One Pan Creamy Cajun chicken & chorizo gnocchi

Serves 4
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Directions

  1. 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.
  2. 2Fry 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.
  3. 3Fry 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.
  4. 4Add 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.
  5. 5Add 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.
  6. 6Add 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.
  7. 7Add the chopped garlic and diced red peppers and cook for a further 2-3 minutes until starting to soften.
  8. 8Add the chopped garlic and diced red peppers and cook for a further 2-3 minutes until starting to soften.
  9. 9Add the chopped garlic and diced red peppers and cook for a further 2-3 minutes until starting to soften.
  10. 10Stir 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.
  11. 11Stir 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.
  12. 12Stir 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.
  13. 13Add 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.
  14. 14Add 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.
  15. 15Add 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.
  16. 16Lower the heat and scatter over the mozzarella and cheddar. Cover the pan with a lid for 3-4 minutes until the cheese has melted.
  17. 17Lower the heat and scatter over the mozzarella and cheddar. Cover the pan with a lid for 3-4 minutes until the cheese has melted.
  18. 18Lower the heat and scatter over the mozzarella and cheddar. Cover the pan with a lid for 3-4 minutes until the cheese has melted.
  19. 19Finish by scattering the crispy chorizo and fresh parsley over the top just before serving.
  20. 20Finish by scattering the crispy chorizo and fresh parsley over the top just before serving.
  21. 21Finish by scattering the crispy chorizo and fresh parsley over the top just before serving.

Ingredients

  • 65 g diced chorizo
  • 65 g diced chorizo
  • 65 g diced chorizo
  • 500 g diced chicken breast
  • 500 g diced chicken breast
  • 500 g diced chicken breast
  • 1 tbsp cajun seasoning
  • 1 tbsp cajun seasoning
  • 1 tbsp cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • 400 g fresh gnocchi
  • 400 g fresh gnocchi
  • 400 g fresh gnocchi
  • 1 heaped tsp chopped garlic
  • 1 heaped tsp chopped garlic
  • 1 heaped tsp chopped garlic
  • 2 diced red pepper
  • 2 diced red pepper
  • 2 diced red pepper
  • 2 tbsp tomato puree
  • 2 tbsp tomato puree
  • 2 tbsp tomato puree
  • 1 crumbled chicken stock cube
  • 1 crumbled chicken stock cube
  • 1 crumbled chicken stock cube
  • 200 ml Elmea single cream alternative
  • 200 ml Elmea single cream alternative
  • 200 ml Elmea single cream alternative
  • 150 ml hot water
  • 150 ml hot water
  • 150 ml hot water
  • 80 g grated mozzarella
  • 80 g grated mozzarella
  • 80 g grated mozzarella
  • 30 g grated reduced fat cheddar
  • 30 g grated reduced fat cheddar
  • 30 g grated reduced fat cheddar
  • 2 sprigs chopped fresh parsley
  • 2 sprigs chopped fresh parsley
  • 2 sprigs chopped fresh parsley

Equipment

panslotted spoonlid