This creamy chorizo gnocchi is ready in a flash! Toss tender gnocchi with a rich, smoky British chorizo, spinach and garlic sauce. Simmer, sizzle, done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.1 g||4.2 g|
|Protein||7.7 g||29.2 g|
|Salt||1.3 g||4.9 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick with a matching lid), over a medium-high heat
Chop the cherry tomatoes in half
Once hot, add the diced chorizo and cook for 3 min or until it begins to crisp
While the chorizo is cooking, add the gnocchi to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the gnocchi for 3 min or until it begins to rise to the top of the pot
Once done, drain the gnocchi, reserving a cup of the starchy cooking water
Add the roasted garlic paste to the pan and cook for 30 secs
Add 100ml [175ml] boiled water and the soft cheese and give everything a good mix up
Add the chopped tomatoes and spinach and cook, covered, for 2 min or until the spinach begins to wilt
Add the drained gnocchi to the pan and cook for 30 secs further or until the sauce begins to stick to the gnocchi – this is your creamy chorizo gnocchi
Tip: Add a splash of starchy cooking water if your sauce is looking a little dry!
Set the creamy chorizo gnocchi in the centre of the table, ready to share
Top with the grated Italian hard cheese, a drizzle of olive oil and a grind of black pepper and let everyone dig in