recipes
Cheesy baked gnocchi with chorizo, chickpeas and spinach
2024-05-17
Ingredients
200g Chorizo sausage, sliced (Casademont)
1 Red onion, sliced
2 Cloves garlic
1 tbsp Olive oil (Borges)
Salt and pepper to taste
1 tbsp Tomato paste
1 x 400g Tin polpa (Spa)
100ml Single cream (Elmlea)
1 Handful baby spinach leaves
2 tbsp Chopped fresh basil
200g Tin chickpeas, rinsed and drained (Lamb brand)
400-500g Packet ready made potato gnocchi
2 Balls mozzarella di buffola (Zanetti)
50g Grated Parmesan (Zanetti)
Method
Start this recipe by heating the oil in the pan and fry the sliced chorizo, garlic and onion for 5 minutes. Add in the tomato paste, fry for 1 minute then add in the polpa, salt and pepper and ½ glass water. Bring to the boil, lower the heat and cook down for 10 minutes. When ready, stir in the cream, fresh spinach, chickpeas and dried gnocchi. Spoon the mixture into the bottom of an ovenproof dish. Rip the mozzarella into pieces on top and sprinkle with the grated Parmesan. Bake in the oven at 200`c for 15-20 minutes until golden and bubbling.
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