CHORIZO ROASTED RED PEPPER SPINACH GNOCCHI

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This chorizo roasted red pepper spinach gnocchi is the perfect 20-minute weeknight meal. Packed full of flavor and super simple to make. Your whole family will love this dish!

Think about what you folks? My thoroughly astounding blogger companion Julie from Table for Two has a cookbook and I’m here to disclose to you about it!

Her new book Dinner for Two: Easy and Innovative Recipes for One, Two, or a Few is something you will cherish! It has straightforward plans that are ideal for the insane work day supper surge. Indeed, I have as of now made this formula multiple times! Whenever I previously made it I had it for lunch 2 days straight and the subsequent time was simply the previous evening.

I needed to advise my significant other to quit eating since he was going to overflow with gnocchi satisfaction.

Do you at any point do that? Love a dish such a lot of that you thoroughly gorge? I’m so at fault for this.

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You folks realize I love chorizo so making this dish was an easy decision for me.

Additionally gnocchi is the ideal weeknight dish since it concocts quickly. That implies in only 20 minutes I was plunking down and stuffing this fiercely into my face. I surmise in case you were truly feeling extravagant you could make custom made gnocchi yet how about we be not kidding – ain’t no one got time for that.

This chorizo roasted red pepper spinach gnocchi is the perfect 20-minute weeknight meal. Packed full of flavor and super simple to make. Your whole family will love this dish!

  • yield: 2 servings
  • prep time: 10 minutes
  • cook time: 10 minutes
  • total time: 20 minutes

Ingredients

  • 16 ounces potato gnocchi
  • 1/2 pound fresh chorizo, casing removed
  • 3/4 cup chopped jarred roasted red peppers
  • 1 small onion, chopped
  • 1/2 teaspoon kosher salt
  • 3 cups loosely packed baby spinach

Instructions

  1. Bring a pot of water to boil. Add in the gnocchi and cook it per the instructions on the packages.
  2. In a large skillet set over medium-high heat, brown chorizo and break it up with a wooden spoon.
  3. Add the roasted red peppers, onions and salt. Cook until the onions have softened, about 5-7 minutes.
  4. Add the baby spinach and toss until leaves have wilted.
  5. Drain and add gnocchi and toss everything to incorporate.
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