Traditionally gnocchi is boiled in salted water. In this recipe we've given it a HelloFresh twist by pan-frying it instead, so that the outside is crisp and the inside pillowy soft - two textures in one small package! We've combined it with smoky chorizo and crème fraîche for a delicious creamy dish!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Gnocchi(ContainsCereals containing gluten)
Cherry Plum Tomatoes
Flat Leaf Parsley
Chicken Stock Pot
Heat a splash of oil in a frying pan on medium-high heat. Add in the gnocchi and gently pan-fry until golden all over. This should take around 10 mins. Turn the gnocchi frequently to make sure they don't burn. Tip: Do this in batches and when one batch is ready, keep them warm on a baking tray in your oven whilst you get on with the next batch.
Peel and grate the garlic (or use a garlic press). Remove the top and bottom from the courgette, cut lengthways into 1cm strips, then chop into chunks. Cut the cherry plum tomatoes in half through the equator and pop into a bowl. Drizzle over a glug of oil and season with a pinch of salt. Mix well and keep to one side. Pick the parsley leaves from their stalks and keep to one side (discard the stalks).
Heat a splash of oil in a large saucepan on medium heat. Add the chorizo and cook until it is browned and has released its lovely red oil, 5-7 mins. Once the chorizo is cooked, add the garlic. Cook for 1 minute more, then add the stock pot and water (see ingredients for amount). Stir to dissolve the stock pot and bring to the boil.
When the sauce is boiling, add the courgette and baby spinach. Cover the pan with a lid or plate and cook until the courgette is soft and the spinach has wilted, 4-5 mins.
Mix in the crème fraîche and bring back to the boil. Tear in half the parsley leaves and add salt and pepper to taste.
Roughly chop the remaining parsley leaves, add to the tomatoes and mix well. Add the gnocchi to the sauce and stir to combine. Spoon the creamy gnocchi into bowls and finish with the tomatoes on top. Enjoy!