Chorizo gnocchi

Name: Chorizo gnocchi
Cook time: 20 min
Yield: 2
Cuisine: Verona, Italy

in a cherry tomato ragu with toasted almonds and a herb cream

Ready in around 20 mins

RECIPE FACT:

In Verona, potato gnocchi is traditionally served in a tomato sauce that dates back as far back as the 1500s.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water to the boil over a high heat.
1. TO PREPARE THE VEGETABLES AND CHORIZO:

Thinly slice the mushrooms. Peel and thinly slice the red onion. Cut the chorizo sausage into 1 cm cubes.
2. TO COOK THE CHORIZO:

Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat and once hot add the sliced red onion and chorizo and cook for 4-5 mins. Add the mushrooms and cook for a further 2-3 mins stirring often. Add the cherry tomato passata and bring up to a simmer for 2 mins then remove from the heat.
3. TO COOK THE GNOCCHI:

Once the pot of water is boiling add the gnocchi and cook for 3-4 mins or until the gnocchi float to the top. Drain into a colander. Add the gnocchi and baby spinach to the pan with the chorizo and mushrooms. Return to a medium-high heat and cook for 1-2 min stirring to let the spinach wilt.
TO SERVE:

Spoon the chorizo and cherry tomato gnocchi into bowls and top with a dollop of herb cream and sprinkle with toasted almonds.