Cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent delicious week recipe.
Time-35 Min
Serving 6
Ingredients
- 500g fresh gnocchi
- 100g chorizo, roughly chopped
- 1 garlic clove, crushed
- 400g can chopped tomatoes
- 200g baby spinach, washed and drained
- 125g mozzarella
Methods
- Cook the gnocchi in salted boiling water for 2 minutes less than the pack instructions, then drain and add to a large ovenproof dish.
- Preheat the oven to 200°C/fan180°C/gas 6. Add the chorizo to a dry frying pan over a medium heat. Cook, stirring, for 4 minutes, until the chorizo is sizzling and browning at the edges.
- Stir in the garlic clove, the chopped tomatoes and baby spinach. Heat through to wilt the spinach, season to taste and pour over the gnocchi in the ovenproof dish
- Scatter with mozzarella, torn into pieces, and bake for 10-15 minutes, until bubbling and
golden.
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