Chorizo Gnocchi with Mozzarella

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There’s something so deeply comforting about a bubbling, cheesy dish fresh from the oven. When I first made this Chorizo Gnocchi with Mozzarella, I wasn’t prepared for how quickly it would become a staple in my kitchen. The smoky richness of chorizo, paired with pillowy soft gnocchi, wrapped in a velvety tomato sauce and crowned with golden, melted mozzarella—it’s a dish that hits all the right notes. It’s bold, cozy, and absolutely packed with flavor.

I love meals like this that feel indulgent but don’t require a long prep. Everything comes together in one skillet, and you’re rewarded with a dinner that looks and tastes restaurant-quality. Whether you’re feeding family, having guests over, or simply treating yourself on a weeknight, this is the kind of recipe that will impress without stressing you out.

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Why You’ll Love This Chorizo Gnocchi with Mozzarella

• Flavor Explosion: The smoky spice of the chorizo infuses the whole dish, making each bite a burst of delicious heat and umami.
• One-Pan Wonder: Easy cleanup, no fuss—everything cooks together in a single dish.
• Cheesy Goodness: Gooey mozzarella bubbling on top adds that irresistible stretch and richness.
• Satisfyingly Hearty: Thanks to gnocchi and sausage, this is a meal that truly fills you up.
• Perfect for Any Occasion: Works just as well for casual weeknights as it does for serving company.

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What Type of Gnocchi Works Best for Chorizo Gnocchi with Mozzarella?

For this dish, I usually go for shelf-stable potato gnocchi—they’re convenient, easy to find, and hold up well when baked. If you can find fresh gnocchi in the refrigerated section, that’s an even bigger win for texture and tenderness. Frozen gnocchi will also work beautifully; just be sure to boil them briefly before adding to the sauce to avoid excess water in the dish. The key is to use gnocchi that will absorb the spicy tomato flavor without turning mushy.

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Options for Substitutions

You don’t need to follow this recipe rigidly. Here are some flexible swaps to fit your tastes or pantry:

• Chorizo: If you can’t find chorizo, use spicy Italian sausage or even crumbled tempeh with smoked paprika for a vegetarian version.
• Mozzarella: Burrata, provolone, or even grated cheddar can work if you’re in a pinch.
• Tomato Sauce: A simple marinara or passata will do, or try arrabbiata for extra heat.
• Gnocchi: Cauliflower gnocchi can be a lower-carb option, or swap for short pasta like rigatoni.
• Greens: Add baby spinach, kale, or even arugula for some color and freshness stirred in before baking.

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Ingredients for This Chorizo Gnocchi with Mozzarella

Each ingredient in this dish plays a key role in building depth, texture, and that crave-worthy finish. Here’s what you’ll need and why it matters:

• Gnocchi: These soft potato dumplings serve as the heart of the dish, soaking up all that spicy tomato goodness and delivering satisfying bites.
• Chorizo: Brings a smoky, bold flavor and a touch of heat that makes the sauce rich and layered. Use either Spanish cured chorizo (sliced) or raw Mexican-style chorizo (crumbled).
• Crushed Tomatoes or Passata: Acts as the base of your sauce, binding the ingredients together with a tangy-sweet tomato richness.
• Garlic: Adds that essential aromatic punch and depth to the tomato-chorizo base.
• Onion: A flavor foundation—sautéed onions bring natural sweetness and body to the sauce.
• Olive Oil: Used for sautéing the onion and garlic, it carries flavor and adds richness.
• Mozzarella Cheese: The final melty topping that brings everything together with creamy, cheesy appeal. Go for fresh mozzarella if possible.
• Fresh Basil: Adds brightness and a hint of sweetness that balances the spicy, savory flavors.
• Salt & Pepper: Essential for seasoning and enhancing the overall flavor profile.

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Step 1: Sauté the Chorizo

Start by heating a bit of olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chorizo (crumbled or sliced, depending on the type) and cook until it starts to release its oils and turn slightly crispy. This will flavor the entire base of your sauce.

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Step 2: Build the Sauce

Add chopped onions to the pan and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant. Pour in your crushed tomatoes or passata and stir to combine everything. Let the sauce simmer for 10 minutes, allowing the flavors to meld and slightly thicken.

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Step 3: Add the Gnocchi

Stir in the gnocchi directly into the simmering sauce. There’s no need to pre-boil if you’re using shelf-stable or fresh gnocchi—they’ll cook right in the sauce and absorb all the flavor. Let them simmer in the sauce for about 5–7 minutes, stirring occasionally.

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Step 4: Fold in Basil and Mozzarella

Once the gnocchi are nearly tender, tear a few fresh basil leaves into the mixture. Then dot the surface with mozzarella—either in slices, torn pieces, or grated. Be generous!

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Step 5: Bake Until Bubbly

Transfer the skillet to a preheated oven (around 400°F / 200°C) and bake for 10–15 minutes, or until the cheese is melted and golden brown in spots. If you want that beautiful bubbly top, broil for an extra 1–2 minutes.

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How Long to Cook Chorizo Gnocchi with Mozzarella

This dish is fast yet deeply satisfying—perfect for a weeknight dinner or casual entertaining. Here’s the timing breakdown:

• Stovetop Prep: About 15–20 minutes total for sautéing the chorizo, building the sauce, and simmering the gnocchi.
• Oven Bake: 10–15 minutes at 400°F (200°C), just long enough to melt and brown the mozzarella.
• Optional Broil: 1–2 minutes under the broiler for that extra golden cheese topping.

In total, you’re looking at roughly 30–35 minutes from start to finish.

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Tips for Perfect Chorizo Gnocchi with Mozzarella

• Use High-Quality Chorizo: The flavor of this dish relies heavily on the sausage, so opt for something spicy and well-seasoned.
• Don’t Overcrowd the Mozzarella: Space out the cheese slightly so you get patches of bubbly tomato sauce in between melted spots—it looks better and balances flavor.
• Broil Briefly for Texture: That final blast under the broiler gives the cheese that irresistible browned edge. Keep a close eye so it doesn’t burn.
• Add Greens if You Like: Stir in a handful of baby spinach or chopped kale just before baking for a little freshness and color.
• Let It Rest: Give the dish 5 minutes out of the oven before serving to allow the sauce to thicken slightly and the flavors to settle.

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Watch Out for These Mistakes While Cooking

Even with a straightforward recipe like Chorizo Gnocchi with Mozzarella, a few missteps can sneak in. Here’s what to avoid:

• Skipping the Chorizo Sear: Don’t rush this step. Letting the chorizo brown and crisp enhances its smoky flavor and infuses the oil, which elevates the whole dish.
• Using Too Much Sauce: Gnocchi absorb liquid, but you want a balance—too much tomato and you’ll lose that thick, luscious texture.
• Overcooking the Gnocchi: Whether using fresh or shelf-stable, avoid boiling them separately. Cooking them directly in the sauce keeps them tender, not mushy.
• Crowding the Pan with Cheese: It’s tempting to layer on heaps of mozzarella, but overdoing it can make the top greasy instead of golden.
• Underseasoning: Taste your sauce before baking. Chorizo is salty, but the tomatoes and gnocchi may need a bit of salt and pepper to shine.

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What to Serve With Chorizo Gnocchi with Mozzarella?

This dish is hearty on its own, but a few sides or accompaniments can round out the meal beautifully.

Simple Arugula Salad

Peppery greens tossed in olive oil, lemon juice, and shaved parmesan lighten up the richness of the gnocchi.

Warm Crusty Bread

Perfect for scooping up extra sauce and melted cheese—go for a rustic sourdough or garlic bread.

A Glass of Red Wine

A medium-bodied red like Tempranillo, Chianti, or Syrah complements the smoky, spicy notes in the chorizo.

Roasted Garlic Broccoli

Oven-roasted with garlic and olive oil, this adds texture and a hint of bitterness to cut through the richness.

Antipasto Plate

Start the meal with marinated olives, artichokes, and some sharp cheeses—it sets a Mediterranean mood.

Pickled Veggies

Their tangy, briny bite balances the deep umami of the dish and refreshes your palate.

Lemon-Herb Yogurt Dip

A cooling, zesty contrast that works surprisingly well as a side or light drizzle.

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Storage Instructions

One of the best things about Chorizo Gnocchi with Mozzarella is how well it keeps—perfect for leftovers or make-ahead meals.

• Refrigeration: Store any leftovers in an airtight container. It will stay fresh for up to 3–4 days in the fridge.
• Reheating: For best results, reheat in the oven at 350°F (175°C) until warmed through and the cheese is melty again—about 15 minutes. You can also microwave it for 1–2 minutes, though the texture may be slightly softer.
• Freezing: You can freeze this dish, but the texture of gnocchi may change slightly. If you do, freeze it in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Make Ahead Tip: Assemble the dish up to the point before baking, cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve.

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Estimated Nutrition

Here’s a general estimate based on a serving size of one generous portion (assuming 4 servings total):

• Calories: 580–620 kcal
• Protein: 22–25g
• Carbohydrates: 45–50g
• Fat: 30–35g
• Saturated Fat: 12–15g
• Fiber: 4–5g
• Sugar: 6–8g
• Sodium: 1100–1300mg

Keep in mind these numbers can vary depending on your specific ingredients (like the type of chorizo or mozzarella used).

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Frequently Asked Questions

Can I use pasta instead of gnocchi?

Yes! Short pasta shapes like penne, rigatoni, or orecchiette work well. Cook them al dente first, then mix with the sauce before baking.

Is this dish very spicy?

That depends on your chorizo. Spanish chorizo tends to be milder and smokier, while Mexican chorizo can be quite spicy. Adjust based on your heat tolerance.

Can I make it vegetarian?

Absolutely. Swap out the chorizo for plant-based sausage or sautéed mushrooms with smoked paprika for a similar depth of flavor.

Can I prepare this ahead of time?

Yes. Assemble the dish completely up to the baking step and store it in the fridge for up to 24 hours. Just bake it fresh when you’re ready to eat.

Do I need to boil the gnocchi first?

Nope! One of the great time-savers here is that the gnocchi cook right in the sauce—absorbing flavor and saving you an extra pot.

Can I add vegetables to this?

Definitely. Spinach, kale, zucchini, or roasted red peppers all fold in beautifully just before baking.

How do I keep the cheese from getting greasy?

Use good-quality mozzarella and avoid overloading the dish. Also, let the dish rest a few minutes after baking to help everything settle.

What’s the best wine pairing?

A fruity red wine like Garnacha or a rustic Chianti pairs wonderfully with the smoky, spicy notes of the chorizo.

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Conclusion

Chorizo Gnocchi with Mozzarella is everything comfort food should be—warm, rich, and packed with flavor. It’s simple enough for a Tuesday night but indulgent enough for guests. I keep coming back to this one because it never fails to satisfy, and it’s endlessly customizable. Whether you’re after a quick cozy dinner, a meal to impress, or a bold twist on classic gnocchi, this recipe hits the mark every time.

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