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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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Course Dinner
Cuisine Gnocchi, Pasta
Keyword Gluten free, gnocchi, Pasta
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
Author Georgina

Equipment

  • pan
  • Pot

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

Instructions

  • 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.
  • In the same pan with all the lovely chorizo fat, add zucchini and garlic and cook for about 5 minutes.
  • 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.
  • 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.
  • 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.
  • Add your gnocchi straight to the sauce and mix it all up.
  • Sprinkle with parmesan cheese if you’d like!