One-Pan Chorizo Gnocchi

30 min · Easy · Serves 1

570 kcal per serving · 24g protein

Gnocchi softened in hot water, then tossed through a creamy paprika-red pan sauce of chorizo, peppers and burst cherry tomatoes. No boiling pot needed.

Ingredients

• 125 g Potato gnocchi
• 55 g Chorizo ring, broken into chunks
• Bell peppers, in 2 cm cubes × ½
• 60 g Cherry tomatoes
• 1 clove Garlic, sliced
• Fresh red chili, sliced × ⅓
• 1 tsp Red wine vinegar
• ½ tbsp Mascarpone
• 6 g Fresh basil
• 10 g Parmesan, to serve
• 2 g Salt
• 1 g Black pepper

Method

1. Chorizo & Peppers

   

   Fry the chorizo chunks in a large dry frying pan over medium heat until the fat runs orange, about 3 minutes, then add the peppers and fry them in the chorizo fat until they start to soften.

2. Soak the gnocchi

   

   While the peppers keep softening, cover the gnocchi with boiling water in a bowl. Leave them to soak for 10 minutes and carry straight on with the sauce.

3. Burst the Tomatoes

   

   Add the whole cherry tomatoes, garlic and chili to the pan and keep the heat high until the tomatoes start to burst.

4. Cream the Sauce

   

   Stir the red wine vinegar and mascarpone into the pan until they melt into a creamy, paprika-tinted sauce; season to taste, then add most of the basil, roughly torn.

5. Toss & Serve

   

   Drain the gnocchi, toss them through the sauce, and serve with parmesan and the last basil leaves.

More to cook

• Chicken & Chorizo Baked Rice50 min
• Pan-Seared Gnocchi25 min
• Baked Gnocchi alla Sorrentina25 min
• Huevos Rotos40 min