MUNCH RATING: 4/5
This is my interpretation of a Gregg Wallace recipe from BBC Good Food Magazine. He used potatoes in his dish instead of the gnocchi, but I like the way the gnocchi absorbs some of the sauce, plus it’s quicker to cook!
I added some Parmesan to the dish as I’d just bought some from the Farmer’s Market in Epsom (read more about it here) and it worked well.
This is a really quick and easy recipe and the chorizo gives so much flavour. It’s quick garlicky, so there was no need to add any extra garlic!
- Serves: 2
- You will need: a frying pan with a tight fitting lid
- 250g potato gnocchi (I used ½ 500g pack of Trattoria Verdi from Tescos)
- 1 Tablespoon olive oil
- 1 small chorizo sausage, thinly sliced (I used Cooking Chorizo from the Tesco Ingredients range)
- good handful cherry tomatoes, halved (home-grown of course!)
- 1 teaspoon Knorr Chicken Stock Granules
- 2 skinless thick haddock fillets (or other white fish)*
- salt and pepper
- Cook the gnocchi as per pack instructions, drain but reserve a couple of Tablespoons of the cooking water and then set aside.
- Heat a large lidded frying, then add the oil. Add the chorizo and fry for 2 minutes until it starts to release its oil, then add the tomatoes, the reserved cooking water and the chicken stock. Cook until the tomatoes burst, then add the gnocchi and mix in well.
- Season the fish with salt and pepper. Lay the fish on top of the gnocchi, put the lid on and leave to cook for 5 minutes, or until the fish has turned white and is flaky when prodded in the middle.
- Sprinkle with a small handle of parmesan cheese.
*Take the fish out of the fridge and allow to come up to room temperature before cooking.