Georgina

Creamy Chorizo & Zucchini Gnocchi

Make another deliciously warming winter meal that's gluten free (if you use the right gnocchi), super tasty and semi balanced.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 2
Course: Dinner
Cuisine: Gnocchi, Pasta
Ingredients Equipment Method

Ingredients
  

  • 2 whole zucchini sliced into thin rounds
  • 2 cloves garlic crushed
  • 250 g chorizo sliced into rounds
  • 1 Tbsp olive oil
  • 1/2 cup cream
  • 200 g spinach
  • 1 tsp chilli flakes onion powder, garlic powder, paprika, cayenne, salt & pepper to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • Salt & pepper to taste
  • 400 g Simply Wize original gluten free gnocchi Can use other gnocchi too
  • 10 g butter

Equipment

  • pan
  • Pot

Method
 

  1. Add your olive oil to a medium sized pan on medium heat, add chorizo and cook for about 3 minutes per size or till they show a bit of colour, then remove from the pan.
  2. In the same pan with all the lovely chorizo fat, add zucchini and garlic and cook for about 5 minutes.
  3. Turn down the heat and add your cream, chilli flakes, onion powder, garlic powder, paprika cayenne pepper, salt and pepper. About 1/2 teaspoon of each or more to taste.
  4. Boil water in a medium pot and add salt. Then add your gnocchi. It should only take about 3 minutes to cook but you can always gauge this by the gnocchi floating to the top when it’s done.
  5. Once the sauce has changed colour and it looks like it’s thickened, add back n your chorizo, I also added a bit of butter and a few handfuls of fresh (or frozen) spinach.
  6. Add your gnocchi straight to the sauce and mix it all up.
  7. Sprinkle with parmesan cheese if you’d like!