Quick and Easy Chorizo Gnocchi Recipe
This chorizo gnocchi recipe is a delicious and hearty dish that draws inspiration from the vibrant cuisine of Spain. It combines chorizo sausage with manchego cheese and sherry vinegar, and it is all freshened up with peas and broad beans.
Servings 2 Servings
Calories 887kcal
Ingredients
- 250 g Cooking Chorizo 9oz
- 1 Small-Medium Echalion or Banana Shallot 35g
- 150 g Broad Beans 1 Cup
- 75 g Garden Peas ½ cup
- ½ teaspoon Dried Chilli Flakes
- 400 g Gnocchi 14oz
- 1-2 tablespoon Sherry Vinegar
- 50 g Manchego Cheese ½ cup
Instructions
- Remove the skins from the chorizo and then tear it into 1-2cm (½-¾") rough chunks.
- Cut the shallot in half lengthways, then peel it and cut it into thin half-moon shapes.
- If the peas and broad beans are frozen, defrost them by running under cold water.
- Peel the leathery skins from the broad beans.
- Crumble the manchego cheese.
- Heat a nonstick frying pan (30cm or 12") over medium heat and add the torn-up chorizo, and cook for 10 minutes, stirring occasionally.
- Bring a medium saucepan (20cm or 8") of generously salted (1-1.5 teaspoons in this size pan) water to a boil.
- When the sausage has been cooking for 8 minutes, add the gnocchi to the boiling salted water and cook for 2 minutes.
- Add the shallot and chilli flakes to the sausage when you add the gnocchi to the boiling water and continue to cook, stirring occasionally,
- Drain the gnocchi and add it to the sausage for 1 minute, tossing to coat in the oil
- Add the sherry vinegar, peas and broad beans and cook for a final minute,
- Serve with the crumbled manchego cheese.
Nutrition
Serving: 1 | Calories: 887kcal | Carbohydrates: 89g | Protein: 41g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 105mg | Sodium: 1184mg | Potassium: 344mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1027IU | Vitamin C: 18mg | Calcium: 345mg | Iron: 11mg
