Potato Gnocchi with Chorizo and Baby Spinach Cream

A good hearty meal that Richie Wilson promises you can whizz together in eight minutes...or at least he can!

Ingredients


  • 460 g fresh potato gnocchi
  • 300 g chorizo
  • 200 ml white wine
  • 400 ml cream
  • 2 each shallots
  • 300 g asparagus spears
  • 2 tsp chopped thyme
  • 1 clove crushed garlic
  • 300 g goats cheese
  • 400 g baby spinach
  • 200 g rocket
  • 10 g butter
  • 1 each lemon
  • olive oil

Method

  1. Begin by bringing a pot of salted water to the boil and add a drop of olive.
  2. Now add your fresh Gnocchi and cook for 3 to 4 minutes before straining, seasoning and setting to one side.
  3. Heat a wide base pan and drizzle a little olive oil over it.
  4. Now add the Chorizo and fry for a minute or so to release the chorizo oils now add the diced shallots garlic and thyme.
  5. Cut the asparagus into to short spears and finely chop the remaining stalk, add them to the pan and sauté for 1 minute or so before adding the white wine.
  6. Bring the wine to the boil. Now add the cream continue to boil with the lid off for another 2-3 minutes or until the cream begins to thicken.
  7. Now add the Goats cheese a little squeeze of lemon and season.
  8. While you are waiting on the sauce to thicken, dress the rocket leaves in a bowl with a drizzle of olive oil and leave to one side.
  9. Once the sauce has thickened add the baby spinach along with the blanched Gnocchi.
  10. Simmer for a moment to heat the gnocchi.
  11. Spoon the gnocchi and sauce into a deep, hot, pasta bowl. Garnish with a hand full of the dressed rocket.
Richie's top tips:
  1. Ensure you drizzle the Gnocchi with a little olive oil once you have boiled it to prevent it sticking together.
  2. If you can’t get Asparagus replace it with some young stem broccoli and cook in the same way.
  3. To make the dish a little lower in fat replace the cream with a low fat creme fraiche, taking care not to overcook the crème fraiche.
  4. As a rule of thumb, the smaller the chorizo the spicier it is so choose a large one if you don't like that little bit of heat.
  5. Adding a squeeze of lemon to a cream sauce allows your pallet to taste more of the flavors in the sauce because the acidity cuts through the fat of the cream.

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