Directions
- 1Slice the chorizo into thin rounds.
- 2Finely dice the onion.
- 3Add the chorizo to a large pan with the heat off, then turn to medium and fry for 3-4 minutes until it crisps and releases its oil.
- 4Slice the courgette into small bite-sized pieces.
- 5Use a slotted spoon to remove the chorizo, leaving the excess fat behind.
- 6Add the onion and courgette to the pan.
- 7Fry for around 4 minutes until they soften and start taking on color.
- 8Finely dice the garlic and basil.
- 9Stir in the garlic, oregano, and a good pinch of salt & pepper, then fry for 30 seconds.
- 10Stir in the tomato puree and fry for a minute.
- 11Stir in the chicken stock and cream.
- 12Stir in the basil and parmesan, then simmer for 3-4 minutes or until the sauce thickens.
- 13Halve the baby plum tomatoes.
- 14Stir in the tomatoes and simmer for 2 minutes until they just start to soften.
- 15Bring a large pot of salted water to boil and add the gnocchi. Cook for 1 minute.
- 16Use a slotted spoon to transfer the gnocchi into the sauce.
- 17Add the cooked chorizo to the sauce.
- 18Turn the heat to low and give everything a good stir until combined.
- 19Check for seasoning and adjust if needed, then serve with extra basil or parmesan if desired.
Ingredients
- 200 g Chorizo
- 1 medium Red Onion
- 200 g Courgette/Zucchini
- 3 cloves Garlic
- 0.25 tsp Dried Oregano
- 2 tbsp Tomato Puree
- 180 ml Chicken Stock
- 180 ml Double/Heavy Cream
- 0.5 small bunch Basil
- 30 g Parmesan
- 200 g Baby Plum Tomatoes
- 500 g Gnocchi
- as needed Salt
- as needed Pepper
Equipment
large panslotted spoonwooden spoonplatefork
Tips
- Prepping as you go helps the dish come together speedily.
- If the sauce needs thinning, stir in a splash of the leftover gnocchi water.
- Serve with extra basil or parmesan if desired.
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