Gnocci with chorizo and chicken
This is one of my favorite recipes when I don’t have a lot of time to cook but still want a proper meal. It’s cheap, doesn’t require many ingredients and is super delicious.
In my opinion, the best chorizo is the real Spanish chorizo. Gran doblon is my personal favorite kind of chorizo.
When I go to Spain in the summer I always take a bunch back to the Netherlands with me in my suitcase, it’s a dried sausage and doesn’t need to be chilled so they survive the journey. I stuff them in my freezer and have enough to last me a year (until I go back and get more).
Of course you can also buy chorizo in the Netherlands, but keep in mind that for this recipe you don’t want to have the pre-sliced kind you eat on your sandwich. I also wouldn’t recommend the chorizo pamplona.. I personally find it to be less tasty than other chorizo. Any other chorizo you find in the supermarket would be fine!
- 1 small Spanish chorizo (not the pre-sliced kind to put on your sandwich)
- 250-300 g. chicken fillet or boneless chicken thighs (I prefer thigh meat because it’s less dry and has more flavour, it’s also cheaper)
- 450 g. gnocchi
- 1 onion
- 125 g. white mushrooms
- 2-3 tablespoons Greek yoghurt
- salt and pepper to taste
Cut your chicken and white mushrooms into bite size chunks. Dice your chorizo and onion into small cubes.
Bring a pot with a generous amount of water to a boil.
Meanwhile preheat a sauté pan or wok to high heat and add the chorizo. Adding oil or butter isn’t necessary, chorizo sausage is quite fatty.
Sauté the chorizo until aromatic and add the chicken (when using chicken fillet, adding a little oil is probably necessary).
Add the diced onion once the chicken doesn’t look pink anymore. Sauté until the onion turns translucent and add the white mushrooms. Turn your fire to medium-low. Cook for another 3-4 minutes.
Once the water’s boiling add the gnocchi and a pinch of salt and prepare according to instructions on the packaging.
Drain the gnocchi. Turn off the fire. Add the gnocchi to the pan and stir well, until all the gnocchi turn slightly orange.
Add the 2-3 tablespoons of Greek yoghurt and stir well. Add salt and pepper to taste.
Variation tip: use macaroni instead of gnocchi.
By: Mijntje Boon