Spanish Chorizo Gnocchi Sauce
From elgourmand 12 years ago
- 2hrs to make
- Serves 6
For me, the difference between a basic marinara sauce and a meat sauce is the meat; I really don’t change much else. I originally did this sauce to go over gnocchi but any heavy duty pasta will work, sorta. I must thank Lindy for her post of Cavatelli with Pancetta and Roasted Pepper Tomato Sauce; which caused me to change a couple of things in this sauce. Read more Yes, Spanish Chorizo. Spanish & Mexican Chorizo are not the same; Spanish Chorizo is usually smoked & has less chilli. I only make Spanish Chorizo once a year; as it’s a bit of work and needs to be pumped into casings so it can be smoked. If you have no choice you can use Mexican Chorizo and get a very nice sauce but the flavor will be different. Also, you can let the “Little Bit of Madness” bug bite and use any sausage or meat you like. If you’re into tweaking, this could be fun. You can find the Jimmy’s Gnocchi recipe at Jimmys Gnocchi See less
Ingredients
- • 2 cans chopped tomatoes with juice. shopping list
- • 1 Large bell pepper, roasted and peeled or 1/2 cup of 15ks of Bad Road Peppers or a jar of roasted peppers ± to taste. shopping list
- • 4 Tbs tomato paste ± to taste. shopping list
- • 6 – 8 fresh mushrooms, depending on size, sliced. I use Portobello cause that’s what we usually get but whatever. shopping list
- • 3-4 tablespoons olive oil, depending on what pepper option you use. shopping list
- • 1 cup Spanish Chorizo, to taste. This is not actually a meat dish but the meat or sausage is for flavour. Some sausage just has more flavor than the next batch so adjust. shopping list
- • 1 cup chopped onion ± to taste. shopping list
- • 4 cloves garlic, chopped, ± depending on how fresh your garlic is. shopping list
- • 1/2 cup sliced pitted kalamata olives. I used to use ripe olives and they work but the Kalamata give a nicer flavour. shopping list
- • 2 Tbs red wine, to taste. Don’t overdo this. shopping list
- • 8 ounces baby spinach leaves, washed and dried, chopped. shopping list
- • 1/2 cup fresh basil leaf, chopped. You can sub dried for this and the parsley but I’m not sure how much to use. shopping list
- • 1/2 cup coarsely chopped parsley. shopping list
- • 1tsp dried oregano. shopping list
- • Cooked gnocchi. Never weighed this but about as much as the Jimmy’s gnocchi recipe makes. I reckon it’s abut 2lbs (1kg). shopping list
- • salt & fresh ground pepper to taste. shopping list
How to make it
- 1. In a suitable pot or pan heat the oil and cook the Chorizo until just starting to brown. See Photo
- 2. Add the onions & garlic and Sauté until the onions turn translucent.
- 3. Add the spinach and cook another couple of minutes. See Photo
- 4. Add everything else and bring to a slow simmer.
- 5. Cover & simmer, stirring occasionally, for at least 30 minutes. You may want to add a bit of water if the sauce gets too thick.
- 6. Add the gnocchi, homemade or store bought, and fold together.
- 7. Continue cooking, folding occasionally, until the gnocchi are heated through.
- 8. Serve soonest. See Photo
- A fresh green salad is a must with this dish. The usual sprinkling of good Parmesan cheese and a garnish of a sprig or two of parsley go well. See Photo
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