Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, gnocchi with roasted red pepper and chorizo sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
This veggie supper of a rich roasted red pepper sauce and baked cheesy gnocchi is a low-fat family supper you can prepare in minutes with our easy sauce. To plate up, add a bit of the sauce followed by asparagus, chorizo and gnocchi. The Culinary Chase's Note: I've never tasted fried gnocchi and so. Transfer to a processor or blender and puree.
Gnocchi with Roasted Red Pepper and Chorizo Sauce is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Gnocchi with Roasted Red Pepper and Chorizo Sauce is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook gnocchi with roasted red pepper and chorizo sauce using 12 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Gnocchi with Roasted Red Pepper and Chorizo Sauce:
- Take 2 Red Peppers
- Get 150 g Cherry Tomatoes
- Get 200 g Chorizo
- Prepare 250 ml Fresh Cream
- Take 4 Cloves Garlic
- Prepare 1 Tablespoon Lemon Juice
- Make ready 1 Red Chilli
- Get 2 Teaspoons Smoked Paprika
- Take Olive Oil
- Get Salt
- Make ready Pepper
- Take 500 g Gnocchi
Vividly colourful yet comfortingly cosy, this Roasted Red Pepper Sauce Gnocchi is the perfect way to mark the transition from summer to autumn! This sauce strikes a perfect balance between lots of different flavours: it's naturally sweet from the roasted red peppers, nutty from the pine nuts, herby. Packed full of flavor and super Add in the gnocchi and cook it per the instructions on the packages. In a large skillet set over medium-high heat, brown chorizo and break it up with a.
Instructions to make Gnocchi with Roasted Red Pepper and Chorizo Sauce:
- Preheat oven to 200 degrees celcius.
- Cut red peppers and remove seeds. Place in roasting dish, drizzle with olive oil and season.
- Put cherry tomatoes and garlic cloves in another roasting dish, season and drizzle with olive oil.
- Place roasting dishes into preheated oven and roast for about 30 min, until vegetables are blistered and slightly charred.
- Meanwhile, slice chorizo and place in frying pan with a tablespoon of olive oil. Cook on very low heat.
- Chop up red chilli and add to pan, keeping heat nice and low. (This chilli was still frozen - I usually buy way more chillies than I need so I put them in a zip loc baggie and toss them into the deep freeze. No more wasting lovely chillies 👏🏼🌶)
- Next, add the beautifully roasted tomatoes to the pan and allow to simmer a bit on low heat while you make the red pepper puree.
- For the red pepper puree: pop garlic cloves out of their peels. Add garlic, cream and roasted red peppers (with alllll the juices from the roasting dishes) into a jug and blitz with a stick blender until deliciously smooth and creamy. 🤤
- Add the puree to the pan, and add smoked paprika. Season to taste with salt and pepper (and more smoked paprika!). I love this paprika from Woolies 😍
- Next, add finely chopped parsley and some fresh lemon juice.
- For the gnocchi, bring a pot of salted water (it should taste like the ocean 🌊) to a rapid boil. Add gnocchi in batches. Cook the gnocchi until they start to float, remove from pot and transfer to sauce.
- After all the gnocchi have been cooked and added to the sauce, add half a cup of the starchy pasta water to the sauce. This helps the sauce cling to the pasta and makes all the difference!
- Serve gnocchi with lots of freshly grated parmesan. Season with fresh black pepper and a dash of smoked salt. 🤤
Packed full of flavor and super Add in the gnocchi and cook it per the instructions on the packages. In a large skillet set over medium-high heat, brown chorizo and break it up with a. Pan fried gnocchi - crispy, golden and buttery on the outside, soft on the inside, tossed with roasted pumpkin and spinach. This is one of my favourite ways to make gnocchi without blowing my carb Stir quickly , then season with salt and pepper. Toss then serve immediately with freshly grated parmesan.
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