You should receive an email shortly.
Please log in to add this recipe
Go to binder
Soft and pillowy gnocchi get a boost of flavour with smoky chorizo and bright peppers. Ready in just 30 minutes, finish off with a shaving of pecorino for some welcome cheesiness. See method
of the reference intake
Heat 2 tsp oil in a large frying pan over a medium heat. Add the onions, peppers, 50ml water and a pinch of salt, and fry for 10 mins until tender. Add the chorizo, garlic and chillies, and fry for 1-2 mins until fragrant and the chorizo starts to release its oils.
Tip the gnocchi into the pan with another 1 tsp oil and cook for 10 mins, stirring frequently, until the gnocchi starts to crisp and turn golden.
Meanwhile, whisk the remaining 1 tsp oil in a bowl with the lemon juice and season with a little black pepper. Toss through the spinach. Serve the gnocchi scattered with the cheese and basil leaves, with the spinach salad alongside.
See more Gnocchi recipes
Before you comment please read our community guidelines.