Quick Creamy Chorizo & Gnocchi Soup
with Parmesan
Who said we couldn’t do soup and gnocchi because we did it and we can’t get enough of the creamy and rich flavours that are ready to be slurped up. The chorizo gives the soup a delicious heat and the pillowy gnocchi soaks everything up.
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Ingredients
1 packet
gnocchi
(Contains Gluten; )
1 stalk
celery
½ packet
Mild Chorizo
1 sachet
Herb & Mushroom Seasoning
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
½ packet
cream
(Contains Milk; )
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 tsp
brown sugar
3 cup
water
Nutrition Values
Utensils
Instructions
• Heat a large saucepan over medium-high heat with a generous drizzle of olive oil. When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl. • Meanwhile, finely chop carrot and mild chorizo (see ingredients).
TIP: Add extra oil if the gnocchi sticks to the pan.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook chorizo and carrot until browned and tender, 4-5 minutes. • Add herb & mushroom seasoning and tomato paste, and cook until fragrant, 1 minute. • Add chicken-style stock powder, brown sugar and the water and bring to the boil.
• Remove pan from heat, then add cooked gnocchi, cream (see ingredients) and baby spinach leaves, stirring, until combined. Season to taste.
• Divide creamy chorizo and gnocchi soup between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!