- 250g fresh potato gnocchi
- 75g cooked chorizo, cut into thick chunks
- 1/2 red pepper, thinly sliced
- 1/2 yellow pepper, thinly sliced
- 1/2 small red onion
- 1 clove garlic, finely chopped or crushed
- 400g tin of chopped tomatoes
- Approx 30g black olives, pitted (or a mix of black and green)
- 30g manchago cheese, cut into thin shavings with a vegetable peeler (or coarsely grated)
- 1 tsp paprika
- 1 tsp smoked paprika
- Pinch of cayenne pepper
- 2 tbsp chopped flat leaf parsley (I used Bird's Eye frozen parsley)
- A splash or 2 of dry sherry
- Frehsly ground black pepper
- Spray oil
- To serve:
- Red & yellow pepper
- Red onion thinly sliced
- Little gem lettuce
- Cherry tomatoes
- Balsamic vinegar
Spanish flavours married with Italian gnocchi to create a tasty bake in the colours of the Spanish flag. Just don’t tell the Italians!
Heat a non-stick frying pan over a high heat and spritz with spray oil. Add the onion and peppers and fry for 2-3 minutes until golden. Add the chorizo and cook for 2 minutes more. Turn the heat down then add the spices and garlic and fry for a further minute. Add the sherry and allow to bubble for a few seconds before tipping in the tomatoes and olives. Turn the heat back up and bubble for a few minutes.
Meanwhile, pop the gnocchi in a pan of boiling water and cook for 2-3 minutes. When cooked, drain and mix into the tomato & chorizo sauce. Add the parsley and pour into a small ovenproof dish.
Top with the cheese and bake for 10 minutes.
Serve with the salad, dressed with balsamic vinegar with a further nod to the Italians.
Buy the small amount of manchago cheese from the deli counter if you don’t think you’ll use it for anything else. Most large supermarkets stock it.