Chorizo gnocchi
Ready in around 20 mins
- Energy: 3536kj (846Kcal)
- Protein: 30g
- Carbohydrate: 58g
- Fat: 53g
- Contains: Milk, Tree nuts
-
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 GF 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.
-
- 1 pack of chorizo sausage
- 1 pack of GF gnocchi
- 1 pot of cherry tomato passata
- 1 pot of pesto cream
- 1 sachet of toasted almonds
- 1 pack of mushrooms
- 1 bag of baby spinach
- 1 red onion
SHARE YOUR CREATION WITH US!
use the hashtag #woopnz to be featured