Chorizo & Mozzarella Gnocchi Bake

Chorizo & Mozzarella Gnocchi Bake

This is the kind of dinner you pull out when you want maximum comfort with minimum effort. Smoky chorizo, soft gnocchi, rich tomato sauce and pockets of melted mozzarella, all baked until bubbling and golden. It’s bold, cosy and unapologetically satisfying.

There’s no pre-boiling the gnocchi, no complicated sauce work, no layering drama. Everything goes into one pan, gets tossed together, then straight into the oven. The chorizo does the heavy lifting, releasing paprika-rich oils that flavour the entire sauce. The mozzarella melts into stretchy, creamy pockets that make every forkful feel indulgent.

It’s quick enough for a weeknight, impressive enough for guests, and comforting enough to make it onto regular rotation. If you like smoky, tomatoey, cheesy food that feeds four without complaint, this is it.

Big flavour, simple steps, serious payoff.

Why this gnocchi bake works so well

Chorizo is the shortcut ingredient here. It’s already packed with garlic, paprika and seasoning, so once it crisps up in the pan, it creates a flavour base instantly.

Cooking the onion in the rendered chorizo fat builds sweetness and depth without needing extra oil.

Tomato paste intensifies the sauce and gives richness. Cooking it briefly before adding liquid removes any raw tang.

Tinned tomatoes and chicken stock create a balanced sauce that’s not too thick and not too watery. The gnocchi cooks directly in it, absorbing flavour and releasing starch to naturally thicken everything.

Fresh basil lifts the dish and cuts through the richness.

Mozzarella on top creates that bubbling, golden layer that makes it feel like proper oven-baked comfort rather than just stovetop pasta.

It’s smoky, saucy, cheesy and ridiculously easy.

Equipment you’ll need

A large frying pan or sauté pan.

An ovenproof dish for baking.

A wooden spoon or spatula for stirring.

No extra pots for boiling gnocchi. That’s the beauty of it.

Ingredients

240 g chorizo, cut into small chunks
1 onion, diced
4 cloves garlic, chopped
1 tbsp tomato paste
400 g tin of chopped tomatoes
200 ml chicken stock
20 g fresh basil
500 g gnocchi
125 g mozzarella, cut into small chunks

Salt and black pepper

How to make it

Preheat the oven to 180C fan.

Place a large frying pan over a medium to high heat. Add the chorizo and cook until it starts to crisp and release its oils.

Add the diced onion and cook for a few minutes until softened and lightly golden.

Add the chopped garlic and cook for about 1 minute until fragrant.

Stir in the tomato paste and cook for another minute to deepen the flavour.

Pour in the chopped tomatoes and chicken stock. Stir well and bring to a gentle simmer. Let it cook for about 5 minutes so the flavours develop slightly.

Tear or roughly chop the fresh basil and stir it in.

Add the gnocchi straight into the pan and stir so it’s evenly coated in the sauce.

Transfer everything into an ovenproof dish.

Scatter the mozzarella evenly over the top.

Bake for about 20 minutes, or until the cheese is melted, bubbling and lightly golden.

Remove from the oven, let it sit for a few minutes, then serve.

Tips for best results

Let the chorizo brown properly. Colour equals flavour.

Don’t skip cooking the tomato paste before adding liquid.

If the sauce looks very thick before baking, add a small splash of hot water or stock.

If you like extra crisp on top, switch to grill mode for the final 2 minutes.

Use good quality mozzarella for the best melt.

Taste the sauce before baking. Chorizo can be salty, so adjust seasoning carefully.

Storage and leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven or microwave until piping hot. Add a splash of water before reheating if it looks dry.

It can be frozen for up to 2 months. Cool completely before freezing. Defrost overnight in the fridge and reheat thoroughly.

Leftovers also work well as a quick lunch portion the next day.

FAQs

Do I need to boil the gnocchi first?
No. It cooks directly in the sauce and finishes in the oven.

Can I use a different sausage instead of chorizo?
You can, but you’ll need to add extra seasoning or smoked paprika to replace that chorizo flavour.

Can I make it vegetarian?
Yes. Swap the chorizo for a vegetarian alternative or roasted vegetables, and use vegetable stock.

Can I add extra vegetables?
Yes. Spinach, peppers or mushrooms would work well. Add them after cooking the onion.

Is it very spicy?
Most chorizo is smoky rather than hot. If you want more heat, add chilli flakes.

What can I serve it with?
A simple green salad or garlic bread works perfectly.

Smoky chorizo, soft gnocchi and molten mozzarella. Quick, simple and absolutely delicious, exactly as promised.

One dish, big flavour, no fuss. Dinner sorted.