Chorizo Gnocchi 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.

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 GNOCCHI RECIPE

Steps:

• Set a large pot filled with water on a stove and bring to a boil. Once boiled, add a generous pinch of salt, gnocchi and sliced kale, cook according to package instructions.
• Meanwhile, in a large pan heat the olive oil and add the diced cured chorizo, cook while stirring for 1 minutes over medium heat until the chorizo releases its fat and is slightly golden on the outside. Careful not to burn. Add the garlic and sliced sun-dried tomatoes to pan and cook for about 30 seconds, then deglaze the pan with the white wine and let everything simmer until the liquid is reduced in half for about 3 minutes.
• Pour in the heavy cream and sprinkle the grated Parmesan all over, stir over low heat until the cheese is incorporated into the sauce. Drain the gnocchi with the kale and add directly to the sauce. Toss gently to combine. Chorizo is quite salty, so you need to taste the dish to determine whether more salt is needed. Serve immediately.

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 GNOCCHI

Steps:

• Put the chorizo, onion and oil in a large, ovenproof frying pan over a low-medium heat and gently fry for about 10 minutes, until the chorizo is beginning to crisp and the onions are soft.
• Add the peppers and fry for 5 minutes to soften, then stir in the garlic and fry for about 1 minute.
• Stir in the tomatoes, tomato purée and sugar. Use 300ml/10fl oz water to swill out the tomato tins and stir this in too. Bring to a simmer, then stir in the gnocchi. Simmer for 8-10 minutes, stirring often, until the gnocchi are soft and the sauce has thickened.
• Preheat the grill to medium-high.
• Stir the kale into the pan with the gnocchi and season to taste. Scatter the mozzarella over the top and grill until the cheese is bubbling and golden.