Gnocchi with Roasted Red Pepper and Chorizo Sauce
Gnocchi with Roasted Red Pepper and Chorizo Sauce

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, gnocchi with roasted red pepper and chorizo sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Gnocchi with Roasted Red Pepper and Chorizo Sauce is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Gnocchi with Roasted Red Pepper and Chorizo Sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.

To plate up, add a bit of the sauce followed by asparagus, chorizo and gnocchi. The Culinary Chase's Note: I've never tasted fried gnocchi and so. Vividly colourful yet comfortingly cosy, this Roasted Red Pepper Sauce Gnocchi is the perfect way to mark the transition from summer to autumn!

To get started with this particular recipe, we have to first prepare a few ingredients. You can have gnocchi with roasted red pepper and chorizo sauce using 12 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Gnocchi with Roasted Red Pepper and Chorizo Sauce:
  1. Get 2 Red Peppers
  2. Get 150 g Cherry Tomatoes
  3. Make ready 200 g Chorizo
  4. Get 250 ml Fresh Cream
  5. Get 4 Cloves Garlic
  6. Prepare 1 Tablespoon Lemon Juice
  7. Make ready 1 Red Chilli
  8. Make ready 2 Teaspoons Smoked Paprika
  9. Prepare Olive Oil
  10. Take Salt
  11. Make ready Pepper
  12. Make ready 500 g Gnocchi

In a large skillet set over medium-high heat, brown chorizo and break it up with a. The red pepper and cilantro garnish are also in the holiday colours of green and red. Chorizo Tapas with Roasted Red Pepper Sauce. Spread each with a generous spoonful of sauce, then top with two or three slices of chorizo.

Instructions to make Gnocchi with Roasted Red Pepper and Chorizo Sauce:
  1. Preheat oven to 200 degrees celcius.
  2. Cut red peppers and remove seeds. Place in roasting dish, drizzle with olive oil and season.
  3. Put cherry tomatoes and garlic cloves in another roasting dish, season and drizzle with olive oil.
  4. Place roasting dishes into preheated oven and roast for about 30 min, until vegetables are blistered and slightly charred.
  5. Meanwhile, slice chorizo and place in frying pan with a tablespoon of olive oil. Cook on very low heat.
  6. Chop up red chilli and add to pan, keeping heat nice and low. (This chilli was still frozen - I usually buy way more chillies than I need so I put them in a zip loc baggie and toss them into the deep freeze. No more wasting lovely chillies 👏🏼🌶)
  7. Next, add the beautifully roasted tomatoes to the pan and allow to simmer a bit on low heat while you make the red pepper puree.
  8. For the red pepper puree: pop garlic cloves out of their peels. Add garlic, cream and roasted red peppers (with alllll the juices from the roasting dishes) into a jug and blitz with a stick blender until deliciously smooth and creamy. 🤤
  9. Add the puree to the pan, and add smoked paprika. Season to taste with salt and pepper (and more smoked paprika!). I love this paprika from Woolies 😍
  10. Next, add finely chopped parsley and some fresh lemon juice.
  11. For the gnocchi, bring a pot of salted water (it should taste like the ocean 🌊) to a rapid boil. Add gnocchi in batches. Cook the gnocchi until they start to float, remove from pot and transfer to sauce.
  12. After all the gnocchi have been cooked and added to the sauce, add half a cup of the starchy pasta water to the sauce. This helps the sauce cling to the pasta and makes all the difference!
  13. Serve gnocchi with lots of freshly grated parmesan. Season with fresh black pepper and a dash of smoked salt. 🤤

Transfer to a platter and serve. Add diced chorizo, a pinch of paprika and chopped roasted peppers (from the deli counter or a jar) to the tomato sauce mixture. Cook gnocchi according to package directions, omitting salt and fat. Pour red pepper sauce into saucepan. Drain gnocchi, reserving ½ cup pasta water.

So that is going to wrap it up for this special food gnocchi with roasted red pepper and chorizo sauce recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!