Best Instructions to Producing Appetizing Gnocchi with Roasted Red Pepper and Chorizo Sauce

Gnocchi with Roasted Red Pepper and Chorizo Sauce is the nomero uno that comes to many people’s mind when it arrives to a delightul dish. Today, we are going to provide you instructions on preparing a comforting Gnocchi with Roasted Red Pepper and Chorizo Sauce.

Gnocchi with Roasted Red Pepper and Chorizo Sauce

We hope you got insight from reading it, now let’s go back to gnocchi with roasted red pepper and chorizo sauce recipe. To make gnocchi with roasted red pepper and chorizo sauce you only need 12 ingredients and 13 steps. Here is how you do that.

First of all, below are the ingridients that you should ready to cook Gnocchi with Roasted Red Pepper and Chorizo Sauce:

  1. You need 2 of Red Peppers.
  2. You need 150 g of Cherry Tomatoes.
  3. You need 200 g of Chorizo.
  4. Get 250 ml of Fresh Cream.
  5. Use 4 Cloves of Garlic.
  6. Use 1 Tablespoon of Lemon Juice.
  7. Take 1 of Red Chilli.
  8. Use 2 Teaspoons of Smoked Paprika.
  9. Get of Olive Oil.
  10. Use of Salt.
  11. You need of Pepper.
  12. You need 500 g of Gnocchi.

After readying the ingridients, now we are set to make our yummy 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 πŸ‘πŸΌπŸŒΆ).
  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. 🀀.

Drain gnocchi, reserving Β½ cup pasta water. I sometimes divide my peppers and chop half a pepper and puree the rest for more visual appeal. Roasted sweet Italian sausage is served over a bed of pillowy gnocchi and smothered in a rich and creamy cheese sauce. I would put yellow and red pepper in next time to make the flavor pop a bit and give it some visual appeal. Don't forget to to use a bit of freshly ground pepper to the finished.

Recipe : Gnocchi with Roasted Red Pepper and Chorizo Sauce

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