Chorizo & Tomato Bocconcini Gnocchi Bake
with Pear & Fetta Balsamic Salad
- Celery
- Gluten
- Wheat
- Walnut
- Sulphites
- Milk
- May contain traces of allergens
- Soy
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
Bake doughy gnocchi with a chorizo and tomato red sauce, and it will soak up the subtly smokey, salty and sweet flavours like a treat. Add the finishing touch with a bit of butter in the sauce, which together with the creamy bocconcini topping is key for mellowing out the acidity.
Ingredients
1 packet
Diced Tomatoes with Garlic & Onion
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1
Pear
1 packet
Pearl Bocconcini
1 packet
Baby Spinach Leaves
1 sachet
Chilli Flakes
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1
Brown Onion
1 packet
Walnuts
(Contains: Walnut; May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 sachet
Garlic & Herb Seasoning
1 packet
Balsamic Glaze
(Contains: Sulphites;)
1 packet
Fetta Cubes
(Contains: Milk;)
Spinach & Rocket Mix
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Roughly chop mild chorizo. Slice brown onion into thin wedges. • Place chorizo and onion in a large baking dish. Drizzle with olive oil, tossing to coat and spread out evenly. • Bake until tender and lightly browned, 15-20 minutes.
• Meanwhile, heat a large frying pan over medium high heat with a generous drizzle of olive oil. • When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes.
TIP: If needed, add extra oil so the gnocchi doesn't stick to the pan!
• Drain pearl bocconcini. Set aside. • When the chorizo is ready, remove baking dish from oven. Stir in gnocchi, diced tomatoes with garlic & onion, garlic & herb seasoning, vegetable stock powder, a pinch of chilli flakes (if using), the brown sugar and the butter. • Stir in baby spinach leaves. Top evenly with bocconcini. Return gnocchi to oven and bake until cheese is melted, a further 8-10 minutes.
• Meanwhile, thinly slice pear. Roughly chop walnuts. Set aside. • In a medium bowl, combine pear, salad leaves and fetta cubes.
• Add a drizzle of olive oil to the salad. • Toss to coat, then season to taste. • Top with chopped walnuts.
Little cooks: Take the lead by tossing the salad!
• Divide chorizo gnocchi bake between bowls. • Drizzle balsamic glaze over fetta salad to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the balsamic glaze! Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the dish rich and flavourful, while others felt it was overpowering or too salty. Consider reducing seasoning to taste.
- Ease of prep: Gnocchi can be tricky to cook; use plenty of oil in the pan to prevent sticking.
- Suggestions: Try finely dicing the onion instead of slices. Some preferred cooking chorizo in a frying pan rather than the oven.
- Portions: Many noted very large servings, with plenty for leftovers. Consider reducing quantities if cooking for two.
- Leftovers: Reheated leftovers may be saltier; best enjoyed fresh.
