This chorizo and mushroom gnocchi recipe makes for a fantastic 20-minute meal. All you need to do is finely dice the ingredients for the sauce, sauté until rich and flavourful, then toss through pillows of potato gnocchi. Finished with grated parmesan cheese and finely chopped parsley.
500g packet of potato gnocchi
1 pork chorizo sausage
150g Portobello mushrooms
1 pinch chilli flakes
3 sprigs parsley
1/3 cup grated parmesan cheese
1. To cook gnocchi, fill 3/4 of a large pot with water; add a generous pinch of salt. Cover and bring to the boil. Once the water is boiling add gnocchi and cook for 2 minutes until the gnocchi floats to the surface then drain.
2. While the water is coming to the boil, prepare the sauce ingredients. Firstly, remove the skin off the chorizo and finely dice. Finely dice the mushrooms and tomatoes. Finely chop the parsley.
3. Heat a large non-stick fry pan on a medium to high heat with a drizzle of olive oil. Sauté chorizo for 2 - 3 minutes. Add the mushrooms and sauté for 2 minutes. Add the tomato, a pinch of chilli flakes (to your taste) and half the parsley. Season with salt and pepper. Reduce to a simmer for 5 minutes. Remove from heat. Toss cooked gnocchi through.
4. To serve, place gnocchi in bowls and top with the parmesan, remaining parsley and a drizzle of olive oil to finish.