Sunday, February 19, 2017

Recipe: Gnocchi with Chorizo, Mushrooms and Parmesan

Store-bought gnocchi is great for quick lunches as they cook in no time at all. For only RM10 per pack, each pack will yield 4 servings (that's two lunches for us), so it's definitely great value for money.

When The Unc came back from his holidays, he brought us some nice Spanish chorizo, as well as 30-month aged Parmesan, which I thought would work very well with gnocchi. Hence, this Gnocchi with Chorizo, Mushrooms and Parmesan dish was born. Super simple to make with delicious flavours - we would definitely be making this again! :)




Gnocchi with Chorizo, Mushrooms and Parmesan
Recipe by Baby Sumo
Preparation time: 3 minutes
Cooking time: 6-7 minutes
Serves 2


Ingredients
250g store-bought potato gnocchi (1/2 pack)
100g grey oyster mushrooms, chopped
2 tbp olive oil
6cm length chorizo, thinly sliced and quartered
2-3 cloves garlic, finely chopped
Parmesan cheese
Salt and freshly ground pepper
A small handful parsley, finely chopped



1. Bring a pot of salted water to the boil. Once boiling, add the gnocchi and cook for 2 minutes, or until the gnocchi float to the top and then lift out with a slotted spoon and drain well.

2. In a frying pan, heat the oil over medium high heat. Add garlic and saute for about 1 minute, until lightly golden, then add the chorizo and saute for a minute. Next, add the mushrooms and cook for about 2 minutes, until the mushrooms have softened.

3.Finally, add the cooked gnocchi and saute for about 1 minute until the gnocchi have a slight crispy crust on them. Season with salt and pepper.

4. Serve gnocchi immediately with generous shavings of Parmesan cheese and freshly chopped parsley.






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1 comment:

  1. My girl loved this. No more for her, now that she's on a gluten-free diet. :(

    ReplyDelete

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