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2023-09-28 11:02:48

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Западная Сибирь! Сколько техники потопили в болоте… #сибирь #экскаватор #болото

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Day 18 | 20 Days of 20 Minute Summer Dinners 😋 The key to this dish is prepping as you go so it comes together speedily. Hope you love this one - just two more days of the series left!! Chris x CREAMY CHORIZO GNOCCHI | Serves 4 INGREDIENTS 1x 200g/7oz ring of cured Spanish Chorizo 1 medium Red Onion 200g / 7oz Courgette/Zucchini 3 cloves of Garlic 1/4 tsp Dried Oregano 2 tbsp Tomato Puree (Tomato Paste in US) 180ml / 3/4 cup Chicken Stock 180ml / 3/4 cup Double/Heavy Cream 1/2 small bunch of Basil 30g / 1oz / 1/3 cup freshly grated Parmesan 200g / 7oz Baby Plum Tomatoes 500g / 1lb Gnocchi Salt & Pepper, as needed METHOD 1️⃣Slice 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 mins until it crisps and releases its oil. During this time slice the courgette into small bite-sized pieces. 2️⃣Use a slotted spoon to remove the chorizo, leaving the excess fat behind, then add the onion and courgette. Fry for around 4 minutes until they soften and start taking on colour. During this time finely dice the garlic and basil. 3️⃣Stir in the garlic, oregano and a good pinch of salt & pepper and fry for 30 seconds or so. Stir in the tomato puree and fry for a minute, then stir in the stock and cream. Stir in the basil and parmesan then simmer for 3-4 minutes or until the sauce thickens. During this time halve the tomatoes. 4️⃣Stir in the tomatoes and simmer for 2 minutes until they only just start to soften. 5️⃣Meanwhile, bring a large pot of salted water to boil and add the gnocchi. Cook for 1 minute, then use a slotted spoon to transfer it into the sauce. Add the chorizo then turn the heat to low and give everything a good stir until combined. If you need to thin out the sauce just stir in a splash of the leftover gnocchi water. 6️⃣Check for seasoning and adjust if needed then serve with extra basil or parmesan if desired.

Day 18 | 20 Days of 20 Minute Summer Dinners 😋 The key to this dish is prepping as you go so it comes together speedily. Hope you love this one - just two more days of the series left!! Chris x CREAMY CHORIZO GNOCCHI | Serves 4 INGREDIENTS 1x 200g/7oz ring of cured Spanish Chorizo 1 medium Red Onion 200g / 7oz Courgette/Zucchini 3 cloves of Garlic 1/4 tsp Dried Oregano 2 tbsp Tomato Puree (Tomato Paste in US) 180ml / 3/4 cup Chicken Stock 180ml / 3/4 cup Double/Heavy Cream 1/2 small bunch of Basil 30g / 1oz / 1/3 cup freshly grated Parmesan 200g / 7oz Baby Plum Tomatoes 500g / 1lb Gnocchi Salt & Pepper, as needed METHOD 1️⃣Slice 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 mins until it crisps and releases its oil. During this time slice the courgette into small bite-sized pieces. 2️⃣Use a slotted spoon to remove the chorizo, leaving the excess fat behind, then add the onion and courgette. Fry for around 4 minutes until they soften and start taking on colour. During this time finely dice the garlic and basil. 3️⃣Stir in the garlic, oregano and a good pinch of salt & pepper and fry for 30 seconds or so. Stir in the tomato puree and fry for a minute, then stir in the stock and cream. Stir in the basil and parmesan then simmer for 3-4 minutes or until the sauce thickens. During this time halve the tomatoes. 4️⃣Stir in the tomatoes and simmer for 2 minutes until they only just start to soften. 5️⃣Meanwhile, bring a large pot of salted water to boil and add the gnocchi. Cook for 1 minute, then use a slotted spoon to transfer it into the sauce. Add the chorizo then turn the heat to low and give everything a good stir until combined. If you need to thin out the sauce just stir in a splash of the leftover gnocchi water. 6️⃣Check for seasoning and adjust if needed then serve with extra basil or parmesan if desired.

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