Serves 4
Directions
- 1Fry off the diced chorizo until crisp and the oils have released. Lift the chorizo out with a slotted spoon and set aside, leaving the oil in the pan.
- 2Add the diced chicken to the pan. Season with the Cajun seasoning, smoked paprika, salt and black pepper. Cook for 5-6 minutes, stirring regularly, until the chicken is lightly golden on the outside.
- 3Add the chopped garlic and diced red peppers and cook for a further 2-3 minutes until starting to soften.
- 4Stir in the tomato purée and cook it out for 30 seconds. Sprinkle in the crumbled stock cube, then pour in the hot water and cream. Stir well and bring to a gentle simmer.
- 5Add the gnocchi directly to the pan and stir to coat in the sauce. Simmer uncovered for 6-8 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened.
- 6Lower the heat and scatter over the mozzarella and cheddar. Cover the pan with a lid for 3-4 minutes until the cheese has melted.
- 7Finish by scattering the crispy chorizo and fresh parsley over the top just before serving.
Ingredients
- 65 g diced chorizo
- 500 g diced chicken breast
- 1 tbsp cajun seasoning
- 1 tsp smoked paprika
- salt
- black pepper
- 400 g fresh gnocchi
- 1 heaped tsp chopped garlic
- 2 diced red pepper
- 2 tbsp tomato puree
- 1 crumbled chicken stock cube
- 200 ml Elmea single cream alternative
- 150 ml hot water
- 80 g grated mozzarella
- 30 g grated reduced fat cheddar
- 2 sprigs chopped fresh parsley
Equipment
panslotted spoonlid
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