Chorizo gnocchi

Name: Chorizo gnocchi
Cook time: 20 min
Yield: 1
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 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND CHORIZO:
Finely slice the Swiss brown mushrooms. Using half, peel then finely 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 then cook for 4-5 mins. Add the mushrooms, season with salt and cook for 2-3 mins, stirring often. Add the cherry tomato passata and cook for 1 min. Add the gnocchi and baby spinach and cook for a further 1-2 mins or until spinach starts to wilt.
TO SERVE:
Spoon the chorizo and cherry tomato gnocchi into a bowl. Dollop with pesto cream and sprinkle over toasted almonds.