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Enjoy this great dish of Gnocchi with tomato cream sauce, a natural way to eat a pasta-like dish but gluten-free.
Gnocchi can be complicated to make because they are not very familiar in our diet, but we can assure you that it is a simple dish that allows for countless sauces, all similar to those used in pasta dishes.
Just have to Cook them for 2 or 3 minutes, set aside and then make the sauce following a few very simple steps. The sauce is mild, with a mixed touch of cream and tomato, very good to enjoy with the family.
Gnocchi with cream sauce, tomato and chorizo
Discover these potato gnocchi with a pleasant flavour, with cream sauce, tomato and chorizo cubes.
- Alicia tomero
- Kitchen: Italian company
- Recipe type: pasta
- Calories: 420
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 400 g of potato gnocchi
- 500 ml of cream for cooking
- 4 tablespoons of natural fried tomato
- 80 g of chorizo
- 1 small onion
- Water
- Sal Island
- 30 g olive oil
Preparation
We put cook the gnocchi in plenty of water. Depending on the manufacturer, you will need between 2 to 3 minutes, Then we drain them and set them aside.
In a large frying pan or casserole we heat 30 g of olive oil. We peel and cutting the onion into very fine julienne strips. We add it to the pan and let it cook. sauté for 3 minutes.
We cut the chorizo into small cubes and add it to the onion. We let it sauté. 3 minutes of your time
We sauté the onion and chorizo in small cubes
We add the 4 tablespoons of fried tomato and let it fry for a while few minutes.
We add the 500 ml of cream To cook, add salt and stir well. When it starts to boil, lower the heat and leave cook for 8 minutes, Stirring occasionally.
If it is too thick, we can lighten it with a splash of milk and stirs. Add the gnocchi to the saucepan and stir. Let it cook for a few minutes and then turn off the heat. Let stand 10 minutes.
Serve hot. Decorate with basil leaves.
