What are the main ingredients in Chorizo Gnocchi & Chilli Dressing?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

What is the nutritional information of Chorizo Gnocchi & Chilli Dressing?

Calories: 606, Carbs: 80 grams, Fat: grams, Protein: 28 grams, Sugar: 9.8 grams, Salt: 1218 grams

How do I prepare Chorizo Gnocchi & Chilli Dressing?

GO, GO GNOCCHI: Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving a cup of the gnocchi water, and toss through a drizzle of olive oil. PREP: Roughly chop the chorizo. Peel & finely dice the onion. Peel and grate the garlic. Rinse and pick the thyme. CHECK THE CHORIZO: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped chorizo until crispy, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel. IT’S ALL ABOUT THE SAUCE: Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the picked thyme, and fry until fragrant, 1-2 minutes (shifting constantly). Add 40g of butter and the flour. Fry, 1-2 minutes (shifting constantly). Gradually whisk in the milk, making sure there are no lumps. Simmer until thickening, 2-3 minutes. FINAL TOUCHES & FLAVOURS: Add ½ the grated cheese, ½ the lemon juice, and seasoning to the sauce. Stir through the cooked gnocchi and ½ the fried chorizo. Loosen the sauce with the reserved gnocchi water if it’s too thick. Remove from the heat. DRESSING: In a small bowl, combine the chilli flakes with the remaining lemon juice and a drizzle of olive oil. DISH UP DINNER: Plate up the creamy chorizo gnocchi and drizzle over the chilli dressing (to taste). Sprinkle over the remaining cheese and the crispy chorizo. Finish off with a crack of black pepper. Cheers, Chef!

What should be prepared from my kitchen to make Chorizo Gnocchi & Chilli Dressing?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

Chorizo Gnocchi & Chilli Dressing

This recipe is going to gnocchi your socks off, Chef! Pillowy sweet potato gnocchi share a plate with crispy chorizo, which are all embraced by a dreamy, creamy cheese sauce. To balance the richness, the dish is completed with a chilli-lime dressing.

Chorizo Gnocchi & Chilli Dressing

with Italian-style hard cheese & thyme

Hands on Time: 25 - 35 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Dried Chilli Flakes
Fresh Thyme
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Lemon Juice
Low Fat Fresh Milk
Onion
Onions
Sliced Pork Chorizo
Sweet Potato Gnocchi

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel

Photo of Chorizo Gnocchi & Chilli Dressing

Serves 1

GO, GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving a cup of the gnocchi water, and toss through a drizzle of olive oil.
PREP
Roughly chop the chorizo. Peel & finely dice ½ the onion. Peel and grate the garlic. Rinse and pick the thyme.
CHECK THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped chorizo until crispy, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
IT’S ALL ABOUT THE SAUCE
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the picked thyme, and fry until fragrant, 1-2 minutes (shifting constantly). Add 20g of butter and the flour. Fry, 1-2 minutes (shifting constantly). Gradually whisk in the milk, making sure there are no lumps. Simmer until thickening, 2-3 minutes.
FINAL TOUCHES & FLAVOURS
Add ½ the grated cheese, ½ the lemon juice, and seasoning to the sauce. Stir through the cooked gnocchi and ½ the fried chorizo. Loosen the sauce with the reserved gnocchi water if it’s too thick. Remove from the heat.
DRESSING
In a small bowl, combine the chilli flakes with the remaining lemon juice and a drizzle of olive oil.
DISH UP DINNER
Plate up the creamy chorizo gnocchi and drizzle over the chilli dressing (to taste). Sprinkle over the remaining cheese and the crispy chorizo. Finish off with a crack of black pepper. Cheers, Chef!

Sweet Potato Gnocchi - 175g
Sliced Pork Chorizo - 30g
Onion - 1
Garlic Clove - 1
Fresh Thyme - 3g
Cake Flour - 10ml
Low Fat Fresh Milk - 100ml
Grated Italian-style Hard Cheese - 30ml
Lemon Juice - 20ml
Dried Chilli Flakes - 10ml

Download the Recipe

Serves 2

GO, GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving a cup of the gnocchi water, and toss through a drizzle of olive oil.
PREP
Roughly chop the chorizo. Peel & finely dice the onion. Peel and grate the garlic. Rinse and pick the thyme.
CHECK THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped chorizo until crispy, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
IT’S ALL ABOUT THE SAUCE
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the picked thyme, and fry until fragrant, 1-2 minutes (shifting constantly). Add 40g of butter and the flour. Fry, 1-2 minutes (shifting constantly). Gradually whisk in the milk, making sure there are no lumps. Simmer until thickening, 2-3 minutes.
FINAL TOUCHES & FLAVOURS
Add ½ the grated cheese, ½ the lemon juice, and seasoning to the sauce. Stir through the cooked gnocchi and ½ the fried chorizo. Loosen the sauce with the reserved gnocchi water if it’s too thick. Remove from the heat.
DRESSING
In a small bowl, combine the chilli flakes with the remaining lemon juice and a drizzle of olive oil.
DISH UP DINNER
Plate up the creamy chorizo gnocchi and drizzle over the chilli dressing (to taste). Sprinkle over the remaining cheese and the crispy chorizo. Finish off with a crack of black pepper. Cheers, Chef!

Sweet Potato Gnocchi - 350g
Sliced Pork Chorizo - 60g
Onion - 1
Garlic Clove - 1
Fresh Thyme - 5g
Cake Flour - 20ml
Low Fat Fresh Milk - 200ml
Grated Italian-style Hard Cheese - 60ml
Lemon Juice - 40ml
Dried Chilli Flakes - 20ml

Download the Recipe

Serves 3

GO, GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving a cup of the gnocchi water, and toss through a drizzle of olive oil.
PREP
Roughly chop the chorizo. Peel & finely dice 1½ of the onions. Peel and grate the garlic. Rinse and pick the thyme.
CHECK THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped chorizo until crispy, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
IT’S ALL ABOUT THE SAUCE
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the picked thyme, and fry until fragrant, 1-2 minutes (shifting constantly). Add 60g of butter and the flour. Fry, 1-2 minutes (shifting constantly). Gradually whisk in the milk, making sure there are no lumps. Simmer until thickening, 3-4 minutes.
FINAL TOUCHES & FLAVOURS
Add ½ the grated cheese, ½ the lemon juice, and seasoning to the sauce. Stir through the cooked gnocchi and ½ the fried chorizo. Loosen the sauce with the reserved gnocchi water if it’s too thick. Remove from the heat.
DRESSING
In a small bowl, combine the chilli flakes with the remaining lemon juice and a drizzle of olive oil.
DISH UP DINNER
Plate up the creamy chorizo gnocchi and drizzle over the chilli dressing (to taste). Sprinkle over the remaining cheese and the crispy chorizo. Finish off with a crack of black pepper. Cheers, Chef!

Sweet Potato Gnocchi - 500g
Sliced Pork Chorizo - 90g
Onions - 2
Garlic Cloves - 2
Fresh Thyme - 8g
Cake Flour - 30ml
Low Fat Fresh Milk - 300ml
Grated Italian-style Hard Cheese - 90ml
Lemon Juice - 60ml
Dried Chilli Flakes - 30ml

Download the Recipe

Serves 4

GO, GO GNOCCHI
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving a cup of the gnocchi water, and toss through a drizzle of olive oil.
PREP
Roughly chop the chorizo. Peel & finely dice the onions. Peel and grate the garlic. Rinse and pick the thyme.
CHECK THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped chorizo until crispy, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
IT’S ALL ABOUT THE SAUCE
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the picked thyme, and fry until fragrant, 1-2 minutes (shifting constantly). Add 80g of butter and the flour. Fry, 1-2 minutes (shifting constantly). Gradually whisk in the milk, making sure there are no lumps. Simmer until thickening, 3-4 minutes.
FINAL TOUCHES & FLAVOURS
Add ½ the grated cheese, ½ the lemon juice, and seasoning to the sauce. Stir through the cooked gnocchi and ½ the fried chorizo. Loosen the sauce with the reserved gnocchi water if it’s too thick. Remove from the heat.
DRESSING
In a small bowl, combine the chilli flakes with the remaining lemon juice and a drizzle of olive oil.
DISH UP DINNER
Plate up the creamy chorizo gnocchi and drizzle over the chilli dressing (to taste). Sprinkle over the remaining cheese and the crispy chorizo. Finish off with a crack of black pepper. Cheers, Chef!