Creamy Chorizo Gnocchi
Serves 1
Directions
- 1Start by cooking the chorizo until it turns crispy.
- 2Start by cooking the chorizo until it turns crispy.
- 3Start by cooking the chorizo until it turns crispy.
- 4Add in the red onion and red pepper and cook until it softens.
- 5Add in the red onion and red pepper and cook until it softens.
- 6Add in the red onion and red pepper and cook until it softens.
- 7Chuck in the garlic and cook for a minute.
- 8Chuck in the garlic and cook for a minute.
- 9Chuck in the garlic and cook for a minute.
- 10Add in the chicken stock, tomato paste, and cream cheese and stir well.
- 11Add in the chicken stock, tomato paste, and cream cheese and stir well.
- 12Add in the chicken stock, tomato paste, and cream cheese and stir well.
- 13Cook the gnocchi in salted boiling water.
- 14Cook the gnocchi in salted boiling water.
- 15Cook the gnocchi in salted boiling water.
- 16Add the cooked gnocchi into the sauce and stir to coat.
- 17Add the cooked gnocchi into the sauce and stir to coat.
- 18Add the cooked gnocchi into the sauce and stir to coat.
- 19Add the Parmesan and fresh basil and stir well.
- 20Add the Parmesan and fresh basil and stir well.
- 21Add the Parmesan and fresh basil and stir well.
- 22Taste for seasoning, then dish it up.
- 23Taste for seasoning, then dish it up.
- 24Taste for seasoning, then dish it up.
- 25Finish with some more grated Parmesan and enjoy.
- 26Finish with some more grated Parmesan and enjoy.
- 27Finish with some more grated Parmesan and enjoy.
Ingredients
- 150 g chorizo
- 150 g chorizo
- 150 g chorizo
- 1 red onion
- 1 red onion
- 1 red onion
- 1 red pepper
- 1 red pepper
- 1 red pepper
- 4 cloves garlic
- 4 cloves garlic
- 4 cloves garlic
- 150 ml chicken stock
- 150 ml chicken stock
- 150 ml chicken stock
- 1 tbsp tomato paste
- 1 tbsp tomato paste
- 1 tbsp tomato paste
- 100 g cream cheese
- 100 g cream cheese
- 100 g cream cheese
- 400 g gnocchi
- 400 g gnocchi
- 400 g gnocchi
- 40 g Parmesan
- 40 g Parmesan
- 40 g Parmesan
- 25 g fresh basil
- 25 g fresh basil
- 25 g fresh basil
Equipment
frying panpotgrater
Tips
- Keep some of the gnocchi cooking water in case you need to use it to loosen up the sauce.