Chorizo + Mozzarella Gnocchi Bake (HC)
Ingredients
- 30g chorizo, diced
- 1 tsp olive oil
- 1 onion, diced
- 280g broccoli, cut into small florets
- 6 tbsp peas (fresh or frozen)
- Black pepper for seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp basil (fresh or dried)
- 1 tbsp tomato puree
- 1 tin of chopped tomatoes
- 200ml water
- 1 vegetable stock cube
- 250g gnocchi
- 60g mozzarella, sliced
Instructions
Preheat the oven to 200°C.
Fry the chorizo in a pan over medium heat until it releases its oil and starts to crisp. Remove and set aside.
In the same pan, add the olive oil and sauté the onion, broccoli, and peas until softened.
Season with black pepper, garlic powder, paprika, and basil.
Stir in the tomato puree, chopped tomatoes, and water with the vegetable stock cube. Bring to a boil.
Add the gnocchi and chorizo (reserving some for topping) to the sauce, then transfer everything to a baking dish.
Top with sliced mozzarella and the reserved chorizo.
Bake in the oven for around 30 minutes, or until the top is golden and crispy and the gnocchi is cooked through.
Serve hot and enjoy!
Note - This recipe serves 2. Store in the fridge for 3-4 days and reheat thoroughly before serving.