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Serves 4 ❄
- 1 small red onion, diced
- 2 chorizo sausages, thinly sliced
- 500g potato gnocchi
- 575g jar chunky pasta sauce
I always use my weekly catalogues to find out what’s on special, from that create my menu plan and then my shopping list!
Bring a large pot of lightly salted water to a boil. Add gnocchi, and cook until tender, 6 to 8 minutes, then drain, reserving ¼ cup of the liquid. Meanwhile, in a large nonstick frying pan over moderate heat, cook the onion and chorizo for three minutes or until golden. Add the gnocchi, pasta sauce and ¼ cup reserved gnocchi water. Season with cracked pepper, and stir to combine. Simmer for 5 minutes, allowing time for the delicious flavours to meld.
Chorizo is a dry-cured sausage made from finely chopped pork seasoned with garlic, chilli and smoked paprika. Its salty, smoky, slightly sweet flavour means it’s a must-have in Spanish stews, soups, and rice dishes, as part of tapas or pan-fried and eaten with hunks of crusty bread and a cold beer. Teresa is speckled with flex of pork fat, which adds flavour and means there’s no need to use oil when frying it – the fat melts and loses out during cooking.
26Source: 4 Ingredients Menu Planning
