April 18, 2009

Gnocchi with Chorizo and Butternut Squash

chorizo gnocchi


I love the flavour and the great meaty texture that chorizo gives to a dish and the sweetness of the butternut squash gives an excellent balance.
This is by no means a healthy dish with the chorizo, 2 types of cheese and cream, but I have added lots of vegetables and this isn’t a dish I would eat all the time so I think it’s OK!

It’s an easy one-pot meal, but if you don’t have an oven-proof pan then just cook it in a normal pan and then transfer to an oven-proof dish.
  • Serves 4 (or 2 greedy people!)
  • You will need: oven-proof pan and a large saucepan
  • Oven temperature: Gas mark 5/375°F/190°C 

  • 3-4 shallots, peeled and finely chopped
  • ½ chorizo sausage (I used Revilla Chorizo Pueblo from Sainsburys)
  • 1 butternut squash, peeled and chopped into 1cm cubes
  • 1 teaspoon dried oregano
  • Handful of mushrooms, sliced
  • Some leftover cooked peas and sweetcorn
  • 1-2 tablespoons double cream
  • 2x 150g packs mozzarella (I used Sainsburys Italian mozzarella)
  • 1x 400g pack of dried gnocchi, cut into chunks (I used Italfresco Gnocchi from Sainsburys)
  • Handful of mature cheddar cheese, grated (optional) 

  1. Heat a tablespoon of oil and gently sweat the shallots until softened and slightly brown.
  2. Add the chorizo and fry until nice and crispy.
  3. Add the dried oregano.
  4. Add the butternut squash and fry for about 10-15 minutes until soft and tender (adding a tablespoon of water and covering with a lid will speed things along).
  5. Add the mushrooms and any other veggies to the pan.
  6. Meanwhile, bring a large pan of water to the boil and cook the gnocchi for a few minutes or until they rise to the surface of the water. Drain and reserve some of the cooking liquid.
  7. Add the gnocchi to the pan, with the double cream and the mozzarella and mix thoroughly. Add a couple of tablespoons of the cooking liquid so you get a nice sauce.
  8. Sprinkle the cheddar cheese on top, then put the pan in the oven and cook for 10-15 minutes or until the cheese is starting to brown.


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