These gnocchis, with a creamy chorizo sauce, are a delight for the taste buds. Moreover, when I bought the chorizo, it wasn't specified whether it was spicy or mild, and it turned out to be spicy. Fortunately, the creamy preparation mellowed it out, making the tasting quite enjoyable. The softness of the gnocchis harmonizes with the spicy flavor of the chorizo and the velvety texture of the cream. The cheese adds a special touch, while the spice enhances the overall dish gently. A simple dish but full of personality.
Creamy chorizo sauce: Sauté the chorizo cut into small cubes with a bit of olive oil and chopped sage leaves.
Add the cream, season the chorizo lightly as it is quite salty. Let it reduce over low heat. Give it one or two pulses with an immersion blender. Add the grated cheese. Keep warm.
Bring a large pot of salted water to a boil. I had some gnocchi left over from the previous garlic cream recipe and I had frozen them.
Submerge the gnocchi and let them cook until they rise to the surface, then drain them.
Presentation: Arrange the gnocchis on a plate, drench with creamy sauce. Sprinkle with chili powder and cheese shavings.
To finish the recipe, also check my blog.
0 servings
2
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