to three steps:
- Roast your veggies.
- Add the chorizo, gnocchi and cheese.
- Bake once more.
I recommend roasting the red pepper, tomatoes and onions first to allow the veggies to caramelise and deepen in flavour. Simply dice or slice your veg and toss together in a little bit of olive oil, oregano and chili flakes. When you’re ready, place your dish in the oven and roast for about 20 minutes.
Once the first stage of roasting is complete, from the veggies from the oven to add the gnocchi and chorizo. Mix everything together, coating the gnocchi well in the oil and vegetable juices. Once mixed, top with a little mozzarella and place back in the oven for a final 20 minutes and that’s it!
Speed up the process: If you’re in a hurry, you can skip the first stage of roasting and simply bake everything all at once. I prefer the flavour of this dish when the veggies have a little more time to caramelise, but it’s still a knock out dinner even if you don’t want to wait that long.
Use frozen gnocchi: Just add an extra 5-10 minutes on to the final cook time.
Make it lower carb: Use cauliflower gnocchi! Trader Joe’s sells frozen cauliflower gnocchi that you can use here in place of potato gnocchi. If you’re up to the challenge you can always make your own cauliflower gnocchi from scratch.
Enjoy!
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Chorizo & Red Pepper Baked Gnocchi
Red pepper, tomato and onion roasted and then mixed together with diced chorizo pieces, pillow-y potato gnocchi and topped with fresh mozzarella - all cooked in one dish with minimal effort! This simple weeknight dinner will quickly become a family favourite! #GlutenFree
Ingredients
- 2 tbsp (30 ml) avocado oil
- 1 red bell pepper, deseed and diced
- 1 small red onion, diced
- 2 cups cherry tomatoes, cut in half
- 1/2 tsp red chili flakes
- 1 tsp dried oregano
- 1 (16 oz) package gluten free potato gnocchi
- 5.2 oz (150 g) Spanish Chorizo, diced
- 4 oz Mozzarella, grated
- Fresh basil, for topping
Instructions
- Preheat oven to 425°F(218°C). Grease a 9x13 inch casserole dish with 1 tablespoon oil.
- Add the red pepper, onion and tomatoes to the greased casserole dish. Drizzle with the remaining 1 tablespoon oil. Sprinkle the chili flaked and oregano over the veggies and stir everything together.
- Place the veggies in the oven and roast for 15 minutes.
- Remove the dish from the oven and stir the chorizo and gnocchi into the veggies.
- Top with mozzarella and place bake in the oven to bake for another 20 minutes.
- Remove from oven and top with fresh basil and serve warm.
Notes
Cut down on time: If you want to cut the cook time in half you can just mix the veggies and gnocchi together and cook everything at once. Roasting the veggies first will create deeper, more caramelised flavours but isn't 100% necessary if you're in a hurry.
Use frozen gnocchi:Â Just add an extra 5-10 minutes on to the final cook time.
Make it lower carb: Use cauliflower gnocchi! Trader Joe’s sells frozen cauliflower gnocchi that you can use here in place of potato gnocchi. If you’re up to the challenge you can always make your own cauliflower gnocchi from scratch.
Nutrition Information
Serving Size:
5 Calories: 487Total Fat: 22gSaturated Fat: 9gCholesterol: 37mgSodium: 424mgCarbohydrates: 53gFiber: 9gSugar: 4gProtein: 21gPS – If you like this baked gnocchi dish you’ll also enjoy this Chorizo & Roasted Veggie Pasta that it’s based off of. You might also enjoy this Fennel & Spinach Sausage Gnocchi – it’s another one pot dish that’s perfect for quick and easy mid-week cooking!
Fay says
This was a really tasty dish and so easy to do. Served it with homemade coleslaw and salad.
I was very sceptical about cooking the gnocchi in the oven, (and not boiling it) but it worked really well. Thank you
Sarah Nevins says
Thanks so much, Fay! I’m so glad you tried it out and enjoyed it 🙂
Erenata says
Hello from Germany! Can you please tell me if you used fresh Gnocchis or the dry packaged ones? I only have the dry packaged ones at home and I‘m not sure if this will make a difference.
I’ve seen in other comments that it is not necessary to cook the gnocchis before adding them.
Thank you for your help!
Nice regards, Erenata
Sarah Nevins says
Hi Erenata! I used the dry, packaged ones so you’re good to go! Hope you enjoy it 🙂
Erenata says
Thank you so much for your help! I‘ve cooked this meal today and everybody loved it! I used some other spices, too. Next time I will use 1,5 – 2 x of the veggies, so it is more juicy. I reduced the baking time. 20 minutes in total. 10 minutes for the veggies roast and another 10 minutes with the gnocchis and cheese. I thought the veggies will be to soft, if I let them roast longer. I‘ll check out your other recipes. This one was sooo delicious!
Sarah Nevins says
I’m so glad you enjoyed it!
Thank you so much for taking the time to come back and let me know what you thought! I hope you also enjoy everything else you try just as much 🙂
Dee says
Do I have to boil the gnocchi first?
Sarah Nevins says
No need – the gnocchi will cook fully as it bakes in the oven! Hope you enjoy!
Kristen Johnson says
Sorry if this is stupid to ask – but what does dicing chorizo mean? Do I take it out of the casing and crumble it? Thank you!
Sarah Nevins says
Hi Kristen – not a stupid question at all! What kind of chorizo are you using? This recipe uses Spanish chorizo which is cured like salami as opposed to Mexican chorizo which is more like sausage. This post might be helpful if you’d like a picture example. Since it’s already technically cooked through the curing process it won’t crumble, but needs to be chopped.
Hope that helps!
Jill says
Did you boil the gnocchi first?
Sarah Nevins says
Hi Jill! No need – just toss it in the oven with everything else!
Allison says
Hi!
What brand of gluten free gnocchi do you buy?!
Thanks!
Sarah Nevins says
Hi Allison! I usually like getting this one here: https://www.sainsburys.co.uk/gol-ui/Product/farabella-gluten-free-potato-gnocchi-with-rice-500g-8015515-p-44 I’m not sure where you’re from but it’s easily available here in the UK. Whenever I go back to the US I like getting the Trader Joes cauliflower gnocchi
Kelsie Buccellato says
Do you need to cook the gnocchi before?
Also they didnt have any chorize so i just bought hot pork sausage. Should i cook this before?
Sarah Nevins says
Hi Kelsie! The pork sausage will need to be cooked before adding it baking dish. At the very least you’ll just want to brown the sausage – if it’s not fully cooked through it shouldn’t be a problem as you’ll be cooking it fully in the oven. As for the gnocchi – no need to cook first! Just mix it in with the veggies and you’re good to go 🙂
Kerry says
Do you cook the chorizo or gnocchi before? I’m just second guessing myself!
Sarah Nevins says
Hi Kerry – no worries! No need to cook the chorizo – cured meats are safe to eat without any cooking because the ageing process ‘cooks’ the meat with salt.
Lisa Ferns says
Made this dish for my boys and husband…it was a hit!! Husband said he could lick the plate it was so good..
Thank you!
Sarah Nevins says
Yay! Thanks Lisa – happy you guys enjoyed it! 🙂
Sergio says
Looks so delicious and perfect for parties! Thanks for sharing.
Sarah Nevins says
Thanks Sergio!