Chorizo Gnocchi Recipes

CREAMY GNOCCHI WITH CHORIZO AND PEPPERS

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Add the chorizo, scallions, garlic and orange, red and yellow peppers and cook, stirring occasionally, until the chorizo is browned and has turned the oil red, 6 to 8 minutes.
• Add the tomato paste, Cajun seasoning, salt and pepper, then stir and cook for 1 minute more. Stir in the chicken broth, heavy cream and Worcestershire sauce. Next, add the gnocchi and bring to a simmer. Simmer the mixture until the gnocchi has softened and cooked, 3 to 5 minutes. Stir in the Parmesan and sprinkle with basil leaves to serve.

CHORIZO & MOZZARELLA GNOCCHI BAKE

Steps:

• Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
• Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.

GNOCCHI WITH CHORIZO AND GARLIC

Steps:

• Mash the potatoes. Use a potato ricer if possible or mash the potato then pass through a sieve. This gets rid of any lumps. Put in a mixing bowl.
• Sieve the flour into the bowl of potato. Add the beaten egg, salt and pepper. Mix with a spoon so it forms a dough.
• Flour the work surface and your hands and knead for about 5 minutes. Keep adding extra flour as necessary to stop it sticking.
• Divide the dough into four. Divide each in half again then roll out into a long sausage about one centimetre wide. Slice into gnocchi about one centimetre long each. Repeat with all the dough. If only serving 2 people, put half the gnocchi in the freezer. Let them freeze individually on a lined baking tray, then put them all together in a bag when they are frozen.
• Put a saucepan of water on to boil. At the same time heat a wok. When hot, add the chorizo, stir, cooking on both sides. The chorizo should release red oil. Add the garlic and tomatoes. Keep stirring so it doesn't burn.
• Add the gnocchi to the saucepan of boiling water. Boil for about 3 minutes. They should all rise to the surface.
• Drain the gnocchi and add to the wok. Stir so all the gnocchi are coated in the sauce. Serve with grated parmesan.

GNOCCHI WITH CHORIZO AND CORN

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chorizo, garlic and onion and cook until the chorizo is cooked through, 5 to 8 minutes. Drain any excess grease if needed.
• Add the roasted bell peppers, corn and green chiles. Stir to combine. Add the cream and stock and bring to a boil. Allow the sauce to thicken slightly while you cook the gnocchi.
• Drop the gnocchi into the boiling water and stir. Cook briefly, about 1 minute; the gnocchi will float to the top when ready. Using a slotted spoon, transfer the gnocchi to the sauce, then toss to combine.
• Remove the skillet from the heat and add the cheese and butter. Continue to toss until the cheese has melted and everything has come together. Serve garnished with sliced green onions.

CHORIZO GNOCCHI

Steps:

• Remove the casings from the chorizo, and finely dice the sausage into pieces. Wash the spinach and vegetables. Cut the cherry tomatoes in half. Finely dice the garlic, onion and bell pepper.
• Add diced onion, garlic and diced chorizo to a skillet with the olive oil. Sauté on medium heat until the onion is soft.
• Add gnocchi, diced peppers, seasoning and halved cherry tomatoes to the skillet. Sauté for a few minutes, until the tomatoes and gnocchi are soft.
• Lastly, add spinach and stir. Allow the leaves to wilt down. Remove the dish from the heat, and add any seasoning as needed.