Less is more

Following on from the previous post, I thought I’d include a dish in which chorizo makes a welcome cameo.

The blueprint to this dish was a staple at university. Popular among fellow scholars and easy to whip up at short notice, this one has been slightly edited since. I have used the traditional Spanish sausage sparingly in this prawn and chorizo gnocchi.

Less is more.


 What you’ll need:

500g of gnocchi, 1 red onion, crushed cashew nuts, mange tout
chorizo sausage , cooked king prawns, lemon infused olive oil, 1/4 medium red chilli
1 clove of garlicfresh tarragon, thyme and basil
3 tbsp mascarpone cheese


 

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(serves 2)

 Put a baking sheet in your oven and turn heat to 220 degrees celsius. Finely chop about a little finger’s length of the chorizo and dice the red chilli and red onion finely. Slice the mange tout in half lengthways.

Bring a saucepan of water to the boil with a little salt. Add the gnocchi for no more than a minute and a half. 

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Remove from the water and drain for a minute or so.

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Before placing the gnocchi on your baking sheet, apply the lemon infused olive oil generously. Season well and apply a little more oil. Put back in the hot oven. Conveniently, I find they take just the same amount of time as the other ingredients do to cook.

Heat some of the oil in a frying pan and add a handful of the crushed cashews on medium heat. Finely chop your red onion and add when the nuts have started to brown. Keep on medium for 4 minutes.

Add the crushed garlic clove, chorizo and chilli. Keep on medium-high for 4 minutes. Season well.
Check on the gnocchi and shake tray to ensure they cook evenly.

Add the prawns to your frying pan and cook on high for 2 minutes.

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Add a good handful of the fresh tarragon and thyme with a handful of the sliced mange tout. Turn heat to low and season.

Remove your gnocchi from the oven. They should be starting to turn golden brown and slightly crispy.

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Delicious.

Go ahead try a few but leave some for the dish!!

Mix into the prawns along with 3 generous tablespoons of the mascarpone. Keep on medium heat for 2 minutes.

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Serve with some torn basil leaves.

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Enjoy!

x

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