One-Pan Chorizo Gnocchi

40 min · Easy · Serves 1

640 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 × 1
• 60 g Cherry tomatoes
• 1 clove Garlic, sliced
• Fresh red chili, sliced × 1
• 1 tsp Red wine vinegar
• 0.5 tbsp Mascarpone
• 6 g Fresh basil
• 10 g Parmesan, to serve

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

   

   Cover the gnocchi with boiling water in a bowl and leave to soak for 10 minutes.

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.