Name: [Superquick] NZ Creamy Chorizo & Leek Gnocchi with Rocket & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Leek; 1 packet Gnocchi; 200 g Mild Chorizo; 1 Celery; 1 packet Rocket leaves; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder

HelloFresh

Recipes

Italian Recipes

[Superquick] NZ Creamy Chorizo & Leek Gnocchi

with Rocket & Parmesan Cheese

Get up to $175 off

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Leek

1 packet

Gnocchi

(Contains: Gluten, Wheat; May be present: Soy. )

200 g

Mild Chorizo

Celery

1 packet

Rocket leaves

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Nutrition Values

Calories1160 kcal

Energy (kJ)4840 kJ

Fat75 g

of which saturates42.2 g

Carbohydrate82.1 g

of which sugars8.3 g

Dietary Fibre4.8 g

Protein36.1 g

Sodium2290 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.

TIP: Add extra oil if the gnocchi sticks to the pan.

• Meanwhile, thinly slice celery. Slice lemon into wedges. • Cut mild chorizo into 1cm chunks.

• Return large frying pan over high heat with a drizzle of olive oil. • Add chorizo, celery and sliced leek and cook, tossing, until browned, 4-5 minutes. • Reduce heat to medium and stir in longlife cream (see ingredients), the water and chicken-style stock powder until slightly reduced, 1-2 minutes. • Remove pan from heat and stir through cooked gnocchi and a squeeze of lemon juice until combined. Season with pepper.

TIP: Add a splash more water if the pasta looks dry!

• Divide creamy chorizo and leek gnocchi between bowls. Top with rocket leaves and squeeze over some lemon juice. • Sprinkle over Parmesan cheese and serve with any remaining lemon wedges. Enjoy!