Bubbling Gnocchi Bake With Spicy Nduja, Spinach, Basil & Melting Mozzarella

by Zarina
Bubbling Gnocchi Bake With Spicy Nduja, Spinach, Basil & Melting Mozzarella

I am so excited to share this one with you guys!  Spicy and soft Nduja sausage melting into a saucepan of sautéed onions and garlic, San Marzano tomatoes, stock, and a balsamic touch to make the most intensely rich, flavourful, and meaty sauce.  Homemade gnocchi is added, which cooks inside the sauce and develops gorgeous flavours and shredded spinach, fresh torn basil, and buffalo mozzarella.  It’s all transferred to an oven-proof dish, dotted with more buffalo mozzarella and grilled until melting, bubbling, and golden.

Homemade gnocchi is without a doubt so much tastier than store-bought and is much easier to make than you think.  Look out for my reel showing the simple process of boiling potatoes, mashing with a potato ricer, and working the flour into the potatoes to form a soft and pliable dough; this is then rolled into thin logs, cut, and shaped with a gnocchi stripper.  Made simply with 2 ingredients, potato, and flour, shaped with a rigagnocchi (a wooden utensil meaning gnocchi stripper), just one of the many fabulous tools in the @divertimenti Eppicotispai Pasta Making Starter Set, available on their website.

Bubbling Gnocchi Bake With Spicy Nduja, Spinach, Basil & Melting Mozzarella

BUBBLING GNOCCHI BAKE WITH SPICY NDUJA, SPINACH, BASIL & MELTING MOZZARELLA

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.9/5
( 21 voted )

Ingredients

  • NDUJA SAUCE
  • Olive Oil
  • 1 Onion finely chopped
  • 8 Garlic Cloves crushed
  • 200g Nduja
  • 2 x 400g Tinned Tomatoes
  • 240ml Stock
  • 1 tbsp Balsamic Vinegar
  • Sea Salt
  • Black Pepper
  • 900g Fresh Gnocchi
  • 200g Spinach shredded
  • Small bunch of basil, torn
  • 250g Fresh Mozzarella Torn

Instructions

METHOD FOR GNOCCHI

  1. Wash the potatoes  without peeling them and place them in a saucepan covered with cold water, bring to a boil
  2. Bring to a boil and continue to cook for 20 minutes after the water has boiled.
  3. Dust your work surface with flour
  4. While the potatoes are still hot, mash them with a potato ricer
  5. Lay the mashed potatoes out on a large surface and sift the flour over the top of the potatoes
  6. Work the flour into the potato until it becomes soft and pliable; if you feel the dough is too soft, add more flour
  7. Roll out the dough into logs about 2 cm thick and cut them into small pieces
  8. Using a gnocchi stripper place flatten each piece onto the board and roll with your thumb to create the shape with ridges (watch my video for the process)
  9. Arrange the gnocchi on a tray dusted with semolina, cover with a damp cloth until ready to use

METHOD FOR SAUCE

  1. Heat the olive oil in a large saucepan over medium heat and sauté the onion until translucent. 
  2. Add the garlic and sauté for another minute.
  3. Add the Nduja, stirring to break it up until it melts with the heat
  4. Tip in the tinned tomatoes, stock, and balsamic vinegar, season with sea salt and freshly ground black pepper
  5. Stir to combine and bring the sauce to a boil
  6. Reduce the heat to low and simmer for about 30 minutes until the flavours develop
  7. Add the fresh Gnocchi and the spinach directly into the sauce and cook for 2 minutes.
  8. Taste, adjust salt and pepper to your liking.
  9. Stir in the torn basil, then remove into an ovenproof serving dish
  10. Dot with the torn mozzarella and grill for 3 minutes, or until the cheese is melted and golden
  11. Enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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