The “I Went to Italy” Gnocchi


Kath's Kitchen / Friday, September 29th, 2017

Since visiting Rome in the summer, pasta has constantly been on my brain. The food was just as you’d expect it to be, and while I can’t replicate the sights that accompanied my dinners, I can definitely try and pretend I know how to make Italian dinners. I have been making this chilli chorizo gnocchi for a few months now but, since working in an Italian restaurant, I can confirm it’s not very Italian at all. This dish, however, is delicious so here is mine and Aaron’s gnocchi recipe- that takes no longer than 10 minutes!


Ingredients | For two with hungry bellies 

  • 90g gnocchi
  • 125g chorizo, finely chopped
  • 150ml double cream
  • 150g chilli cheese, in small chunks
  • 1 pepper, chopped finely
  • 8 cherry tomatoes, halved
  • A few dashes of olive oil
  • Something to garnish creamy-ness (we use spinach!)

Method

  1.  Prep all ingredients before heating a big pan with oil on a medium-high heat
  2. Cook the chorizo for three-four minutes (stir occasionally) or until it looks browner
  3. Add all of the veg to the pan, stirring often
  4. While the kettle boils the water for the gnocchi, add the cream to the pan, turning the heat down so the cream doesn’t burn
  5. Add the gnocchi and the water in a small pan and cook for two-four minutes or until it has floated to the top
  6. Chuck the cheese into the cream and stir often
  7. Do a taste test of the sauce, adding more cheese if needed and a pinch of salt if you fancy
  8. As soon as the gnocchi is cooked, drain and serve the pasta, add the sauce, topping and garnish with, for example, spinach

Naturally this dish should be eaten in moderation, but it’s easy to up the health with lots of veg like broccoli and asparagus. I think it’s the yummiest and quickest form of comfort food. Gnocchi is up there with my favourite Italian food- what’s yours?

~ Kat ~

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