Spicy, Cheesy, Easy Shakshuka with Gnocchi and Avocados

The title says it all! Quick and easy weeknight dinner with store bought gnocchi and jarred tomato sauce. Eggs are poached in a spicy tomato sauce with two kinds of cheese melted into it along with pillow soft gnocchi and topped with avocado. You might just find yourself making this every week:)

Look what is for dinner today….






My kitchen is always stocked with pastas of all shapes and sizes. Don’t all kitchens stock up? Yes … pastas screams comfort even for a person like me, who grew up eating rice two to three times a day. Some kind of curry or daal served over plain steamed rice or rice stir fried with spices or even ground and then made into a idli or dosa. I loved it all. But, the kids don’t seem to enjoy it as much as I did. Baby doll enjoys an occasional bowl of rice unlike her brother, who will look at it as if it’s some kind of food eaten by Martians. Now, you might understand my pasta stash.

 If you have been following my blog, then you know my love for shakshuka – Spinach and Garbanzo bean Shakshuka and Poached Eggs in Spicy Tomato Poblano Sauce. “Cheap and cheerful” as Rachel Ray refers, eggs can be enjoyed for breakfast, lunch or dinner. Poaching them in tomato sauce is just one of the most delicious methods and I always find myself coming up with different variations of the dish.

This time it is with pillow soft gnocchi, gooey melted cheese, spicy and creamy avocados. I have fallen in love with this dish! Pudding Pop can’t handle spicy food but, he was just stuffing himself while gulping water after every bite. It’s that good!

Cook gnocchi just as you would pasta, except these cook in about 40 secs. Can’t get any more quick, can you? I used Maffei Italian Potato Gnocchi from Costco. I used half a pack for this dish. They cook like little pillows and is just scrumptious in this sauce. My favorite go to is Prego Italian Sauce-Tomato, Basil, Garlic

Let us address my favorite part of the dish… spicy. There is sliced jalapeno, red pepper flakes and pepper jack cheese. Now, can we add any more? You can always reduce the peppers and use Monterey jack instead to adjust according to your family’s palate.  And then this melted cheese….it just works!

Spicy, Cheesy, Easy Shakshuka with Gnocchi and Avocados


14-ounces potato gnocchi

3 tablespoons olive oil

1 jalapeno, thinly sliced

1/2 teaspoon red pepper flakes

2 large garlic cloves, thinly sliced

1/2 small onion, thinly sliced

1 x 24-ounce jar Prego tomato, basil, garlic sauce or your favorite brand

1/2 teaspoon salt or as required

4 eggs

1 cup grated mozzarella cheese

1 cup grated pepper jack cheese

2 ripe avocados, to serve


Bring a large saucepan of water to boil over high heat. Add the gnocchi and season generously with salt. Cook until the gnocchi begins to float to the top. Drain ( reserve about 1/2 cup water) gnocchi and set aside.

Heat a large skillet with olive oil over medium heat. Add jalapeno, red pepper flakes and garlic, let sizzle for 10 seconds (just until the garlic turns barely golden), add the sliced onions and saute until it gets translucent. Stir in the sauce, reserved water and salt. When it comes to a gentle boil, stir the cooked gnocchi and then break eggs into the sauce (spacing apart). Cover pan and let cook for about 5-7 minutes or until eggs are just cooked. Uncover, sprinkle both cheeses, cover for a minute for the cheese to melt.

Serve hot with sliced avocados.

Makes 3-4 servings


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