Quick Creamy Chorizo, Bacon & Gnocchi Soup
with Baby Spinach & Parmesan
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Who said we couldn’t do soup and gnocchi because we did it and we can’t get enough of the creamy and rich flavours that are ready to be slurped up. The chorizo gives the soup a delicious heat and the pillowy gnocchi soaks everything up.
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 packet
Leek
1 packet
Gnocchi
(Contains: Gluten, Wheat May be present: Soy)
200 g
Mild Chorizo
1 packet
Baby Spinach Leaves
1
Tomato Paste
1 packet
Cream
(Contains: Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 sachet
Chicken-Style Stock Powder
1
Bacon
Not included in your delivery
1 drizzle
olive oil
2 tsp
brown sugar
3 cup
water
Nutrition
Utensils
Cooking Steps
• Heat a large saucepan over medium-high heat with a generous drizzle of olive oil. When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl. • Meanwhile, roughly chop mild chorizo (see ingredients). • Cut bacon into 1cm pieces. TIP: Add extra oil if the gnocchi sticks to the pan.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook chorizo, bacon and sliced leek until browned and tender, 4-5 minutes. • Add herb & mushroom seasoning and tomato paste, and cook until fragrant, 1 minute. • Add chicken-style stock powder, brown sugar and the water and bring to the boil.
• Remove pan from heat, then add cooked gnocchi, cream (see ingredients) and baby spinach leaves, stirring, until combined. Season to taste.
• Divide creamy chorizo, bacon and gnocchi soup between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!
