Comforting Main Italian

Baked gnocchi with chorizo and fennel seed pangrattato

Name: Baked gnocchi with chorizo and fennel seed pangrattato recipe
Yield: 6
Cuisine: /italian
Ingredients: 1 leek, thinly sliced; 2 (200g total) chorizo, thinly sliced; 4 garlic cloves, thinly sliced; 82.50 ml oregano leaves; 20.00 ml extra virgin olive oil; 500g cherry tomatoes; 125ml white wine; 40.00 ml tomato paste; 60ml vincotto; 400g can crushed tomatoes; 500ml chicken stock; 1kg potato gnocchi; Baby spinach leaves, to serve; 2 x 100g balls burrata; 105g breadcrumbs; 3 tsp fennel seeds; 1/2 tsp dried chilli flakes; 40.00 ml extra virgin olive oil

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Baked gnocchi with chorizo and fennel seed pangrattato and burrata — Ben Dearnley

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by Georgina Esdaile

Food Editor

May 13, 2026

Smoky chorizo, pillowy gnocchi and a rich tomato sauce come together in this effortless one-pan bake. Crowned with creamy burrata and a crispy fennel seed pangrattato, it’s the perfect comfort food centrepiece for your next dinner.

You’ll need a 3L-capacity roasting tray for this recipe.

1 leek, thinly sliced
2 (200g total) chorizo, thinly sliced
4 garlic cloves, thinly sliced
1/3 cup oregano leaves
1 tbs extra virgin olive oil
500g cherry tomatoes
1/2 cup (125ml) white wine
2 tbs tomato paste
1/4 cup (60ml) vino cotto
400g can crushed tomatoes
2 cups (500ml) chicken stock
1kg potato gnocchi
Baby spinach leaves, to serve
2 x 100g balls burrata

Fennel seed pangrattato

1 1/2 cups (105g) rye sourdough breadcrumbs
3 tsp fennel seeds
1/2 tsp dried chilli flakes
2 tbs extra virgin olive oil

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

For the fennel seed pangrattato, place all the ingredients in a small bowl, season with salt flakes and freshly ground black pepper, and mix to combine. Set aside.
3.

Place leek, chorizo, garlic, oregano and oil in a 3L-capacity roasting tray. Toss to combine, then roast for 10 minutes, or until chorizo is crisp and leek has softened. Add the cherry tomatoes, wine, tomato paste, vino cotto, crushed tomatoes, stock and gnocchi. Mix well and season with salt flakes and freshly ground black pepper. Return to the oven and roast for 30 minutes, or until the gnocchi has softened. Top with pangrattato, and cook for a further 8-10 minutes, until golden brown and crisp.
4.

To serve, scatter over baby spinach leaves and top with burrata.