Chorizo Gnocchi with Mozzarella (Printable Version)

# What You'll Need:

01 - 500 g potato gnocchi (shelf-stable or fresh)
02 - 200 g chorizo, sliced or crumbled
03 - 400 g crushed tomatoes or passata
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
06 - 1 tablespoon olive oil
07 - 200 g fresh mozzarella, torn or sliced
08 - A handful of fresh basil leaves
09 - Salt, to taste
10 - Black pepper, to taste

# Step-by-Step Directions:

01 - Set oven to 200°C to prepare for baking.
02 - Heat olive oil in an ovenproof skillet over medium heat. Add chorizo and cook until browned and slightly crisp.
03 - Add diced onion to the skillet. Cook until soft, about 5 minutes. Stir in minced garlic and cook for 30 seconds, until fragrant.
04 - Pour in crushed tomatoes or passata, stirring to combine. Bring to a gentle simmer and cook for 10 minutes.
05 - Add gnocchi directly to the sauce. Simmer for 5–7 minutes, stirring occasionally, until gnocchi are tender.
06 - Fold fresh basil leaves into the mixture. Distribute mozzarella evenly over the top.
07 - Transfer skillet to the preheated oven. Bake for 10–15 minutes, until the cheese is fully melted and golden.
08 - Switch oven to grill setting and broil for 1–2 minutes if a more bubbling, golden top is desired.
09 - Allow the dish to rest for 5 minutes before serving to let flavours develop and to ease portioning.

# Helpful Notes:

01 - No need to boil gnocchi before adding to the sauce; it will cook through as it simmers.
02 - For a spicier finish, use hot chorizo or add a pinch of red chili flakes to the sauce.

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