HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChorizo And Mozzarella Gnocchi
topBanner
Chorizo and Mozzarella Gnocchi

Chorizo and Mozzarella Gnocchi

with Tomato Sauce and Spinach

Read more

This Chorizo and Mozzarella Gnocchi is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

1 ball(s)

Mozzarella

(ContainsMilk)

500 grams

Gnocchi

(ContainsCereals containing gluten)

60 grams

Chorizo

1 pack(s)

Finely Chopped Tomatoes with Basil

10 grams

Chicken Stock Paste

1 pinch

Chilli Flakes

100 grams

Baby Spinach

Not included in your delivery

1 tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3319 kJ
Energy (kcal)793 kcal
Fat26.0 g
of which saturates13.0 g
Carbohydrate101 g
of which sugars15.0 g
Protein37 g
Salt6.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Saucepan
Colander
Frying Pan
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Bring a large saucepan of water to the boil with 1/2 tsp salt. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Drain and tear the mozzarella into small pieces.

2

Add the gnocchi to the boiling water and simmer until they float to the top, 2-3 mins. Drain well in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Set aside for later.

3

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the shallot and chorizo and fry until the shallot has softened and the chorizo has started to crisp, 3-4 mins. Stir in the garlic and cook for 1 more min, then pour in the chopped tomatoes, chicken stock paste, chilli flakes (use less if you don't like heat) and sugar (see ingredients for amount).

4

Bring the sauce to the boil, then reduce the heat to medium and simmer until thickened. Meanwhile, heat a drizzle of oil in another large frying pan on high heat (use a nonstick pan if possible). Once hot, add the gnocchi and stir-fry until golden, 6-8 mins.

5

Once cooked, stir the spinach into the sauce a handful at a time until wilted, 1-2 mins. Add the gnocchi, then taste and season with salt and pepper if needed. Add half the torn mozzarella pieces and stir to combine. TIP: Add a splash of water if it's a little thick.

6

When everything is piping hot, serve the gnocchi in bowls with the remaining mozzarella on top. Enjoy!