Creamy Chorizo Gnocchi
A one-pan pasta dish of gnocchi tossed with spiced chorizo, sautéed vegetables, and a creamy tomato-wine sauce finished with spinach and Parmesan.
| 1 tablespoon olive oil | Fry chorizo in oil, 2–3 min | Add shallot & bell pepper, cook 3 min | Stir in garlic & chilli, cook 1 min | Pour in wine, cook 1 min, stir in tomato paste | Stir in cream cheese & gnocchi water until smooth | Add spinach, simmer 1–2 min until wilted | Toss in cooked gnocchi, stir in Parmesan | Season with salt & pepper, serve |
| 100 g (3.5 oz) chorizo, cut into small pieces | ||||||||
| 1 medium shallot, diced | ||||||||
| 1 red bell pepper, diced | ||||||||
| 2 large garlic cloves, finely chopped | ||||||||
| 1/4 teaspoon red chilli flakes | ||||||||
| 75 ml (1/3 cup) dry white wine | ||||||||
| 1 tablespoon tomato paste | ||||||||
| 100 g (3.5 oz) cream cheese | ||||||||
| 500 g (17.5 oz) gnocchi, cooked | ||||||||
| 100 g (3.5 oz) baby spinach | ||||||||
| 30 g (1/3 cup) grated Parmesan | ||||||||
| Salt and pepper to taste |
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