Fancy a simple and easy dinner that is full of flavour, this one is for you. It is so tasty, you get spice from the chorizo, sweetness from the tomatoes, acid and depth from the wine and fluffy filling pockets of gnocchi. I usually make a large batch of gnocchi when we have potatoes left over, they freeze so easily and can be cooked from frozen. They taste just as good frozen as they do when made fresh. I think this could be a family favourite go to recipe.
Ingredients (serves 2)
- 1 box of frozen herb gnocchi (recipe here) or a fresh packet
- string of cooking chorizo, skins removed
- 1 shallot, finely sliced
- 1 garlic clove, finely sliced
- 1/2 tin chopped tomatoes
- 1 small glass of white wine
- 1 tsp dried herbs (if using plain gnocchi)
- 30g grated parmesan cheese
- sprinkle of chilli flakes, for garnish (optional)
- olive oil for frying
- In a medium pan, cook the chorizo over a medium heat, breaking up any clumps, until beginning to brown, around 8 to 10 minutes. Scrape the chorizo onto a plate and set aside.
- Heat a drizzle of olive oil into the pan. Add the shallot, season with a crack of salt and black pepper and cook over moderate heat until golden, 5 to 7 minutes. Add the garlic and cook, stirring continuously, until softened, about 2 minutes. .
- Deglaze the pan with the wine, scraping up any browned bits. Cook until the wine has reduced by two-thirds, about 3 minutes.
- Return the chorizo to the skillet with the chopped tomatoes, dried herbs if using and chicken stock. Bring the sauce to a boil, then simmer over a moderately low heat, stirring, until reduced by half, about 30 minutes. Stir in the parmesan cheese. Keep warm.
- Add the gnocchi to a pan of boiling water, once they float to the top they are cooked, so remove with a slotted spoon and place into your pan with the sauce. Stir so the gnocchi are coated with the sauce and serve immediately in warm bowls and sprinkle over the chilli flakes.