Fast Smoky Chorizo Gnocchi

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1clove garlic
• 1pcs chorizo sausage
• 10g Spanish seasoning
• 400g can cherry tomatoes
• 400g gnocchi
• 50g baby spinach leaves
• 2g chilli flakes
• 1pcs olive oil
• 8ml red wine vinegar
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the gnocchi (speed things up by using your kettle to boil the water). Thinly slice the capsicum. Crush or finely chop the garlic. Quarter the chorizo lengthwise, then thinly slice.
2. Step 2 — Cook chorizo
   Put the chorizo and a generous drizzle of olive oil in a cold medium deep frypan over medium-high heat. Cook, stirring, for 4-5 mins until golden and crisp. Remove the chorizo from the pan with a slotted spoon, leaving the flavoured oil in the pan.
3. Step 3 — Start sauce
   Heat the flavoured oil in the pan over high heat. Cook the capsicum, stirring, for 3-4 mins until tender and slightly charred. Add the garlic and 2 tsp Spanish seasoning* and cook, stirring, for 30 secs or until fragrant. Add 1½ tsp red wine vinegar and 1 tsp honey and stir to combine.
4. Step 4 — Finish sauce
   Add the chorizo and half the tomatoes* to the capsicum mixture and bring to a simmer. Reduce the heat to medium and cook, scraping to incorporate the flavour from the base of the pan, for 2 mins or until the sauce is slightly reduced. Taste, then season with salt and pepper.
5. Step 5 — Cook gnocchi and spinach
   Meanwhile, add the gnocchi to the pan of boiling water (make sure the water is at a rapid boil). Stir to separate the gnocchi, then return to the boil and cook for 3 mins. Reserve 125ml (½ cup) cooking water. Put the spinach in a sieve, then drain the gnocchi over the spinach.
6. Step 6 — Get ready to serve
   Add the spinach and gnocchi to the sauce, then gradually add the reserved cooking water, stirring constantly, until the sauce coats the gnocchi. Divide the gnocchi among bowls. Scatter with a pinch of chilli flakes*, if desired, to serve.

Allergens

Sulphites, Gluten, Wheat