Description
great meal to prepare on a weeknight – easy and delicious! Gnocchi with Mushrooms, Spinach & Chorizo are just an awesome easy dinner!
Ingredients
oil for frying
14 oz. (400g) mushrooms, sliced
1 large onion, finely diced
3–4 garlic cloves, finely diced
12.3 oz. (350g) chorizo (for grilling), sliced
1 tbsp. tomato paste
1 tsp. dried oregano
1/2 tsp. smoked paprika powder
1/2 tsp. cayenne pepper
salt, pepper
1/3 cup (80ml) dry red wine
1 cup (250ml) veggie broth
1/3 cup (80ml) heavy cream
28 oz. (800g) gnocchi (fresh)
3 oz. (80g) baby spinach leaves
Instructions
1. Start by preparing the ingredients. Clean the mushrooms and cut them into slices. Peel the onion and garlic and dice finely. Cut the chorizo into (not too) thin slices. Clean, wash, and drain the spinach and set aside.
2. Add some oil to a Dutch oven (or large pot) and heat up. Add the sliced mushrooms, sprinkle them with some salt, and fry/cook over medium-high heat. Cooking the mushrooms will take some time (about 5-8 minutes) – they will lose a lot of volume and water. Continue until the water is gone and most of the mushrooms got some color. Take them out of the pot and set aside.
3. Add more oil to the Dutch oven/pot and sauté the onions until soft and glossy – about 2-3 minutes. Add the diced garlic and sliced chorizo. Fry/cook until the sausage got some color – about 3-4 minutes. Next, add the tomato paste, dried oregano, smoked paprika powder, and cayenne pepper, as well as some salt and pepper. Mix everything and let the tomato paste and spices roast for a moment so they can develop some flavor. Add the mushrooms back to the pot, mix in, and then deglaze with the red wine. Let the wine cook down almost completely, then add the veggie broth and the heavy cream. Reduce the heat and let the sauce simmer for about 8-10 minutes until slightly thickened.
4. While the sauce is cooking heat up a large frying pan with some oil. Add the fresh gnocchi and fry them for several minutes until they are slightly browned in several spots.
5. Transfer the gnocchi to the Dutch oven/pot with the sauce and mix in. Add the drained baby spinach leaves and mix in as well – as soon as the spinach has wilted down, the dish is ready to be served. Season with some more salt and pepper if necessary and serve in bowls.
Notes
Make something amazing in the kitchen!