Gnocchi With Nduja
This gnocchi with nduja dish is simple but so satisfying. Whether you’re planning a quick weeknight dinner or prepping for a busy week ahead. You’re going to love how the gnocchi soaks up all the spicy goodness, with mozzarella adding that gooey finish!
I’m always on the lookout for simple, comforting dishes, and gnocchi with ‘nduja & mozzarella is one of my go-tos. It’s super easy to make, perfect for meal prep, and packed with flavor that comes together in no time. Plus, it’s a great way to enjoy a little taste of Calabrian cuisine right at home.
Now, let’s talk about ‘nduja—this spicy, spreadable sausage is one of my favorite ingredients. I’ve always loved bold, spicy flavors (being Mexican, I’m no stranger to heat!), and nduja has that perfect balance of smoky, spicy, and savory.
It’s made with pork and Calabrian chili peppers, which give it that extra kick. What I love most is how it melts into sauces, giving them this rich, fiery depth that pairs perfectly with creamy mozzarella and soft gnocchi.
It’s definitely a flavor I can’t get enough of, and I’m so happy to be able to enjoy it in Italy, where Calabrian food is celebrated and cherished.
How To Make Gnocchi With Nduja Step By Step
Start by slicing the ‘nduja and removing the casing. This will make it easier to break up and melt into the sauce later.
Preheat the oven to 360°F (180°C) and let it heat up while you prepare the rest of the dish.
In a deep pan or pot, heat a drizzle of olive oil over medium-low heat. Once hot, add half of the ‘nduja. Let it cook for about 2–3 minutes, breaking it up with the back of a spoon as it melts into the oil, releasing its spicy, savory aroma.
Pour in the tomato purée, and season with garlic powder, onion powder, salt, and pepper to taste. Stir everything together and bring the sauce to a simmer. Let it cook for about 8–10 minutes, or until the sauce thickens and the flavors meld together.
While the sauce is cooking, bring a pot of salted water to a boil. Add the gnocchi and cook according to the package instructions. Once they float to the surface, they’re ready to be drained.
Drain the cooked gnocchi and add them to the pot with the tomato and ‘nduja sauce. Stir gently to coat the gnocchi with the sauce, making sure every piece gets that spicy goodness.
Transfer the gnocchi and sauce mixture into an oiled skillet.
Top with grated mozzarella, the remaining slices of ‘nduja, and a generous sprinkle of grated Parmesan.
Pop the skillet into the oven and bake for 10–15 minutes, or until the cheese is golden and bubbling.
Once it’s out of the oven, let the dish rest for 5 minutes before serving, so the cheese sets just a little. Enjoy every bite!
For a quick dinner, this gnocchi with nduja recipe is a time-saver, especially when the sauce is already prepped.
Pair it with a fresh arugula salad or focaccia to balance the richness. Roasted vegetables, like zucchini or bell peppers, add extra color and texture for a well-rounded meal.
Make Ahead
You can make gnocchi with nduja ahead of time by preparing everything up to the baking step. Just store it in an airtight container in the fridge for up to 2 days.
When ready to enjoy, bake as instructed. If you’d like to freeze it, assemble the dish without baking, cover tightly, and freeze. Thaw in the fridge overnight, then bake as usual.
Leftovers last in the fridge for about 3 days. Reheat gently with a splash of water or broth to keep it creamy. Gnocchi with nduja also works great for meal prep—just divide it into individual portions and store them in containers for easy grab-and-go meals.
Print The Recipe
Gnocchi With Nduja
Ingredients
- 1.1 pound potato gnocchi
- 5 oz nduja (cut into slices and casing removed)
- 2 cups tomato purée
- 5 oz mozzarella (grated)
- 2 Tablespoons extra virgin olive oil (plus more for coating the skillet)
- ⅓ cup parmigiano (grated)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper (to taste)
Instructions
- Preheat the oven to 360°F/180°C
- In a deep pan or pot heat the olive oil over medium-low heat and add half the nduja. Cook for 2-3 minutes breaking the sausage with the back of a spoon.
- Pour the tomato sauce and season with garlic, onion powder, salt and pepper to taste. Mix to combine and bring to a simmer.
- Cook for 8-10 minutes or until the sauce has thickened.
- While the sauce is cooking, bring a pot with water and salt to a boil and cook the gnocchi according to the package instructions.
- Drain the gnocchi and add them to the pot with the tomato and nduja sauce. Mix to coat well then transfer the gnocchi to an oiled skillet.
- Top with mozzarella, the remaining nduja slices, and sprinkled parmigiano.
- Bake for 10-15 minutes or until the cheese is golden and bubbling.
- Remove from the oven and allow the dish to rest for 5 minutes before serving.
Tips & Notes
- Make ahead: Prep everything up to baking, store in the fridge for 2 days, and bake when ready.
- Freeze: Assemble the dish without baking, freeze, thaw overnight, and bake as usual.
- Leftovers: Store for up to 3 days in the fridge and reheat with a splash of water or broth.
- Meal prep: Divide into portions and store for easy, grab-and-go meals.
