Introduction
This is one of those dishes I make when I want proper food with very little cleanup. It works well as an easy dinner, but also as a small starter before a larger multi-course meal.
Most of the flavor comes from the pan once the chorizo starts rendering, so the sauce builds itself while you cook. Using ready-made gnocchi keeps the whole thing fast.
Step-by-step
Ingredients
- 400 g ready-made gnocchi (14 oz)
- 200 g cured chorizo, cut into small cubes (7 oz)
- 2 shallots, finely chopped
- 250 ml tomato passata (1 cup)
- 50 g parmesan, grated (1.8 oz)
- 1 tbsp olive oil, if needed
- Salt and black pepper to taste
Method
- Cut the chorizo into small cubes and finely chop the shallots.
- Heat a skillet over medium heat. Cook chorizo and shallot together until the shallot is soft and the chorizo has released its fat.
- Add the gnocchi directly to the same pan and fry for 2-3 minutes so it picks up color in the chorizo fat.
- Add passata and toss everything together. Simmer for 3-4 minutes until the sauce coats the gnocchi.
- Taste and adjust with salt and pepper.
- Serve with grated parmesan on top.
Serving note
Serve in smaller bowls if you want to use it as a starter, or add a simple green salad for a full dinner. Extra parmesan and black pepper at the table works well for final adjustments.
