chorizo Archives

Pizza recipes

Cabbage pasta with lentils and chorizo

25 minutes

Kebabs

Chickpea, tomato and chorizo salad

Green salad with grilled fennel and chorizo

10-15 minutes

Panfried artichokes, fennel and chorizo tagliatelle

30 minutes

Gnocchi recipes

Spicy chorizo and gnocchi tossed with creamy smashed broad beans

20 minutes

Spicy chorizo and gnocchi tossed with creamy smashed broad beans

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

500 g good-quality gnocchi
2 T olive oil
70 g chorizo, sliced into rounds
2 cloves garlic, crushed
2 baby leeks, sliced
2 x 140 g punnet broad beans, blanched
1 cup cream
sea salt and freshly ground black pepper

Method

Cook the gnocchi in a saucepan of boiling water until the dumplings float to the surface and are tender. Drain.

In a pan over a medium heat, heat 1 T of the olive oil, then fry the chorizo on either side until blistered and crisp. Remove from the pan before adding the remaining olive oil, garlic and baby leek. Fry gently until the garlic is fragrant and leek soft.

Using a potato masher, smash the broad beans to form a coarse-textured paste. Add to the pan, along with the cream, and simmer gently, stirring occasionally, until warmed through.

Remove from the heat, add the gnocchi and toss until coated.

Spoon into a large bowl and scatter with the chorizo and lemon zest. Season to taste and serve.

TASTE’s take:

The richness of the cream which lightly coats the gnocchi in this dish is cut by the spiciness of the chorizo – the latter is accentuated when pan-fried, as it is here.

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Cabbage pasta with lentils and chorizo

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Chickpea, tomato and chorizo salad

Green salad with grilled fennel and chorizo

Panfried artichokes, fennel and chorizo tagliatelle

Spicy chorizo and gnocchi tossed with creamy smashed broad beans

Spicy chorizo and gnocchi tossed with creamy smashed broad beans

Ingredients

Method