Creamy Chorizo Gnocchi

Ingredients

• 1200 g Cured Spanish Chorizo(200g)
• 21 Red Onion(120g)
• 3200 g Courgette/Zucchini(200g)
• 43 Garlic Cloves(9g)
• 50.25 teaspoon Dried Oregano(0.5g)
• 62 tablespoon Tomato Puree (Tomato Paste)(32g)
• 7180 ml Chicken Stock(180g)
• 8180 ml Double/Heavy Cream(180g)
• 90.5 bunch Basil (fresh)(15g)
• 1030 g Parmesan (freshly grated)(30g)
• 11200 g Baby Plum Tomatoes(200g)
• 12500 g Gnocchi(500g)
• 131 teaspoon Salt(6g)
• 140.5 teaspoon Black Pepper(1g)

Instructions

1. 1Slice the chorizo into thin rounds and finely dice the onion. Add the chorizo to a large pan with the heat off. Turn to medium and fry for 3-4 minutes until it crisps and releases its oil. Meanwhile, slice the courgette into small bite-sized pieces.
2. 2Use a slotted spoon to remove the chorizo, leaving the excess fat behind, then add the onion and courgette to the pan. Fry for around 4 minutes until they soften and start to take on color. Meanwhile, finely dice the garlic and basil.
3. 3Stir in the garlic, dried oregano, and a good pinch of salt and pepper. Fry for about 30 seconds. Stir in the tomato puree and fry for 1 minute, then add the chicken stock and cream. Stir in the basil and parmesan, then simmer for 3-4 minutes or until the sauce thickens. Meanwhile, halve the baby plum tomatoes.
4. 4Stir in the halved tomatoes and simmer for 2 minutes until they just start to soften.
5. 5Meanwhile, bring a large pot of salted water to a boil and add the gnocchi. Cook for 1 minute, then use a slotted spoon to transfer the gnocchi into the sauce. Add the cooked chorizo back to the pan, turn the heat to low, and stir everything together until combined. If needed, thin out the sauce with a splash of gnocchi cooking water.
6. 6Check for seasoning and adjust salt and pepper if needed. Serve hot, garnished with extra basil or parmesan if desired.