Chorizo gnocchi

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

with cherry tomato ragu and toasted almonds

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 large pot of 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 GNOCCHI:

Once the pot of water is boiling add the gnocchi and cook for 3-4 mins or until the gnocchi floats to the top. Drain well into a colander
3. TO COOK THE CHORIZO:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the onion and chorizo to the pan and cook for 4-5 mins. Add the mushrooms, season with salt and cook for a further 2-3 mins stirring often. Add the cherry tomato passata and cook for a minute. Add the gnocchi and baby spinach and cook for a further 1-2 mins or until spinach is starting to wilt.
TO SERVE:

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