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Italian | |
| 1 tablespoon vegetable oil 6 ounces Spanish chorizo, sliced into half moons 6 scallions, white and green parts, sliced 2 cloves garlic, chopped 1 small orange bell pepper, cored and sliced 1 small red bell pepper, cored and sliced 1 small yellow bell pepper, cored and sliced 2 tablespoons tomato paste 1 teaspoon Cajun seasoning Pinch kosher salt and pinch freshly ground black pepper 1 cup chicken broth 1 cup heavy cream 2 teaspoons Worcestershire sauce One 1-pound container refrigerated potato gnocchi 1/2 cup grated Parmesan Basil leaves, for garnish | |
| Heat the vegetable oil in a large skillet over medium-high heat. Add the chorizo, scallions, garlic and orange, red and yellow peppers and cook, stirring occasionally, until the chorizo is browned and has turned the oil red, 6 to 8 minutes. Add the tomato paste, Cajun seasoning, salt and pepper, then stir and cook for 1 minute more. Stir in the chicken broth, heavy cream and Worcestershire sauce. Next, add the gnocchi and bring to a simmer. Simmer the mixture until the gnocchi has softened and cooked, 3 to 5 minutes. Stir in the Parmesan and sprinkle with basil leaves to serve. | |
Unrated | |
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