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 garlic, fresh tarragon, thyme and basil
3 tbsp mascarpone cheese
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.
Remove from the water and drain for a minute or so.
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.
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.
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.
Serve with some torn basil leaves.