Name: Creamy Gnocchi with Chorizo and Peppers
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 1 tablespoon vegetable oil; 6 ounces Spanish chorizo, sliced into half moons; 6 scallions, white and green parts, sliced; 2 cloves garlic, chopped; 1 small orange bell pepper, cored and sliced; 1 small red bell pepper, cored and sliced; 1 small yellow bell pepper, cored and sliced; 2 tablespoons tomato paste; 1 teaspoon Cajun seasoning; Pinch kosher salt and pinch freshly ground black pepper; 1 cup chicken broth; 1 cup heavy cream; 2 teaspoons Worcestershire sauce; One 1-pound container refrigerated potato gnocchi; 1/2 cup grated Parmesan; Basil leaves, for garnish

Directions

Watch how to make this recipe.

Heat the vegetable oil in a large skillet over medium-high heat. Add the chorizo, scallions, garlic and orange, red and yellow peppers and cook, stirring occasionally, until the chorizo is browned and has turned the oil red, 6 to 8 minutes.
Add the tomato paste, Cajun seasoning, salt and pepper, then stir and cook for 1 minute more. Stir in the chicken broth, heavy cream and Worcestershire sauce. Next, add the gnocchi and bring to a simmer. Simmer the mixture until the gnocchi has softened and cooked, 3 to 5 minutes. Stir in the Parmesan and sprinkle with basil leaves to serve.

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Creamy Gnocchi with Chorizo and Peppers

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