Crispy Roasted Gnocchi with Chorizo
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This roasted gnocchi is delicious, filling, and nutrient-dense due to all the veg I’ve included. It’s made with flavourful chorizo, various veggies, lemon, fresh herbs, olive oil, and seasoning. Pair this yummy gnocchi dish with a glass of white wine for a sophisticated dinner.
Table of Contents
Why this recipe works
This roasted gnocchi recipe requires minimal prep time (about five minutes), so it’s easy to create on busy weeknights. The rest of the cooking time is primarily the veg and gnocchi baking in the oven, leaving you with free time to spend with friends and family.
Since this crispy gnocchi recipe has carbs (gnocchi), fibre from the veggies, and protein due to the chorizo, it’s quite a filling meal. This gnocchi and chorizo dish is also easy to double or triple, so you can use it for meal prep throughout the week.
Stay on the tray bake wagon this week with these additional recipes: Baked Orzo Roasted Mediterranean Vegetables with Halloumi, Lemon and Thyme Chicken Thigh Tray Bake and Sausage Tray Bake with Vegetables.
Ingredients
Chorizo
Much of the flavour for this roasted gnocchi dish comes from the tasty chorizo bits mixed in. You want to select a cured sausage for this sheet pan gnocchi recipe. If you choose an uncured or semi-cured version, you’ll need to cook the chorizo before adding it to the roast gnocchi.
Gnocchi
I chose a standard potato gnocchi for this gnocchi chorizo recipe. However, you can use any type of gnocchi you’d like, including pumpkin, ricotta, and semolina. Shelf-stable gnocchi, frozen gnocchi, or fresh gnocchi will all work well for this dish.
Cherry Tomatoes
Cherry tomatoes add colour and acidity to this sheet pan dinner, helping balance out the fattiness of the chorizo. Plum or grape tomatoes will also work well with this recipe.
See the recipe card for full information on all ingredients and quantities.
Variations
With one quick swap, you can easily turn this roasted gnocchi recipe into a vegetarian/vegan dish. Instead of using regular chorizo, try a non-meat version. There are soy-based options that taste quite similar to pork-based chorizo.
This chorizo gnocchi bake can also be a gluten-free recipe with one quick swap. Instead of using standard gnocchi, which is typically made with wheat flour, use a gluten-free alternative. There are gluten-free options made with cauliflower, which adds more nutrients to the recipe.
How to make this crispy roasted gnocchi
- Start by placing all the chopped cherry tomatoes, chorizo, aubergine and courgette in a large baking tray (Image 1).
- Add the extra-virgin olive oil, oregano and paprika and mix together, seasoning generously with salt and pepper. Pop in the oven for 25-30 minutes (Image 2).
3. Take your dish out of the oven when part roasted (Image 3).
4. Now add the gnocchi & green beans along with the minced garlic (Image 4).
5. Toss to coat the gnocchi in the cooking juices/oil and pop back in the oven for 15-20 minutes or until the gnocchi is crispy and golden brown (Image 5).
6. When the veggies and gnocchi are ready serve, add a squeeze of lemon juice, fresh basil and an extra sprinkle of salt (flaky salt if you have some (Image 6).
Other sweet recipes to enjoy after you have tried this Crispy Roasted Vegetable and Chorizo tray bake : Chocolate Tiffin Recipes, The BEST Lemon Drizzle Cake Recipe and Simple & Easy Brownies
Tips and Tricks
Chop the veg into even pieces. When creating this roasted gnocchi dish, aim to chop the veggies into similarly sized pieces. You’ll have unevenly roasted vegetables if you cut some veg smaller than others.
Soften the gnocchi in boiling water. I prefer softening the gnocchi in boiling water before putting it on the baking sheet so it can better soak up the juices and flavour from the chorizo/seasoning. You can leave the gnocchi in the water as you’re chopping the veggies.
Add cheese. While not necessary, adding a sprinkle of cheese a few minutes before pulling this tray bake from the oven adds extra oomph. You can use any cheese you like, from cheddar to mozzarella. Feta and parmesan cheese also work well with this sheet pan meal.
Increase the heat. Sprinkle a small amount of red pepper flakes on this recipe for a kick of heat if you wish.
If you have leftover gnocchi, consider making the following recipes: The BEST Crispy Pan-Fried Gnocchi, Gnocchi Alla Sorrentina, or Walnut Romesco Gnocchi.
FAQs
No, you don’t need to boil gnocchi before baking it. If you use enough veggies, the juices that come out as it bakes will help soften the gnocchi. You can also soak it in boiling water (like this roasted gnocchi recipe) to help soften it so it better absorbs the flavours as it cooks.
What is gnocchi made of?
Traditional gnocchi is made with mashed potatoes, wheat flour (or semolina), and eggs. However, it’s become more common in recent years to make gnocchi with other ingredients, like sweet potato, cauliflower, etc.
Both cooking methods will produce a crispy on the outside, soft and pillowy on the inside gnocchi. Ultimately, it’s up to your preference on the cooking method for gnocchi. I prefer baking it since it is more hands-off.
Don’t forget to make a tasty dessert to enjoy after a plate full of gnocchi tray bake. Here are a few ideas: Chocolate Chip Microwave Cookies, Frozen Yogurt Bark with Berries, or Simple & Easy Brownies.
If you tried this Crispy Roasted Gnocchi with Chorizo and Vegetables recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Crispy Roasted Gnocchi with Chorizo
Ingredients
- 500 g cherry tomatoes, halved (£0.48x2)=(£0.96)
- 110 g chorizo sausage, chopped into chunks (£1.85/2)=(£0.92)
- 1 aubergine, sliced into irregular chunks (£0.59)
- 2 courgettes, sliced into irregular chunks (£1.00)
- 2 cloves of garlic, minced (£0.69/3)=(£0.23)
- 200 g green beans, trimmed (£0.89)
- 500 g gnocchi, soaked in salted boilng water (£1.35)
- ½ lemon (£0.54/4)=(£0.14)
- Fresh basil (£0.55)
Cupboard Essentials
- 2 tbsp extra virgin olive oil
- Salt & pepper
- 1 tsp paprika
- 1 tsp oregano
Method
Preheat oven to 175°C
- Whilst preparing the vegetables, soak the gnocchi in a bowl with salted boiling water.
- Place the chopped cherry tomatoes, chorizo, aubergine, courgette and soaked gnocchi in a large baking tray. Coat with extra-virgin olive oil, oregano and paprika & season generously with salt and pepper. Pop in the oven for 25-30 minutes.
- After 30 minutes, add green beans into the pan along with the minced garlic. Toss to coat in the cooking juices/oil & pop back in the oven for 15-20 minutes, or until the gnocchi is crispy and golden brown.
- When the veggies and gnocchi are ready, serve with the lemon juice, fresh basil and an extra sprinkle of salt (flakey salt if you have some).
Notes
- Chop veggies evenly, to prevent uneven roasting.
- Pre-soak gnocchi for enhanced flavor absorption.
- Consider sprinkling any cheese of choice before baking.
- Add heat with red pepper flakes if desired.
Nutrition
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