One-Pan Crispy Gnocchi with Sweet Corn & Mild Chorizo
A vibrant and playful dish that swaps traditional boiled pasta for golden, pan-fried gnocchi that kids find irresistible. This 20-minute meal combines the sweetness of corn with mild savory flavors, making it a stress-free winner for busy Week 32 evenings.
Ingredients
- Store-bought fresh gnocchi500 g
- Mild chorizo sausage, diced150 g
- Sweet corn (canned or frozen)150 g
- Cherry tomatoes, halved200 g
- Fresh baby spinach50 g
- Grated Parmesan cheese40 g
- Olive oil1 tbsp
Instructions
Heat a large non-stick frying pan over medium heat. Add the diced chorizo and fry for 3-4 minutes until it starts to release its flavorful red oils and becomes slightly crispy.
Add the gnocchi directly to the pan with the chorizo (no boiling needed!). Drizzle with olive oil if the pan looks dry. Fry for 8-10 minutes, tossing occasionally, until the gnocchi are golden brown and crispy on the outside.
Stir in the sweet corn and cherry tomatoes. Cook for another 3 minutes until the corn is heated through and the tomatoes just begin to soften.
Turn off the heat. Toss in the baby spinach and half of the Parmesan, stirring until the spinach just wilts from the residual heat. Serve immediately topped with the remaining cheese.
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