▪️ Cook the gnocchi:
Bring a large pot of salted water to a boil.
Add the gnocchi and cook until they float to the surface, about 2 to 3 minutes. This means they are done.
Drain and set aside.
▪️ Make the sauce:
In a frying pan over medium heat, heat the olive oil.
Add the finely chopped garlic and cook for about 1 minute, until fragrant but not burnt.
Stir in the diced chorizo and cook for 5 minutes, stirring occasionally, until it begins to brown and releases its oils.
Add the crushed tomatoes to the pan. Season with salt and pepper.
Simmer over low heat for 10 minutes, stirring occasionally. This allows the flavors to blend and the sauce to thicken slightly.
▪️ Assemble the gratin:
Preheat the oven to 180°C (gas mark 6).
In a large gratin dish, gently mix the cooked gnocchi with the chorizo tomato sauce, making sure to coat the gnocchi well.
Arrange the mozzarella pieces evenly on top of the mixture.
▪️ Gratin:
Bake the dish for 15 to 20 minutes, until the cheese is melted and golden. Keep an eye on it for the last few minutes to prevent it from burning.
▪️ Preparation time:
Preparation: 10 minutes
Cooking: 25 minutes
Servings:
4 people
▪️ Serving suggestions:
Serve the gnocchi piping hot, garnished with a few leaves of fresh basil or oregano. You can accompany them with a green salad for a balanced meal.
▪️Tip:
For an even richer dish, you can add creme fraiche to the tomato sauce before incorporating the gnocchi, for a creamy texture.
I hope you enjoy this detailed version! If you need further clarification on any part of the recipe or suggestions for variations, do not hesitate to ask. Enjoy your meal!
