Baked Gnocchi with Tomato and Chorizo

This was purrrrrfect tonight. It’s December, the temperatures are dropping slowly, the wind is hurling along and this hearty casserole style dish hit the spot. Underneath it all its just a really tasty gnocchi dish but the warmth of the chorizo, herbs and extra paprika packs a hearty, tasty punch, yum. Ever since I first visited Spain on a University field course, I’ve loved adding chorizo to soups, stews and rice dishes as the primary fat addition. When sauteed the fat renders coating and cooking the rest of the ingredients in rich red, adding flavour throughout – no other fat or oil is needed. By adding the herbs and spices after the frying stage the fat and flavour is soaked up, just in time to add the stock so nothing goes to waste. A little bit of honey contrasts the smokey paprika, giving an almost BBQ flavour!

Ingredients:

1 bag of pre-made gnocchi

100g cured Spanish chorizo

100g cherry tomatoes

2 diced red onions

4 crushed garlic cloves

2 heaped tsp smoked paprika

1 tbsp low fat Greek yoghurt

1 tsp fresh or dried rosemary

1  400g tin tomatoes

1 tbsp tomato paste

1 tbsp balsamic vinegar

Method:

Pre-heat oven to 180C.

Bring a large pan of salted water to boil and add the gnocchi. Cook according to the packet as gnocchi oftem vary in size.

Meanwhile, whip out a really chunky, heavy-based saucepan and saute the diced up chorizo (no oil needed) until the fat is rendering and the meat is just browning.

Add the chopped onion and garlic and allow to fry for five minutes over a medium heat. Add some extra olive oil if needed.

Add the paprika and rosemary. Next add the balsamic, tinned and fresh tomatoes and greek yoghut and simmer for a few minutes.

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Add the cooked gnocci and stir only a little to keep some potato in sauced and able to crisp up, season with lots of salt and pepper. Cover and place in the oven to cook for 10 minutes then remove the lid and continue cooking for 10 minutes or until sauce is thickened.

Serve with extra sprinkled herbs and a little mozzerella or with wilted spinach, fresh crusty bread and a glass of red wine.

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