Best Creamy Gnocchi With Chorizo And Peppers Recipes

CHORIZO GNOCCHI

Steps:

• Remove the casings from the chorizo, and finely dice the sausage into pieces. Wash the spinach and vegetables. Cut the cherry tomatoes in half. Finely dice the garlic, onion and bell pepper.
• Add diced onion, garlic and diced chorizo to a skillet with the olive oil. Sauté on medium heat until the onion is soft.
• Add gnocchi, diced peppers, seasoning and halved cherry tomatoes to the skillet. Sauté for a few minutes, until the tomatoes and gnocchi are soft.
• Lastly, add spinach and stir. Allow the leaves to wilt down. Remove the dish from the heat, and add any seasoning as needed.

GNOCCHI WITH CHORIZO AND CORN

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chorizo, garlic and onion and cook until the chorizo is cooked through, 5 to 8 minutes. Drain any excess grease if needed.
• Add the roasted bell peppers, corn and green chiles. Stir to combine. Add the cream and stock and bring to a boil. Allow the sauce to thicken slightly while you cook the gnocchi.
• Drop the gnocchi into the boiling water and stir. Cook briefly, about 1 minute; the gnocchi will float to the top when ready. Using a slotted spoon, transfer the gnocchi to the sauce, then toss to combine.
• Remove the skillet from the heat and add the cheese and butter. Continue to toss until the cheese has melted and everything has come together. Serve garnished with sliced green onions.

CHORIZO & MOZZARELLA GNOCCHI BAKE

Steps:

• Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
• Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.