Gnocchi with Chorizo and Capsicum
Gnocchi with Chorizo and Capsicum



  • 4 tsp olive oil
  • 2 sliced red onions
  • 1.5 red capsicums, sliced
  • 60g sliced chorizo
  • 2 crushed garlic cloves
  • ½ tp chilli flakes
  • 500g pack of gnocchi
  • ½ lemon, juice only
  • 100g baby spinach
  • 10g parmesan, grated
  • 10g basil leaves
  • Fry the onions and capsicums in 2 tsp of oil with a splash of water and a pinch of salt for 10 mins. When softened, add the garlic, chilli flakes and chorizo, and fry for 3 mins more. Tip the gnocchi into the pan with 1 tsp more of oil, and cook for 10 mins, stirring until the gnocchi is just crisp and golden.
  • Whisk 1 tsp of oil in a bowl with the lemon juice and plenty of black pepper. Toss through the spinach leaves, then serve alongside the gnocchi with the basil leaves and parmesan scattered on top.
25 mins
4 serving

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