by Zars Kitchen Admin

Nothing more comforting on a cold winter’s night than a big bowl of cheesy gnocchi… each and every bite the perfect hot, cheesy perfection.

The epitome of comfort food, you can make a day ahead, it reheats and freezes beautifully too, just pop in the oven when needed and serve with a green salad and crusty bread. 

Vibrant, luxuriously creamy and did I mention… oh so cheesy, just insanely deeeelish!


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Extra Virgin Olive Oil
  • 280g Cooking Chorizo, cut into 1cm pieces @brindisaspanishfoods
  • 1 Onion chopped fine
  • 6 Garlic cloves, crushed
  • 2 x 400g Chopped tomatoes @sanmarzano
  • 100ml Water or stock
  • 4 tbsp Tomato paste
  • 2 tsp Sugar
  • 2 tbsp Italian mixed herbs
  • 1 tbsp Dried basil
  • 1 tbsp Garlic salt
  • 1 tsp Pepper
  • 0.5 tsp Chilli flakes (1 tsp if you like it to have a kick!)
  • 1 tbsp Pomegranate molasses
  • 900g Gnocchi, fresh @dell’ugo
  • 180g Cream cheese
  • 20g Basil, fresh
  • 40g Mozzarella cheese (grated or fresh)
  • Freshly ground black pepper


  1. Heat a little oil in a large pan and dry fry the chorizo until cooked starting to colour a little, immediately remove from the pan with a slotted spoon making sure to leave behind all the oils that are released
  2. Add the onion to the oils and sauté for a few minutes adding more oil, if necessary, add the garlic after a few minutes and sauté until soft
  3. Add the tinned tomatoes, water or stock, tomato paste, sugar, mixed herbs, basil, salt, pepper, chilli flakes and pomegranate molasses
  4. Bring to a boil then simmer for 20 minutes until all the flavours develop
  5. Add the gnocchi and cook for 8 minutes, stirring often, until soft
  6. Heat the grill in your oven
  7. Stir in the chorizo, cream cheese and ¾ of the basil, then tip the contents into an ovenproof baking dish
  8. Top with the mozzarella, then grill for a couple of minutes until the top is golden and bubbling
  9. Season with some black pepper and more chilli flakes if desired
  10. Garnish with the remaining basil and serve hot
  11. Enjoy!
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