A one-pan chorizo and gnocchi skillet with broccoli, tomatoes, and warm spices, ready in 20 minutes.
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| prepChop chorizo ring into chunks | ||||
| prepChop broccoli head | ||||
| 15 ml olive oil | Fry chorizo in oil, 5 min | Add gnocchi, onion & broccoli, stir 5 min | Add tomatoes, spices, honey & seasoning, cook 5–6 min | Serve with grated cheese |
| 200 g chorizo ring, chopped | ||||
| 500 g 2 oz dried gnocchi | ||||
| 1 red onion | ||||
| 1 broccoli head, chopped | ||||
| 2 × 400 g canned chopped tomatoes | ||||
| 2 tsp dried oregano | ||||
| 1 tsp garlic powder | ||||
| 1 tsp smoked paprika | ||||
| 15 ml honey | ||||
| salt and pepper to taste | ||||
| 60 g grated cheese | ||||
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