Creamy Chorizo Gnocchi
The key to this dish is prepping as you go so it comes together speedily. Hope you love this one - just two more days of the series left!!
Ingredients
Directions
- 1
Slice the chorizo into thin rounds and finely dice the onion. Add the chorizo to a large pan with the heat off. Turn to medium and fry for 3-4 mins until it crisps and releases its oil. During this time slice the courgette into small bite-sized pieces.
- 2
Use a slotted spoon to remove the chorizo, leaving the excess fat behind, then add the onion and courgette. Fry for around 4 minutes until they soften and start taking on colour. During this time finely dice the garlic and basil.
- 3
Stir in the garlic, oregano and a good pinch of salt & pepper and fry for 30 seconds or so. Stir in the tomato puree and fry for a minute, then stir in the stock and cream. Stir in the basil and parmesan then simmer for 3-4 minutes or until the sauce thickens. During this time halve the tomatoes.
- 4
Stir in the tomatoes and simmer for 2 minutes until they only just start to soften.
- 5
Meanwhile, bring a large pot of salted water to boil and add the gnocchi. Cook for 1 minute, then use a slotted spoon to transfer it into the sauce. Add the chorizo then turn the heat to low and give everything a good stir until combined. If you need to thin out the sauce just stir in a splash of the leftover gnocchi water.
- 6
Check for seasoning and adjust if needed then serve with extra basil or parmesan if desired.
