Creamy Gnocchi with Chorizo and Peppers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon vegetable oil
6 ounces Spanish chorizo, (can use Italian sausage too!) sliced into half moons
6 scallions, white and green parts, sliced
2 cloves garlic, chopped
1 small orange bell pepper, cored and sliced
1 small red bell pepper, cored and sliced
1 small yellow bell pepper, cored and sliced
2 tablespoons tomato paste
1 teaspoon Cajun seasoning
Pinch kosher salt and pinch freshly ground black pepper 1 cup chicken broth
1 cup heavy cream
2 teaspoons Worcestershire sauce
One 1-pound container refrigerated potato gnocchi
1/2 cup grated Parmesan
Basil leaves, for
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Directions: |
Directions:Heat the vegetable oil in a large skillet over medium-high heat. Add the chorizo, scallions, garlic and orange, red and yellow peppers and cook, stirring occasionally, until the chorizo is browned and has turned the oil red, 6 to 8 minutes.
Add the tomato paste, Cajun seasoning, salt and pepper, then stir and cook for 1 minute more. Stir in the chicken broth, heavy cream and Worcestershire sauce. Next, add the gnocchi and bring to a simmer. Simmer the mixture until the gnocchi has softened and cooked, 3 to 5 minutes. Stir in the Parmesan and sprinkle with basil leaves to |
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Number Of
Servings: |
Number Of
Servings:4 to 6 servings |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: If you would like your sauce more of a tomato base than a cream base, I add one can of diced tomatoes, I drained.
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