Gnocchi Bake with 'Nduja
A spicy gnocchi bake with rich tomato and 'nduja flavours for something a little different.
- 500g gnocchi
- 90g 'nduja pesto
- 1 tbsp olive oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 400g tin diced tomatoes
- 1 cup passata
- 1 bay leaf
- 1 tsp Italian mixed herbs
- 1 tbsp parmesan
- 1 cup mozarella
- Salt & pepper
- Preheat oven to 180C.
- Heat olive oil over medium heat, and cook onions for 10
minutes or until soft. Add garlic and cook additional 2-3 minutes or until
- Add tomato paste and ‘nduja pesto and cook for 3-4 minutes, or
- Stir through tomatoes, passata, parmesan, herbs and season
with salt and pepper. Simmer for 15 minutes, or until the sauce has started to
- Add the gnocchi and simmer for additional 10 minutes.
- Transfer gnocchi and sauce to a baking dish and sprinkle with
- Bake for 30 minutes, or until cheese is golden.
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Amount Per Serving: Calories: 364Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 44mgSodium: 356mgCarbohydrates: 43gFiber: 4gSugar: 5gProtein: 13g
Please note, this nutrition information is to be used as a guide only. Nution information isn’t always accurate.
Gnocchi Bake with ‘Nduja Recipe
If you’ve read my Risotto alla Milanese recipe, then you’ll know that pasta isn’t a big feature in our home. Living in the North though means we still need our comfort food, and this gnocchi bake with ‘nduja is exactly that.
Whenever I make gnocchi, I tend to gravitate towards tomato-based sauces with a hint of spice. ‘Nduja, which is very similar to Chorizo, is one of my go-to spicy sausages as it adds a wonderfully deep and rich flavour to anything it’s added to.
If you’ve not heard of ‘Nduja before, it’s quite similar to chorizo in flavour. Originating from Italy, ‘Nduja is a spicy pork sausage with an extremely soft texture. This soft texture means it’s able to melt seamlessly into sauces for an a gorgeously intense flavour.
As ‘Nduja cooks, it releases an intensely piquant pepper infused oil, that merges with the gnocchi and tomato sauce.
This recipe was inspired in part by one of my favourite bloggers, Half Baked Harvest and her Baked Gnocchi Bolognaise recipe. I had never really thought about doing a gnocchi bake before, but it makes complete sense. Especially as pasta bakes in our house are few and far between.
Gnocchi is a great replacement for pasta, and is just as versatile, if not more so. Making a gnocchi bake is actually easier than a pasta bake, as there’s no need to pre-boil the gnocchi – unlike pasta.
This gnocchi and ‘Nduja bake is one of our go-to Friday night recipes. Because of how easy it is to whip up, as well as how comforting it is, this gnocchi and ‘Nduja bake is the perfect way to end the week.
Let’s talk ingredients…
Gnocchi: There’s no need for a particular type of gnocchi, nor brand. Use Gluten-Free, traditional, or any other flavour that has captured your eye. Spinach gnocchi is an amazing alternative in this recipe!
‘Nduja Pesto: If you can’t find ‘Nduja pesto at your local supermarket, then sundried tomato pesto with minced chorizo is a great alternative.
Cheese: Mozzarella has a subtle and nutty flavour which works well with spicy dishes, as it complements rather than complicates the flavours. You could use any form of mozzarella for this recipe, and trust me when I say there’s plenty to choose from.
Never heard of Nduja, must give it a try.
It’s quite spicy but it has such a fabulous flavour!