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Chorizo and pepper gnocchi recipe

40 ratings

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

Serves 4
5 mins to prepare and 25 mins to cook
346 calories / serving
Healthy

Ingredients

4 tsp olive oil
2 red onions, finely sliced
1½ mixed peppers, sliced
60g chorizo slices, cut into strips
2 garlic cloves, crushed
¼-½ tsp crushed chillies, to taste
500g pack gnocchi
½ lemon, juiced
100g baby spinach
10g pecorino
10g fresh basil, leaves picked

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1455kj
346kcal 17%
Fat
9g 13%
Saturates
3g 15%
Sugars
5g 6%
Salt
1.7g 29%

of the reference intake
Carbohydrate 54g Protein 10.7g Fibre 4.7g

Method

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.

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