Tag Archives: gnocchi

Chorizo and kale cheesy gnocchi

I adapted this from a Delicious magazine recipe. There is 200g of kale packed into this recipe. And you could substitute spinach if you wanted to.

This is really tasty, wonderful  autumnal dish that’s easy and fast. And if you have a cast iron frying pan that can go in the oven, you can cut down on the pots and pans needed.

Serves four.

You need

200g curly kale or spinach. If using kale take the time to shred it into smallish pieces and cut out the bigger stems.

500g potato gnocchi

1 medium onion, finely chopped

Olive oil for frying

125g approx of chorizo – a bit more if you really like it. Slice in half length ways then finely slice so you end up with half moon shapes.

200g passata

a handful of basil leaves

100g grated or sliced mozzarella

Method

Oven to 200C. Bring a very large pan of water to the boil with a dash of salt in it and drop the gnocchi and kale in, together. Cook for just 30 seconds, drain into a colander and rinse through with  cold water.

Gently heat the olive oil in a frying pan (if it can go in the oven make sure it is quite a large one that can hold the whole dish), now gently cook the onion until it’s soft. Add the chorizo for a few minutes, until the onion takes on the colour of the chorizo. Now add the passata and the basil and cook for three minutes.

Add the gnocchi and kale into the frying pan if it will fit, and mix to combine everything; if not transfer everything to an oven proof dish of about 1.5litres. Mix everything through well. Add some ground pepper (I think the chorizo has enough salt but add a bit more if you like). Sprinkle over the mozzarella or place the slices on top and put in the oven (uncovered) for a scant 15 minutes until golden and bubbly.

 

Chorizo, courgette gnocchi

The picture in Easy Living
 
My version. This is why professional photographers are used.

Gnocchi – aka potato dumplings – are big in northern Italy. My paternal grandmother, from Parma, used to make them and I would help her by swooshing them along the prongs of a fork, which is how you get the pattern on them if you make them at home. She made it look so easy so of course I thought it was easy.

It isn’t. I don’t try to make them now as it’s so dependent on things like ambient temperature, how much water the potatoes take up. Well that’s how I’ve found it anyway. Hard and with unpredictable results. So gnocchi is not something I try to make.

I got the recipe from Easy Living magazine. It’s here.

I used Del’Ugo fresh gnocchetti * – only 350g instead of the 500g asked for which I thought was a bit TOO MUCH. I would also, next time, add a third courgette if you’re making it for three people. At first the julienned courgette looked like lots, but it renders down nicely and I like my veg.

This dish is so easy but so delicious. I thoroughly recommend it.

*It’s been pointed out to me that these particular gnocchetti don’t contain potato but wheat! So be careful in case this matters to you. I bought them cos they had a higher than average protein content.