Back to Recipes

Chorizo gnocchi

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:
  • Energy: 3536kj (846Kcal)
  • Protein: 30g
  • Carbohydrate: 58g
  • Fat: 53g
  • Contains: Milk, Tree nuts
Serving Amount:
Serves 4 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 onions. 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.

Ingredients In your box:
  • 2 packs 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
  • 2 red onions

SHARE YOUR CREATION WITH US!

use the hashtag #woopnz to be featured