Cheesey, Chorizo Gnocchi
Spain and Italy join forces for this delicious family meal packed full of flavour.
Ingredients
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Bag fresh Gnocchi
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1 onion, diced
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Half good quality Spanish Chorizo, skin removed and cut into pieces (run a knife along the length and then run under cold water to moisten the skin to remove easily)
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Tin tomatoes (use good quality whole tomatoes and slice through with a knife or crush with a masher once in the pan rather than using pre-chopped tomatoes)
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Half large or 1 small pepper, any colour, diced
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Mozzarella ball, drained and diced
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Parmesan, a generous amount grated
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Ground white or black pepper
Cooking Instructions
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1
Oven to 170 C.
Heat a chefs pan to medium heat
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2
Cook Chorizo in the hot pan until it’s golden brown, no need for any oil as the Chorizo will release its oil.
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3
Add the diced onions and peppers, toss around in the Chorizo oil and cook until softened and golden brown.
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4
Through in the tomatoes, crush or slice into small pieces. Stir and cook on a low heat for a few mins or until slightly reduced. Season to taste.
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5
Cook Gnocchi in a large pan of boiling salted water until they float. About 2 mins. Drain fully and immediately tip onto the tomato, Chorizo sauce.
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6
Gently turn the Gnocchi to coat in the sauce.
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7
Turn into a heatproof casserole dish
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8
Scatter over the cubes of Mozzarella and gently turn over so some are on top and some are within the dish.
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9
Generously sprinkle with Parmesan and pop into the oven for 15 mins or until bubbling and browned. Serve immediately.
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10
For extra flavour pops you can add a dollop of pesto, Olives, chopped sun-dried tomatoes and / or chilli flakes when you add the tomatoes - whatever you have in your store cupboard that works for you.
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