‘Nduja & Mozzarella Gnocchi

Sometimes the dinners that hit the hardest are the ones that come together the fastest. This is bold, spicy comfort food that feels indulgent, dramatic, and satisfying, but still very much doable on a busy weeknight. If you like your food loud, creamy, and unapologetic, you’re in the right place.

’Nduja & Mozzarella Gnocchi

There’s a reason dishes like this become instant favourites. Soft gnocchi, rich tomato sauce, spicy ’nduja, and molten mozzarella is a combination that just makes sense. It’s the kind of food that feels comforting and indulgent from the very first bite, yet somehow still light enough that you don’t feel completely floored afterwards.

This recipe is all about big flavour with minimal effort. It’s not trying to be clever, refined, or restrained. It’s designed to be cooked quickly, eaten hot, and enjoyed properly. Bowl, fork, no distractions.

’Nduja does most of the heavy lifting here. If you’ve never cooked with it before, this is a perfect introduction. It melts into the pan, releasing spicy oils and deep savoury flavour that instantly transforms a simple tomato sauce into something rich and complex. There’s no need for long simmering or complicated spice blends. The flavour is already there.

The tomato sauce gives structure and freshness, the cream cheese smooths everything out, and the mozzarella finishes it with that irresistible stretchy, molten texture. Fresh basil at the end keeps the whole thing balanced and stops it tipping into “too much”.

Why this combination works so well

Gnocchi is often misunderstood. People think of it as heavy or bland, but when paired with the right sauce it’s unbeatable. Its soft, pillowy texture absorbs flavour beautifully, which makes it perfect for bold sauces like this one.

Unlike dried pasta, gnocchi doesn’t need much time. It cooks quickly and doesn’t fight the sauce. Instead, it becomes part of it. Every piece gets coated in that spicy, creamy tomato base, with little pockets of melted mozzarella throughout.

The heat from the ’nduja is balanced by the cream cheese, which doesn’t make the dish heavy, it just rounds off the edges. The mozzarella adds indulgence without completely disappearing into the sauce. You still get those lovely stretchy moments that make this feel like proper comfort food.

The red wine might seem like a small detail, but even a quick reduction adds depth. It lifts the tomato flavour, balances the richness, and makes the sauce taste like it’s had far longer than 10 minutes to come together.

Fast food that doesn’t feel rushed

This is the kind of recipe that proves fast food doesn’t have to feel lazy or compromised. Everything has a purpose, and nothing is there just to pad it out.

You’re building flavour in layers:
– softening the onion
– blooming the ’nduja
– reducing the wine
– simmering the tomatoes
– finishing with cream, herbs, and cheese

Each step is simple, but together they create something that tastes far more involved than it actually is.

It’s also incredibly forgiving. If the sauce feels a bit thick, add a splash of gnocchi water. If you want more heat, add more ’nduja. If you want it richer, a bit more mozzarella won’t hurt.

This is food that adapts to you, not the other way around.

A proper midweek hero

This is exactly the sort of dish that earns a permanent spot in your rotation. It’s quick enough for a Tuesday night, indulgent enough for a Friday, and impressive enough to cook for someone else without stressing yourself out.

You don’t need fancy equipment. You don’t need to prep hours in advance. You just need one pan, a pot for the gnocchi, and about 15 minutes.

And once you’ve made it once, you’ll make it again. Guaranteed.

Ingredients

500 g gnocchi
1 red onion, diced
90 g ’nduja paste
2 cloves of garlic, minced
100 ml red wine
400 g tinned tomatoes
2 tbsp cream cheese
20 g fresh basil, torn
150 g mozzarella, torn

To serve (optional):
Parmesan cheese

Method

1. Heat a little oil in a large frying pan over a medium to high heat. Add the diced red onion and cook until softened.

2. Add the ’nduja paste to the pan and cook for about 2 minutes, stirring, until it melts and releases its oils.

3. Add the garlic and cook for 30 seconds, then pour in the red wine. Let it bubble and reduce by about half.

4. Tip in the tinned tomatoes, stir well, and bring the sauce to a gentle simmer.

5. Cook the gnocchi in salted boiling water according to the packet instructions. Drain, reserving a little of the cooking water.

6. Stir the cream cheese into the sauce until smooth, then add the torn basil.

7. Add the gnocchi to the pan and toss to coat. Loosen with a splash of gnocchi water if needed.

8. Dish it up, scatter over the torn mozzarella, and finish with grated Parmesan if you like.

FAQs

Is ’nduja very spicy?
It has a noticeable kick, but it’s more warming than aggressive. Heat levels vary by brand, so start with a little less if you’re unsure.

Can I make this vegetarian?
You can swap ’nduja for a good-quality chilli paste or Calabrian chilli paste, but you’ll lose some of the depth that comes from the pork fat.

Can I use pasta instead of gnocchi?
Yes. Short pasta shapes like rigatoni or fusilli work well, but gnocchi gives the best texture here.

What can I use instead of cream cheese?
Mascarpone works brilliantly, or even a splash of double cream if that’s what you have.

Does this reheat well?
It’s best eaten fresh, but leftovers will keep for up to 2 days in the fridge. Reheat gently with a splash of water.

Can I add vegetables?
Spinach or roasted peppers work well and won’t overpower the sauce.

Spicy, creamy, indulgent, and ready in minutes, this ’nduja and mozzarella gnocchi is comfort food with confidence. It doesn’t whisper, it doesn’t hold back, and it doesn’t pretend to be anything it’s not. It’s bold, fast, and exactly what you want when you need a proper dinner without the drama.