Baby Gnocchi with Chorizo and Herbs

Baby Gnocchi with Chorizo and Herbs

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 19, 2017.
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Be careful not to overcook gnocchi or it will become chewy. Gnocchi will float once it’s cooked, it’s a great visual cue.

Ingredients

Baby Gnocchi with Chorizo and Herbs

  • 1 pack mild chorizo
  • 1 red onion, thinly sliced
  • 1 capsicum, diced 2cm
  • 1 punnet cherry tomatoes
  • 2 teaspoons gnocchi spice mix
  • 1 pack baby gnocchi
  • 2 teaspoons garlic paste
  • 2 tablespoons butter
  • ½ bag baby spinach
  • ½ cup pasta water
  • 2 tablespoons mint leaves, finely chopped
  • 2 tablespoons basil leaves, finely chopped

To Serve

  • ½ bag shaved Parmesan cheese

Steps

  1. Bring a full kettle of water to the boil. Prepare capsicum, onion and herbs. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chorizo and red onion for about 4 minutes, until onion is tender. Add capsicum, cherry tomatoes and gnocchi spice mix and cook for about 3 minutes until tender.
  2. While chorizo is cooking, pour boiling water into a medium pot and bring to the boil. Add a pinch of salt and baby gnocchi. Cook for about 2 minutes, until tender. Gnocchi will float to the top when cooked.
  3. Reserve ½ cup of pasta water and drain gnocchi. Return to pot with a drizzle of oil to prevent sticking. Set aside.
  4. Add garlic paste, butter and spinach to pan with chorizo. Add cooked gnocchi and cook for about 1 minute until fragrant. Add a little pasta water if it is too dry. Remove from heat and fold through herbs. Season to taste with salt and pepper.
  5. To serve, divide baby gnocchi with chorizo and herbs between bowls and top with Parmesan cheese.

Nutritional Information

Energy 2771 kj
662 kcal
Protein 27.9g
Carbohydrate 47.1g
Fat 40.0g