Chorizo And Mozzarella Gnocchi Bake Recipes

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CHORIZO AND MOZZARELLA GNOCCHI BAKE



Chorizo and mozzarella gnocchi bake image

Make this super simple dish as a midweek treat or an impressive dinner party cheat.

Provided by CookingForWill

Time 30m

Yield Serves 4

Number Of Ingredients 9

1 white onion, finely chopped
2 garlic cloves, crushed
2 tins chopped tomato
1tsp sugar
Salt and pepper, to season
A handful of fresh basil, torn
600g fresh gnocchi
125g mozzarella ball, cut into chunks
100g chorizo, diced

Steps:

  • Fry the onion and garlic in 1tbsp of oil over a medium heat until soft and fragrant. Add the chorizo and fry for another 5 minutes.
  • Add the tinned tomatoes along with the sugar, salt and pepper. Bring to a simmer then add the gnocchi, cook until soft, about 8 minutes, stirring often to prevent it sticking.
  • Turn on the grill to 200 degrees celsius. Add about 3/4 of the mozzarella and all the basil to the gnocchi and stir well. Divide the gnocchi into individual ramekins, or one dish, and top with the remaining mozzarella.
  • Put the gnocchi under the grill for 3 minutes or until the mozzarella is crisp and bubbling. Serve with green salad.

CHORIZO & MOZZARELLA GNOCCHI BAKE



Chorizo & mozzarella gnocchi bake image

Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal

Provided by Marianne Turner

Categories     Dinner, Pasta, Supper

Time 35m

Number Of Ingredients 10

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

Steps:

  • Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
  • 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 green salad.

Nutrition Facts : Calories 318 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium

CREAMY GNOCCHI WITH CHORIZO AND PEPPERS



Creamy Gnocchi with Chorizo and Peppers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

1 tablespoon vegetable oil
6 ounces Spanish chorizo, sliced into half moons
6 scallions, white and green parts, sliced
2 cloves garlic, chopped
1 small orange bell pepper, cored and sliced
1 small red bell pepper, cored and sliced
1 small yellow bell pepper, cored and sliced
2 tablespoons tomato paste
1 teaspoon Cajun seasoning
Pinch kosher salt and pinch freshly ground black pepper
1 cup chicken broth
1 cup heavy cream
2 teaspoons Worcestershire sauce
One 1-pound container refrigerated potato gnocchi
1/2 cup grated Parmesan
Basil leaves, for garnish

Steps:

  • Heat the vegetable oil in a large skillet over medium-high heat. Add the chorizo, scallions, garlic and orange, red and yellow peppers and cook, stirring occasionally, until the chorizo is browned and has turned the oil red, 6 to 8 minutes.
  • Add the tomato paste, Cajun seasoning, salt and pepper, then stir and cook for 1 minute more. Stir in the chicken broth, heavy cream and Worcestershire sauce. Next, add the gnocchi and bring to a simmer. Simmer the mixture until the gnocchi has softened and cooked, 3 to 5 minutes. Stir in the Parmesan and sprinkle with basil leaves to serve.

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA



Crispy Gnocchi With Burst Tomatoes and Mozzarella image

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, then broil until the cheese is molten and the tomatoes are blistered in spots.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
1/4 cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving
8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces

Steps:

  • Heat the broiler with a rack about 6 inches from the heat source.
  • In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
  • Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
  • Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

GNOCCHI WITH TOMATO SAUCE AND MOZZARELLA



Gnocchi with Tomato Sauce and Mozzarella image

Known as 'gnocchi alla sorrentina,' this classic Italian pasta dish that uses simple ingredients and tastes delicious. Use homemade or store-bought gnocchi.

Provided by saretta

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 2

Number Of Ingredients 8

1 ½ tablespoons extra-virgin olive oil
½ onion, finely chopped
1 ½ (14.5 ounce) cans passata (crushed tomatoes)
salt to taste
1 (18 ounce) package potato gnocchi
2 tablespoons grated Parmesan cheese
1 (4 ounce) ball fresh mozzarella, cubed
4 fresh basil leaves

Steps:

  • Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes. Add passata and salt; simmer over low heat while you prepare the gnocchi.
  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Pour 1 ladle of tomato sauce into the bottom of a baking dish. Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine. Arrange cubes of mozzarella cheese evenly on top.
  • Place baking dish in the oven and broil until mozzarella cheese is melted and sauce has slightly reduced, 5 to 10 minutes. Remove from oven and garnish with basil leaves before serving.

Nutrition Facts : Calories 744.1 calories, Carbohydrate 73.2 g, Cholesterol 87.9 mg, Fat 39.6 g, Fiber 10 g, Protein 30 g, SaturatedFat 18.9 g, Sodium 1100.5 mg, Sugar 2.1 g

BAKED GNOCCHI BOLOGNESE WITH MOZZARELLA



Baked Gnocchi Bolognese With Mozzarella image

This is a very comforting meal. It's tasty & rich for sure. It's a nice change for dinner parties, family dinners, or just even as a pasta/spaghetti substitute. You can even make this ahead of time up to the point where it needs to be baked - you can just cover & chill until ready to bake.

Provided by BlondieItaliana

Categories     European

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs lean ground beef
1 onion, chopped
1 -2 garlic clove, finely chopped
1 (8 ounce) package mushrooms, sliced (fresh sliced mushrooms)
1 lb gnocchi (fresh gnocchi)
1 (10 ounce) container four cheese pasta sauce (this is kept near refrigerated pasta section in grocer, it is a 4 cheese white sauce made with Gorgo)
1 cup mozzarella cheese, shredded
salt
pepper
1 cup marinara sauce (from jar, Ragu etc.)

Steps:

  • Preheat oven to 350 degrees.
  • Saute' ground beef, onion and garlic in a nonstick pan and fry gently for 5-6 minutes, stirring often.
  • Stir in the mushrooms and cook another 5-6 minutes until the meat is browned.
  • Pour in marinara sauce & bring to the boil, season with salt & pepper, then cover and simmer for 15 minutes.
  • Meanwhile, prepare gnocchi per package directions & drain well.
  • Next, spoon half the Bolognese mixture into a large baking or casserole dish, then top with the gnocchi. Add the remaining Bolognese sauce and then spoon the formaggio cheese sauce over the top.
  • Sprinkle with the mozzarella to coat top.
  • Bake on the top shelf of the oven for 30-35 minutes, until golden and bubbling.
  • Serve immediately.

Nutrition Facts : Calories 309.2, Fat 16.8, SaturatedFat 7.4, Cholesterol 89.3, Sodium 370.2, Carbohydrate 9.4, Fiber 1.8, Sugar 5.5, Protein 29

GNOCCHI BAKE



Gnocchi Bake image

A quick and easy blend of gnocchi, sausage, cheese, and your favorite spaghetti sauce baked together for a hearty casserole.

Provided by andrea_d

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 4

1 (18 ounce) package frozen or fresh gnocchi
1 pound bulk Italian sausage
1 (14 ounce) jar spaghetti sauce
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add gnocchi, and cook until tender, 5 to 8 minutes.
  • Meanwhile, crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and stir in the spaghetti sauce. Remove from heat, and carefully mix in the cooked gnocchi and half of the mozzarella cheese. Transfer to a casserole dish. Sprinkle the remaining cheese on top.
  • Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and the sauce is bubbly.

Nutrition Facts : Calories 321 calories, Carbohydrate 20.1 g, Cholesterol 48.7 mg, Fat 19.8 g, Fiber 1.9 g, Protein 15.1 g, SaturatedFat 8.9 g, Sodium 852 mg, Sugar 4.9 g

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