Chorizo And Gnocchi Bake Food

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.

CREAMY GNOCCHI WITH CHORIZO AND PEPPERS

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Add the chorizo, scallions, garlic and orange, red and yellow peppers and cook, stirring occasionally, until the chorizo is browned and has turned the oil red, 6 to 8 minutes.
• Add the tomato paste, Cajun seasoning, salt and pepper, then stir and cook for 1 minute more. Stir in the chicken broth, heavy cream and Worcestershire sauce. Next, add the gnocchi and bring to a simmer. Simmer the mixture until the gnocchi has softened and cooked, 3 to 5 minutes. Stir in the Parmesan and sprinkle with basil leaves to serve.

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.

CHORIZO AND GNOCCHI BAKE

Steps:

• Finely chop 2 cloves of garlic and chop chorizo into bite size bits.
• Place chorizo in frying pan and cook until crispy
• Add garlic, a teaspoon of chilli flakes and a handful of basil leaves. Cook for 30 seconds, and then add 200g of spinach. Wilt the spinach down, and then pour in a tin of chopped tomatoes. Fill the tin halfway with water, and pour that in. Turn down to a medium heat and allow to reduce and thicken.
• Once the sauce has thickened remove from the heat. Drain the gnocchi and pour into a baking dish. Cover the gnocchi with your chorizo sauce. Flatten it out, and tear two balls of mozzarella over the top. Cover the whole dish with grated Parmesan, and then place under the grill for 15 minutes or until the cheese is golden and bubbling

CHORIZO AND MOZZARELLA GNOCCHI BAKE

Steps:

• Fry the onion and garlic in 1tbsp of oil over a medium heat until soft and fragrant. Add the chorizo and fry for another 5 minutes.
• Add the tinned tomatoes along with the sugar, salt and pepper. Bring to a simmer then add the gnocchi, cook until soft, about 8 minutes, stirring often to prevent it sticking.
• Turn on the grill to 200 degrees celsius. Add about 3/4 of the mozzarella and all the basil to the gnocchi and stir well. Divide the gnocchi into individual ramekins, or one dish, and top with the remaining mozzarella.
• Put the gnocchi under the grill for 3 minutes or until the mozzarella is crisp and bubbling. Serve with green salad.