Spicy chorizo, pillowy gnocchi & a creamy broth all coming together in one glorious pan. A quick, comforting mid-week dinner, with barely any washing up.
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Step 1.
Finely chop the onion, thinly slice the garlic and cut the chorizo into small bite-sized pieces.
Step 2.
Heat a glug of olive oil in a large, deep ovenproof frying pan set over a medium-high heat. Add the chorizo and cook for 3–4 mins, stirring occasionally, until it’s crisp and the oil has turned a deep red.
Step 3.
Turn the heat down to medium and chuck in the onion, garlic and a pinch of salt. Cook for 6–8 mins until soft and translucent.
Step 4.
Add the gnocchi to the pan and toss it through all that lovely oil. Pour in the chicken stock, bring to the boil, then simmer for 3–4 mins until the gnocchi is just cooked.
Step 5.
Stir through the shredded kale and soft cheese, and cook for a further minute to wilt the kale and melt the cheese.
Step 6.
Finely grate over the parmesan, drizzle with a little more oil and crack over some black pepper to finish.
In Partnership with Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
Chorizo
Onion
Garlic
Gnocchi
Chicken Stock
Kale
Soft Cheese
Parmesan
Olive Oil
Black Pepper
In Partnership with Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
Chorizo
Onion
Garlic
Gnocchi
Chicken Stock
Kale
Soft Cheese
Parmesan
Olive Oil
Black Pepper
In Partnership with Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely chop the onion, thinly slice the garlic and cut the chorizo into small bite-sized pieces.
Step 2.
Heat a glug of olive oil in a large, deep ovenproof frying pan set over a medium-high heat. Add the chorizo and cook for 3–4 mins, stirring occasionally, until it’s crisp and the oil has turned a deep red.
Step 3.
Turn the heat down to medium and chuck in the onion, garlic and a pinch of salt. Cook for 6–8 mins until soft and translucent.
Step 4.
Add the gnocchi to the pan and toss it through all that lovely oil. Pour in the chicken stock, bring to the boil, then simmer for 3–4 mins until the gnocchi is just cooked.
Step 5.
Stir through the shredded kale and soft cheese, and cook for a further minute to wilt the kale and melt the cheese.
Step 6.
Finely grate over the parmesan, drizzle with a little more oil and crack over some black pepper to finish.
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