Cheesey, Chorizo Gnocchi

Name: Cheesey, Chorizo Gnocchi
Yield: 2 servings
Cuisine: British
Ingredients: Bag fresh Gnocchi; 1 onion, diced; 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); 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); Half large or 1 small pepper, any colour, diced; Mozzarella ball, drained and diced; Parmesan, a generous amount grated; Ground white or black pepper

Sonia Duthie @soniaduthiecooks

Bedfordshire

Spain and Italy join forces for this delicious family meal packed full of flavour.

Sonia Duthie @soniaduthiecooks

Bedfordshire

Spain and Italy join forces for this delicious family meal packed full of flavour.

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Ingredients

2 servings

Bagfresh Gnocchi
1onion, diced
Halfgood 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)
Tintomatoes (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)
Halflarge or 1 small pepper, any colour, diced
Mozzarella ball, drained and diced
Parmesan, a generous amount grated
Ground white or black pepper

Cooking Instructions

1

Oven to 170 C.
Heat a chefs pan to medium heat
2

Cook Chorizo in the hot pan until it’s golden brown, no need for any oil as the Chorizo will release its oil.
3

Add the diced onions and peppers, toss around in the Chorizo oil and cook until softened and golden brown.
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.
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.
6

Gently turn the Gnocchi to coat in the sauce.
7

Turn into a heatproof casserole dish
8

Scatter over the cubes of Mozzarella and gently turn over so some are on top and some are within the dish.
9

Generously sprinkle with Parmesan and pop into the oven for 15 mins or until bubbling and browned. Serve immediately.
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.

andrassy and others reacted

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M

Thank you for delicious recipe, me, @waliahimanshu and @imajin cooked it together, we liked it 🙌

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Cook Today

Sonia Duthie @soniaduthiecooks

on January 19, 2022 10:10

Bedfordshire

MasterChef 2019 Quarterfinalist.I've loved cooking from an early age and, over the years, sharing my love of food, cooking and the benefits of eating well have become passions of mine.As well as now running my own small food business in my spare time, I also work in the NHS so I regularly see the negative impact poor nutrition and culinary knowledge have on the health of others so, I hope to encourage and inspire others to have a go in the kitchen, try new, healthier dishes and realise that cooking doesn't have to be complicated or time-consuming.You can follow me on Facebook and Instagram if you'd like to @soniaduthiecooksHappy Cooking.

Linda L. @lindzi

July 21, 2022 19:41

Oh myyy 😍😍😍 it looks GREAT!!

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Cheesey, Chorizo Gnocchi

Cheesey, Chorizo Gnocchi

Ingredients

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