![[Superquick] NZ Creamy Chorizo & Leek Gnocchi](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/HF_Y25_R1036_W39_NZ_R23179-3_Main_high-2b52940b.jpg)
[Superquick] NZ Creamy Chorizo & Leek Gnocchi
with Rocket & Parmesan Cheese
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Short on time? We’ve got you sorted! Pillowy gnocchi gets tossed through a creamy chorizo, leek and celery sauce for a satisfying meal that can be whipped up in just 15 minutes. Top it with a peppery rocket and a sprinkle of Parmesan cheese and dig in!
Ingredients
1 packet
Leek
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy)
200 g
Mild Chorizo
1
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
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!
