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Chorizo and pepper gnocchi recipe
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Soft and pillowy gnocchi get a boost of flavour with smoky chorizo and bright peppers. Ready in just 30 minutes, finish off with a shaving of pecorino for some welcome cheesiness. See method
Ingredients
- 4 tsp olive oil
- 2 red onions, finely sliced
- 1½ mixed peppers, sliced
- 60g chorizo slices, cut into strips
- 2 garlic cloves, crushed
- ¼-½ tsp crushed chillies, to taste
- 500g pack gnocchi
- ½ lemon, juiced
- 100g baby spinach
- 10g pecorino
- 10g fresh basil, leaves picked
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1455kj
346kcal
17%
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Fat
9g
13%
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Saturates
3g
15%
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Sugars
5g
6%
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Salt
1.7g
29%
of the reference intake
Carbohydrate 54g
Protein 10.7g
Fibre 4.7g
Method
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Heat 2 tsp oil in a large frying pan over a medium heat. Add the onions, peppers, 50ml water and a pinch of salt, and fry for 10 mins until tender. Add the chorizo, garlic and chillies, and fry for 1-2 mins until fragrant and the chorizo starts to release its oils.
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Tip the gnocchi into the pan with another 1 tsp oil and cook for 10 mins, stirring frequently, until the gnocchi starts to crisp and turn golden.
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Meanwhile, whisk the remaining 1 tsp oil in a bowl with the lemon juice and season with a little black pepper. Toss through the spinach. Serve the gnocchi scattered with the cheese and basil leaves, with the spinach salad alongside.
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