Creamy Gnocchi
with Chorizo, Spinach and Peas
Traditionally gnocchi is boiled in salted water. In this recipe we have given gnocchi a HelloFresh twist by pan-frying it instead. Pan-frying gnocchi gives the outside a beautiful crisp bite while the inside remains pillowy soft and delicious. This gives the benefit of both texture in one small package. We’ve mixed this with smoky chorizo, sweet plum tomatoes and crème fraîche for a delicious creamy dish!
The quantities provided above are averages only.
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
1000
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
1
Plum Tomatoes
1
Garlic Clove
2
Diced Chorizo
½
Chicken Stock Pot
1
Baby Spinach
1
Basil
1
Creme Fraiche
(Contains Milk)
1
Courgette
(May contain Celery)
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 150 degrees. Heat a large frying pan on medium-high heat and add a glug of oil. Gently fry the gnocchi until it is golden all over. This should take around 10 mins. Stir frequently to make sure it doesn’t burn. Tip:Do this in batches and when one batch is ready, keep it warm on a baking tray in the oven whilst you get on with the next batch.
Cut the tomatoes in half through the equator and pop into a bowl. Drizzle over a glug of oil and season with a pinch of salt. Keep to one side. Peel and grate the garlic (or use a garlic press if you have one). Cut the top and bottom off the courgette and cut in half lengthways. Cut each half into three long strips, then chop at 1cm intervals to create small chunks.
Pop a saucepan on medium heat and add a splash of oil. Add the chorizo and cook for 5 mins until it is browned and has released its lovely red oil.
Once your chorizo is cooked, add your garlic. Cook for 1 minute over medium-high heat and then add the chicken stock pot and the water (amount specified in the ingredient list). Stir to dissolve your stock pot and bring to the boil.
When the water is boiling, add your courgette and baby spinach. Cover the pan with a lid or plate and cook for 4-5 mins until your spinach is wilted.
Next, pull the basil leaves off their stalks and then roughly chop. Add half to your tomatoes and mix well.
When your courgette and spinach are cooked, mix in the crème fraîche and bring to the boil. This is your creamy sauce. Stir in the leftover basil and add salt and black pepper to taste.
Add your gnocchi to your creamy sauce. Spoon your creamy gnocchi into bowls and finish with your tomatoes on top. Enjoy
