Chorizo and Mozzarella Gnocchi
with Tomato Sauce and Spinach
This Chorizo and Mozzarella Gnocchi is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Echalion Shallot
2
Garlic Clove
1
Mozzarella
(Contains Milk)
500
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
60
Chorizo
1
Finely Chopped Tomatoes with Basil
10
Chicken Stock Paste
1
Chilli Flakes
100
Baby Spinach
Not included in your delivery
1
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt.
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Drain and tear the mozzarella into small pieces.
When your pan of water is boiling, add the gnocchi and simmer until they float to the top, 2-3 mins.
Drain well in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Set aside for frying later.
While the gnocchi cook, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the shallot and chorizo and fry until the shallot has softened and the chorizo has started to brown, 3-4 mins.
Stir in the garlic and cook for 1 min more, then pour in the chopped tomatoes, chicken stock paste, chilli flakes (use less if you'd prefer things milder) and sugar for the sauce (see pantry for amount).
Bring the sauce to the boil, then reduce the heat to medium and simmer until thickened, 5-7 mins.
Meanwhile, heat a drizzle of oil in another large (preferably nonstick) frying pan on high heat.
Once hot, add the gnocchi and stir-fry until golden, 6-8 mins.
Once thickened, stir the spinach into the sauce a handful at a time until wilted and piping hot, 1-2 mins.
Add the fried gnocchi, then taste and season with salt and pepper if needed.
Add half the torn mozzarella pieces and stir to combine, adding a splash of water if it's a little thick.
When ready, serve your gnocchi in bowls with the remaining mozzarella scattered on top.
Enjoy!
