Chorizo gnocchi
Ready in around 20 mins
- Energy: 3570kj (854Kcal)
- Protein: 34g
- Carbohydrate: 57g
- Fat: 53g
- Contains: Gluten, Milk, Tree nuts
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BEFORE COOKING:
Bring a large pot of water to the boil over a high heat.
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1. TO PREPARE THE VEGETABLES AND CHORIZO:
Thinly slice the mushrooms. Peel and thinly slice the red onions. Cut the chorizo sausage into 1 cm cubes.
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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
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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.
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TO SERVE:
Spoon the chorizo and cherry tomato gnocchi into bowls and top with a dollop of pesto cream and sprinkle with toasted almonds.
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- 2 packs of chorizo sausage
- 1 pack of 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
- 2 red onions
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