Gnocchi is one of his favourite pastas, a pasta we do not eat that often as Alex doesn't really like it but Oliver orders it when we are out for dinner. Gnocchi is a potato pasta, little rolled balls which are just quickly boiled.
Choriza is a smokey yet spicy spanish sausage, similar to a salami, another of Oliver's favourite things and also another thing Alex doesn't like.
Perfect meal tonight using both ingredients that the boy likes and the girl doesn't and I have to say it was very easy to cook and tasted great. The plain tomato base of this sauce complemented the chorizo and also sat smoothly on the gnocchi. It was a pleasure to eat.
Chorizo, Mushroom and Capsicum Gnocchi
ProPoints per serve: 10
2 Chorizo sausages, sliced
100 grams 97% fat free bacon
1 teaspoon crushed garlic
1 brown onion, sliced
1 red capsicum, sliced
200 grams mushrooms, sliced
1 x 400 gram tinned diced tomatoes
1 cup water
freshly ground black pepper
500 grams 98% fat free potato gnocchi
200 grams baby spinach leaves
fresh basil leaves for garnish
Heat a large frying pan and fry chorizo until cooked through, remove to a plate.
Wipe out frying pan with kitchen paper towel, spray frying pan with cooking spray, reheat and add bacon. Cook until slightly browned and remove to same plate.
Respray pan again, add garlic, onion and capsicum. Cook over a medium heat until onion starts to soften. Add mushrooms and cook for a further 5 minutes. Add tomatoes and water. Mix well. Season with salt and pepper. Allow to simmer for 10 minutes.
Meanwhile bring a large pan of water to the boil and cook gnocchi as per packet instructions. Drain well.
Add gnocchi to the pasta sauce along with the spinach. Mix gently to combine and cook until heated through. Serve garnished with fresh basil leaves.