Easy 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
½
Lemon
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When oil is hot, pan-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 to 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 mediumstir in cream (see ingredients), the water and chicken-style stock powder and cook until slightly reduced, 1-2 minutes.
• Remove pan from heat, then 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 with grated Parmesan cheese and serve with any remaining lemon wedges. Enjoy!
