Name: Baked Gluten Free Gnocchi with Chorizo and Aubergine
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: Pasta
Ingredients: 100g chorizo (half a chorizo ring); 2 tbsp olive oil; 2 tsp smoked paprika; 1 aubergine; 1 clove garlic; 1 tsp oregano; 400g tin peeled plum tomatoes; 500g gluten free gnocchi; 500ml tomato passata; 100ml water; Salt and pepper; 100g cheddar cheese

Gluten Free Baked Gnocchi with Chorizo and Aubergine

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For a simple but satisfying one-pan dinner, my gluten free baked gnocchi with chorizo and aubergine is a sure-fire winner! Crispy chorizo and soft aubergine in a rich tomato sauce are stirred through gluten free gnocchi, then baked in the oven with cheese on top. Delicious!

Serve as a standalone dish and it will serve 2 adults and 2 children, but add some homemade garlic bread and a big salad if you are making for 4 hungry adults.

It’s a very adaptable recipe too, so if you’re not an aubergine fan you can easily substitute another vegetable: red/orange/yellow pepper, courgette and mushrooms would all work well. Or you could even stir some baby spinach through the final sauce just before it goes into the oven.

Vegetarians can simply skip the chorizo and if you are a meat-eater but don’t have any chorizo in the fridge, try using bacon bits instead. No cheddar? Then grated mozzarella is a perfect substitute.

I’ve simply used shop-bought gluten free gnocchi for this recipe, however if you are feeling fancy why not try making your own! It’s quite therapeutic and I have a nice easy Homemade Gluten Free Gnocchi recipe you can try.

Can I Make this Dairy Free?

Yes. The sauce base itself and the gnocchi are naturally dairy free, so simply use a dairy free cheese in place of the cheddar. You’ll want a variety that will melt nicely when heated, to help you get that lovely crispy top.

Can I Make these Baked Gnocchi Vegan?

Yes. Omit the chorizo and then substitute the cheddar for a vegan cheese. Again, you’ll want to use a variety that melts nicely in the oven to give you a crispy top.

I Don’t Have an Oven-Proof Pan, What Can I Use Instead?

If you don’t have a large oven-safe pan, simply transfer the gnocchi to a baking dish instead then top with the grated cheese. There’s a bit more washing up but the end dish will taste just as good.

Gluten Free Baked Gnocchi with Chorizo and Aubergine Recipe

Time for the recipe! If you enjoy making my gluten free baked gnocchi, I would be really grateful if you could review the recipe on the card below.

You’ll find a full method below along with lots of pictures to help you as you work through the recipe. Feel free to email me any questions or comments you might have – laura@mygfguide.com – or DM me on social media @myglutenfreeguide. Ooh, also send photos of your creations please!

Enjoy! Laura xxx

Serves 4

Baked Gluten Free Gnocchi with Chorizo and Aubergine

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Ingredients

100g chorizo (half a chorizo ring)
2 tbsp olive oil
2 tsp smoked paprika
1 aubergine
1 clove garlic
1 tsp oregano
400g tin peeled plum tomatoes
500g gluten free gnocchi
500ml tomato passata
100ml water
Salt and pepper
100g cheddar cheese

Instructions

Take an oven-proof, high-sided frying pan or similar (min 30cm wide). Chop the chorizo into chunks and place into the pan. Cook over a medium heat until the fat has rendered (melted out) from the chorizo to create a lovely flavoured oil, this will take about 5 minutes.

Turn the heat down to low, add the olive oil, paprika, garlic (minced) and oregano. Cook for 1 minute.

Dice the aubergine into small chunks and add to the pan. Cook for 10 minutes over a medium-low heat until the aubergine has softened. While the aubergine is cooking, turn the oven on to preheat to 200C (fan).

Add the tin of plum tomatoes, crushing the large tomatoes with your hands to break them into small pieces (you can used chopped toms instead, but the whole plum tomatoes are better quality and therefore yield a tastier sauce). Season with some salt and pepper, stir well to combine.

Add the passata, water and gnocchi to the pan. Stir through and cook over a medium heat for 5 minutes. This will bring the sauce to a simmer and the gnocchi will start to swell as they absorb the excess liquid.

Even out the gnocchi so they are distributed across the pan, then top with grated cheddar. Transfer the pan to the oven and bake for 15-20 mins at 200C (fan) until the cheese has turned golden and crispy on top. Then serve!