Easy Creamy Double Chorizo & Leek Gnocchi

Name: Easy Creamy Double Chorizo & Leek Gnocchi with Rocket & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Leek; 1 packet Gnocchi; 400 g Mild Chorizo; 1 Celery; 1 packet Rocket leaves; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder

with Rocket & Parmesan Cheese

Get up to $175 off

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!

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. )

400 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

Calories1460 kcal

Energy (kJ)6120 kJ

Fat100 g

of which saturates51.9 g

Carbohydrate84.1 g

of which sugars9.3 g

Dietary Fibre4.8 g

Protein54.2 g

Cholesterol0 mg

Sodium3180 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.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.

Cook the chorizo & bring it all together

• 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 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 drizzle of balsamic vinegar 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!