Dinner does not have to be complicated. We love a quick and easy dinner… for example, made with gnocchi. For that reason, we normally have a package of pre-made gnocchi from the store in the fridge. You can do a lot with these potato dumplings and in most cases, the preparation is done in no time! The same goes for this delicious Easy Chorizo Gnocchi Pan here. Spain meets Italy and everyone is happy about it.
Gnocchi are all-rounders in the kitchen, I think. You can get them in almost all supermarkets – ready to be used in minutes. You can decide to cook them first or just fry them in a pan. Really easy. Of course, you could make them yourself at home – they are quite easy to prepare – but it takes time. And time is something most of us do not have in abundance. That’s why I personally prefer using the stuff from the supermarket. Easy peasy.
Here in Germany, you could also buy pre-made potato dough (normally used for German potato dumplings) to shape gnocchi yourself… in case you want to invest a tiny bit more time for your dinner. If you use a pre-made dough you can give the gnocchi the shape you want – not all gnocchi look the same. It’s really easy to incorporate small potato balls into your diet, right?!
Anyway. You probably guessed it already – we prefer the ones from the store that are ready to use right away. Making them at home only happens once in a blue moon. We really have to be in the mood with a lot of time on the weekend to do that. Same for puff pastry dough. That is something I also buy 99.9% of the time.
My favorite add-on for the little potato dumplings is definitely chorizo. I guess you all know that (red) Spanish sausage. Delicious on its own when grilled or fried, but also really nice in any kind of pasta dish. Keep in mind that there are different types of chorizo out there – they range from mild to very hot. Also, you can get them smoked and quite hard or softer and ready to go on a grill – those are normally in the refrigerated section of the supermarket. For this dish, I recommend using the ones for grilling. Works best here.
If you own a pan that can go into the oven you can make everything in that pan – no need to transfer the gnocchi to a casserole dish. Most regular pans are not suitable for the oven because of the handle… Making everything in one pan saves you some time and you have less equipment to clean afterward.
In case you got hooked on gnocchi – I got a lot more here on the blog. I mentioned it already… I really love to use those small potato dumplings for cooking so they ended up in many recipes here.
INGREDIENTS / ZUTATEN
(3-4 servings)
some oil for frying
1 medium onion, chopped
2-3 garlic cloves, chopped
5.3 o. (150g) chorizo (for grilling), in slices
1 tbsp. tomato paste
1/2 cup (120ml) vegetable stock
21 oz. (600g) chunky tomatoes (from a can)
1 1/2 tsp. dried oregano
salt, pepper
21 oz. (600g) fresh gnocchi
5.3 oz. (150g) mozzarella, grated
some fresh basil leaves
some grated parmesan cheese (optional)
(3-4 Portionen)
etwas Öl zum Anbraten
1 mittelgroße Zwiebel, gehackt
2-3 Knoblauchzehen, gehackt
150g (Grill-) Chorizo, in Scheiben
1 EL Tomatenmark
120ml Gemüsebrühe
600g gestückelte Tomaten (aus der Dose)
1 1/2 TL Oregano
Salz, Pfeffer
600g Gnocchi (aus dem Kühlregal)
150g Mozzarella, gerieben
frische Basilikumblätter
etwas geriebener Parmesan (optional)
DIRECTIONS / ZUBEREITUNG
1. Peel and finely chop the onion and garlic. Cut the chorizo into slices. Set aside.
2. Heat up a large frying pan with some oil and sauté the onion and garlic briefly. Add the chorizo slices and fry for a few minutes – the sausage slices should be nicely browned and crisp. Add the tomato paste, stir it in, and cook everything briefly. Deglaze with the vegetable stock, then add the chunky tomatoes. Season with oregano, salt, and pepper. Bring back to a boil then add the gnocchi. Reduce the heat and let everything simmer for about 8-10 minutes – keep stirring so nothing burns.
3. While the pasta is simmering, preheat the oven to 250°C (480°F). If your oven has a grill function, you can use that instead.
4. Add about 3.5 oz. (100g) of the grated mozzarella to the frying pan and stir in. If your frying pan is good to go in the oven, use it – if not, transfer the gnocchi with the sauce to a casserole dish or large cast-iron skillet and sprinkle with the remaining mozzarella. Bake/broil in the oven on the top rack until the cheese has melted and gotten some color. Depending on the abilities of your oven, this can happen fairly quickly or it takes several minutes. My oven (without a grilling option) took about 8 minutes – it’s a bit older…
5. Remove from oven, decorate with a few fresh basil leaves, sprinkle with grated parmesan (optional) and serve together with a small salad, for example.
1. Die Zwiebel und Knoblauch schälen und fein hacken. Die Chorizo in Scheiben schneiden. Zur Seite stellen.
2. Eine große Pfanne erhitzen, etwas Öl dazugeben und die Zwiebel und den Knoblauch darin kurz anschwitzen. Die Chorizo-Scheiben dazugeben und für einige Minuten anbraten – die Wurst sollte schön kross angebraten sein. Das Tomatenmark dazugeben, unterrühren und kurz mit anbraten. Mit der Gemüsebrühe ablöschen und dann die gestückelten Tomaten dazugeben. Mit Oregano, Salz und Pfeffer würzen. Die Mischung kurz aufkochen lassen und dann die Gnocchi dazugeben. Die Hitzezufuhr reduzieren und alles für 8-10 Minuten köcheln lassen – immer wieder rühren, damit nichts anbrennt.
3. Während die Gnocchi köcheln, den Ofen auf 250°C (480°F) Ober-/Unterhitze vorheizen. Sollte euer Ofen eine Grillfunktion haben, könnt ihr auch die verwenden.
4. Etwa 100g des geriebenen Mozzarellas zur Pfanne dazugeben und unterrühren. Falls eure Pfanne in den Ofen darf, verwendet sie, alle anderen füllen Gnocchi und Soße in eine Auflaufform oder gusseiserne Pfanne und streuen dann den restlichen Mozzarella darüber. Im Ofen auf der obersten Schiene überbacken/grillen, bis der Käse geschmolzen ist und etwas Farbe bekommen hat. Je nachdem, wie euer Ofen heizt, kann das relativ schnell gehen oder mehrere Minuten dauern. Mein Ofen (ohne Grillfunktion) hat etwa 8 Minuten gebraucht – ist schon etwas älter…
5. Aus dem Ofen holen, mit ein paar frischen Basilikumblättern dekorieren, mit geriebenem Parmesan bestreuen (optional) und dann z.B. zusammen mit einem kleinen Salat servieren.
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Here is a version of the recipe you can print easily.
Print
Easy Chorizo Gnocchi Pan
- Prep Time: 00:20
- Cook Time: 00:08
- Total Time: 00:30
- Yield: 4 1x
- Category: Dinner
- Method: -
- Cuisine: Italy
Description
A simple and easy-to-prepare dish that everyone loves: an Easy Chorizo Gnocchi Pan. The perfect carb-loaded dinner to make everybody happy (and fat)!
Ingredients
some oil for frying
1 medium onion, chopped
2-3 garlic cloves, chopped
5.3 o. (150g) chorizo (for grilling), in slices
1 tbsp. tomato paste
1/2 cup (120ml) vegetable stock
21 oz. (600g) chunky tomatoes (from a can)
1 1/2 tsp. dried oregano
salt, pepper
21 oz. (600g) fresh gnocchi
5.3 oz. (150g) mozzarella, grated
some fresh basil leaves
some grated parmesan cheese (optional)
Instructions
1. Peel and finely chop the onion and garlic. Cut the chorizo into slices. Set aside.
2. Heat up a large frying pan with some oil and sauté the onion and garlic briefly. Add the chorizo slices and fry for a few minutes – the sausage slices should be nicely browned and crisp. Add the tomato paste, stir it in, and cook everything briefly. Deglaze with the vegetable stock, then add the chunky tomatoes. Season with oregano, salt, and pepper. Bring back to a boil then add the gnocchi. Reduce the heat and let everything simmer for about 8-10 minutes – keep stirring so nothing burns.
3. While the pasta is simmering, preheat the oven to 250°C (480°F). If your oven has a grill function, you can use that instead.
4. Add about 3.5 oz. (100g) of the grated mozzarella to the frying pan and stir in. If your frying pan is good to go in the oven, use it – if not, transfer the gnocchi with the sauce to a casserole dish or large cast-iron skillet and sprinkle with the remaining mozzarella. Bake/broil in the oven on the top rack until the cheese has melted and gotten some color. Depending on the abilities of your oven, this can happen fairly quickly or it takes several minutes. My oven (without a grilling option) took about 8 minutes – it’s a bit older…
5. Remove from oven, decorate with a few fresh basil leaves, sprinkle with grated parmesan (optional) and serve together with a small salad, for example.
Notes
Enjoy cooking & baking!
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