Red pepper, tomato and onion roasted and then mixed together with diced chorizo pieces, pillow-y potato gnocchi and topped with fresh mozzarella – all cooked in one dish with minimal effort! This simple weeknight dinner will quickly become a family favourite!

Do yourself a favour and pick up a package of gnocchi the next time you’re at the store. This baked gnocchi is so incredibly easy to prep and the flavour payoff goes above and beyond what you’d normally expect from such an simple weeknight meal.

Baked Gnocchi Steps & Tips

There’s not really much to this recipe. It’s really just a matter of prepping your veggies and then throwing everything in a large baking dish and roasting in different stages. It essentially comes down to three steps:

1. Roast your veggies.
2. Add the chorizo, gnocchi and cheese.
3. Bake once more.

I recommend roasting the red pepper, tomatoes and onions first to allow the veggies to caramelise and deepen in flavour. Simply dice or slice your veg and toss together in a little bit of olive oil, oregano and chili flakes. When you’re ready, place your dish in the oven and roast for about 20 minutes.

Once the first stage of roasting is complete, from the veggies from the oven to add the gnocchi and chorizo. Mix everything together, coating the gnocchi well in the oil and vegetable juices. Once mixed, top with a little mozzarella and place back in the oven for a final 20 minutes and that’s it!

Speed up the process: If you’re in a hurry, you can skip the first stage of roasting and simply bake everything all at once. I prefer the flavour of this dish when the veggies have a little more time to caramelise, but it’s still a knock out dinner even if you don’t want to wait that long.

Use frozen gnocchi: Just add an extra 5-10 minutes on to the final cook time.

Make it lower carb: Use cauliflower gnocchi! Trader Joe’s sells frozen cauliflower gnocchi that you can use here in place of potato gnocchi. If you’re up to the challenge you can always make your own cauliflower gnocchi from scratch.

Enjoy!

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Recipe

Chorizo & Red Pepper Baked Gnocchi

Yield: 5 Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 40 minutes

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Red pepper, tomato and onion roasted and then mixed together with diced chorizo pieces, pillow-y potato gnocchi and topped with fresh mozzarella - all cooked in one dish with minimal effort! This simple weeknight dinner will quickly become a family favourite! #GlutenFree

Ingredients

• 2 tbsp (30 ml) avocado oil
• 1 red bell pepper, deseed and diced
• 1 small red onion, diced
• 2 cups cherry tomatoes, cut in half
• 1/2 tsp red chili flakes
• 1 tsp dried oregano
• 1 (16 oz) package gluten free potato gnocchi
• 5.2 oz (150 g) Spanish Chorizo, diced
• 4 oz Mozzarella, grated
• Fresh basil, for topping

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat oven to 425°F(218°C). Grease a 9x13 inch casserole dish with 1 tablespoon oil.
2. Add the red pepper, onion and tomatoes to the greased casserole dish. Drizzle with the remaining 1 tablespoon oil. Sprinkle the chili flaked and oregano over the veggies and stir everything together.
3. Place the veggies in the oven and roast for 15 minutes.
4. Remove the dish from the oven and stir the chorizo and gnocchi into the veggies.
5. Top with mozzarella and place bake in the oven to bake for another 20 minutes.
6. Remove from oven and top with fresh basil and serve warm.

Notes

Cut down on time: If you want to cut the cook time in half you can just mix the veggies and gnocchi together and cook everything at once. Roasting the veggies first will create deeper, more caramelised flavours but isn't 100% necessary if you're in a hurry.

Use frozen gnocchi: Just add an extra 5-10 minutes on to the final cook time.

Make it lower carb: Use cauliflower gnocchi! Trader Joe’s sells frozen cauliflower gnocchi that you can use here in place of potato gnocchi. If you’re up to the challenge you can always make your own cauliflower gnocchi from scratch.

Nutrition Information

Serving Size:

5 Calories: 487Total Fat: 22gSaturated Fat: 9gCholesterol: 37mgSodium: 424mgCarbohydrates: 53gFiber: 9gSugar: 4gProtein: 21g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Mains Cuisine: Italian

PS – If you like this baked gnocchi dish you’ll also enjoy this Chorizo & Roasted Veggie Pasta that it’s based off of. You might also enjoy this Fennel & Spinach Sausage Gnocchi – it’s another one pot dish that’s perfect for quick and easy mid-week cooking!

More Chorizo Recipes

• Spanish Chickpea Chorizo Stew
• Baked Chorizo & Egg Peperonata
• Chorizo & Roasted Veggie Pasta
• Gluten Free Chorizo Sausage Pizza
• Spanish Chorizo And White Bean Soup