Chorizo and Mozzarella Gnocchi
with Tomato Sauce and Spinach
- Milk
- Cereals containing gluten
- May contain traces of allergens
- Egg
- Milk
This Chorizo and Mozzarella Gnocchi is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
1
Echalion Shallot
2
Garlic Clove
1
Mozzarella
(Contains: Milk)
500
Gnocchi
(Contains: Cereals containing gluten May be present: Egg, Milk)
60
Chorizo
1
Finely Chopped Tomatoes with Basil
10
Chicken Stock Paste
1
Chilli Flakes
100
Baby Spinach
Not included in your delivery
1
Sugar for the Sauce
Nutrition Values
Utensils
Cooking Steps
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.
When your pan of water is boiling, add the gnocchi 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 frying later.
While the gnocchi cook, 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 brown, 3-4 mins.
Stir in the garlic and cook for 1 min more, then pour in the chopped tomatoes, chicken stock paste, chilli flakes (use less if you'd prefer things milder) and sugar for the sauce (see pantry for amount).
Bring the sauce to the boil, then reduce the heat to medium and simmer until thickened, 5-7 mins.
Meanwhile, heat a drizzle of oil in another large (preferably nonstick) frying pan on high heat.
Once hot, add the gnocchi and stir-fry until golden, 6-8 mins.
Once thickened, stir the spinach into the sauce a handful at a time until wilted and piping hot, 1-2 mins.
Add the fried gnocchi, then taste and season with salt and pepper if needed.
Add half the torn mozzarella pieces and stir to combine, adding a splash of water if it's a little thick.
When ready, serve your gnocchi in bowls with the remaining mozzarella scattered on top.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chorizo and tomato sauce combination delivers bold, satisfying flavours, though some find the sauce too rich or overpoweringly tomatoey; reducing the tomato or adding fresh herbs like basil or oregano can help balance it.
- Ease of prep: Quick and straightforward to make, though managing two frying pans can feel like a lot; if you only have one pan, set the sauce aside while you fry the gnocchi.
- Suggestions: Go easy on the chilli flakes if you prefer a milder dish, and consider using only half the stock paste if the sauce tastes too salty. Frying the gnocchi in a non-stick pan on high heat gives the best results; some prefer to skip boiling altogether and fry from raw for a less claggy texture.
- Next-day meals: This dish is very generous and often stretches to three portions or provides a satisfying next-day lunch, though the gnocchi is best eaten fresh as it loses its texture when reheated.
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