Chorizo & Mozzarella Gnocchi Bake

Our Chorizo & Mozzarella Gnocchi bake is like a warm hug on a winter night, absolutely heavenly! This is the perfect weekend or weeknight treat for when you want to push the boat out a little.

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Cook: 30 mins


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Heat tsp of olive oil in an oven-proof pan and add chicken breast. (If you don’t have an oven proof pan, you will need to transfer everything to a baking dish later but that's no problem). Season chicken generously and cook for 5 mins until no longer pink on the outside, then remove from pan and set aside.
Add remaining olive oil to pan along with onion. Allow onions to cook slowly, on low heat for 10 mins, stirring occasionally, then add garlic and chorizo. Break up chorizo with a wooden spoon or spatula. The chorizo should begin to release its oil into pan allowing the onion and garlic to soak up that flavour. Cook chorizo for 4-5 min, then add chicken back to pan, along with tin of plum tomatoes.
Bring pan to a simmer and break up the plum tomatoes as they start to cook. Add oregano, red wine vinegar and basil leaves. Allow to cook for 10-15 mins until sauce has reduced. Preheat oven to 180°C/360°F whilst sauce is simmering.
Season tomato sauce to taste, then add gnocchi and stir. Add mozzarella slices and some black pepper, then bake for 15 mins. The mozzarella should come out golden and bubbling and the gnocchi soft and chewy.

Nutritional Info

Per serving:

Cals – 574

Carbs – 43g

Protein – 37g

Fat – 27g


Serves 4

For the Chorizo & Mozzarella Gnocchi Bake:

  • 300g of chicken breast - diced.
  • Tbsp + Tsp of extra virgin olive oil.
  • 1 onion - finely chopped.
  • 3 cloves of garlic - finely chopped.
  • 150g of chorizo - skin removed.
  • 1 tin of plum tomatoes.
  • Tbsp of oregano.
  • Tsp of chilli flakes.
  • A few leaves of fresh basil - torn in half.
  • 500g of potato gnocchi.
  • 100g of mozzarella - sliced.
  • Salt and pepper, to taste.

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