Baked Gnocchi with Chorizo and Cherry Tomatoes
Photography by Olivia Galletly.
Baked gnocchi in a rich and spicy chorizo and cherry tomato sauce. Topped with cream, mozzarella and fresh parsley.
Serves: 4
INGREDIENTS
100 grams soft chorizo sausage meat, skin removed
2 cloves of garlic, minced
1 teaspoon dried oregano
2 400 gram tins of cherry tomatoes
2 tablespoons tomato paste
¼ cup red wine
2 teaspoons soft brown sugar
½ cup fresh basil, finely chopped
salt
pepper
500 grams of fresh gnocchi
4 tablespoons cream
125 grams fresh mozzarella, cut into thick slices
fresh parsley, to garnish
This dish is great served with a rocket salad. Tinned cherry tomatoes are available at most large supermarkets.
METHOD
Preheat oven to 200ºC.
Fry chorizo meat in a non-stick frypan over a medium heat until brown. Chorizo is generally very fatty so you won’t need to add any oil to the pan. Add the minced garlic and oregano and fry for 1 minute.
Add the tinned cherry tomatoes, tomato paste, red wine and brown sugar, reduce the heat to low and simmer for 15 minutes until sauce has thickened. Be careful not to over mix as it’ll break up the cherry tomatoes. Remove from heat, season with salt and pepper and stir through fresh basil.
Bring a large pot of salted water to the boil. Add the gnocchi and cook according to packet instructions. Gnocchi will be cooked once it starts floating on the surface. Drain and add to tomato sauce.
Place in a medium sized baking dish, pour over cream and layer with mozzarella. Bake for 15–20 minutes or until bubbling and golden brown. Garnish with fresh parsley and season with salt and pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.