Summer gnocchi & chorizo salad
- Weekday Hassle Free Dinners
- Serves 2
- Prep 5 min
- Cook 10 min
This salad is amazingly satisfying. Lucky it is on the spicy side, so I can't go too crazy with my portion size. I use a 700 grams packet of gnocchi for the recipe, but probably for majority of people 500 grams packet will be enough for 2 people :) I have cooked this dish with either chorizo or chorizo salami. My preference is chorizo salami as the slices are thinner.
Ingredients
- 1 packet of potato gnocchi
- 100 gm green beans, blanched and sliced
- 1 small can (125 grams) of corn kernels
- 100 gm chorizo salami or chorizo
- 100 gm chargrilled capsicum, sliced (from the jar)
- 5 baby bocconcini balls, torn
Method
- Cook the green beans in boiling waters for 2 minutes. Take them out with the slotted spoon, so you can use the same pan for cooking gnocchi. Slice the beans once they have cooled down a bit.
- Slice the chorizo salami and add the slices to a hot frying pan. You don't need olive oil as chorizo will release fat. After 3 minutes, add corn and capsicum slices. Fry for a further 3 minutes or so and keep stirring.
- Whilst chorizo mixture is cooking, add gnocchi to the boiling water and cook for about 2 minutes util they rise to the surface. Drain.
- Add gnocchi and beans to the chorizo mixture, and mix well. Remove from the heat. Add torn bocconcini to the salad. Toss to combine.
Published 10 January 2018. All recipes