Chouriço, White Bean & Tomato Gnocchi
Gnocchi with Portuguese chouriço, white beans, and tomatoes.
Main CoursePortugueseYield 1 servingScaled Quarter — ¼×
Main CoursePortugueseYield 1 ⅓ servingsScaled Third — ⅓×
Main CoursePortugueseYield 2 servingsScaled Half — ½×
Main CoursePortugueseYield 4 servingsScaled Original — 1×
Main CoursePortugueseYield 8 servingsScaled Double — 2×
Main CoursePortugueseYield 12 servingsScaled Triple — 3×
Main CoursePortugueseYield 16 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Brown the chouriço in a large frying pan over medium heat for 3-4 minutes. Remove a few crisp pieces for topping if you like.
- Add the onion to the rendered chouriço fat and cook until soft. Stir in the garlic, smoked paprika, and cayenne pepper for about 30 seconds.
- Add the tomatoes, beans, and the water or stock. Simmer for 8-10 minutes until slightly thickened.
- Meanwhile, boil the gnocchi until they float, then drain. For extra texture, pan-fry them briefly in a little olive oil until golden.
- Fold the gnocchi into the tomato-bean mixture and simmer together for 2-3 minutes.
- Add the spinach if using, then finish with the fresh parsley, plenty of black pepper, a small squeeze of lemon, and parmesan if desired. Season with salt to taste, if needed.
Ingredients
Tap one to check it off
Instructions
- Brown the chouriço in a large frying pan over medium heat for 3-4 minutes. Remove a few crisp pieces for topping if you like.
- Add the onion to the rendered chouriço fat and cook until soft. Stir in the garlic, smoked paprika, and cayenne pepper for about 30 seconds.
- Add the tomatoes, beans, and the water or stock. Simmer for 8-10 minutes until slightly thickened.
- Meanwhile, boil the gnocchi until they float, then drain. For extra texture, pan-fry them briefly in a little olive oil until golden.
- Fold the gnocchi into the tomato-bean mixture and simmer together for 2-3 minutes.
- Add the spinach if using, then finish with the fresh parsley, plenty of black pepper, a small squeeze of lemon, and parmesan if desired. Season with salt to taste, if needed.
Ingredients
Tap one to check it off
Instructions
- Brown the chouriço in a large frying pan over medium heat for 3-4 minutes. Remove a few crisp pieces for topping if you like.
- Add the onion to the rendered chouriço fat and cook until soft. Stir in the garlic, smoked paprika, and cayenne pepper for about 30 seconds.
- Add the tomatoes, beans, and the water or stock. Simmer for 8-10 minutes until slightly thickened.
- Meanwhile, boil the gnocchi until they float, then drain. For extra texture, pan-fry them briefly in a little olive oil until golden.
- Fold the gnocchi into the tomato-bean mixture and simmer together for 2-3 minutes.
- Add the spinach if using, then finish with the fresh parsley, plenty of black pepper, a small squeeze of lemon, and parmesan if desired. Season with salt to taste, if needed.
Ingredients
Tap one to check it off
Instructions
- Brown the chouriço in a large frying pan over medium heat for 3-4 minutes. Remove a few crisp pieces for topping if you like.
- Add the onion to the rendered chouriço fat and cook until soft. Stir in the garlic, smoked paprika, and cayenne pepper for about 30 seconds.
- Add the tomatoes, beans, and the water or stock. Simmer for 8-10 minutes until slightly thickened.
- Meanwhile, boil the gnocchi until they float, then drain. For extra texture, pan-fry them briefly in a little olive oil until golden.
- Fold the gnocchi into the tomato-bean mixture and simmer together for 2-3 minutes.
- Add the spinach if using, then finish with the fresh parsley, plenty of black pepper, a small squeeze of lemon, and parmesan if desired. Season with salt to taste, if needed.
Ingredients
Tap one to check it off
Instructions
- Brown the chouriço in a large frying pan over medium heat for 3-4 minutes. Remove a few crisp pieces for topping if you like.
- Add the onion to the rendered chouriço fat and cook until soft. Stir in the garlic, smoked paprika, and cayenne pepper for about 30 seconds.
- Add the tomatoes, beans, and the water or stock. Simmer for 8-10 minutes until slightly thickened.
- Meanwhile, boil the gnocchi until they float, then drain. For extra texture, pan-fry them briefly in a little olive oil until golden.
- Fold the gnocchi into the tomato-bean mixture and simmer together for 2-3 minutes.
- Add the spinach if using, then finish with the fresh parsley, plenty of black pepper, a small squeeze of lemon, and parmesan if desired. Season with salt to taste, if needed.
Ingredients
Tap one to check it off
Instructions
- Brown the chouriço in a large frying pan over medium heat for 3-4 minutes. Remove a few crisp pieces for topping if you like.
- Add the onion to the rendered chouriço fat and cook until soft. Stir in the garlic, smoked paprika, and cayenne pepper for about 30 seconds.
- Add the tomatoes, beans, and the water or stock. Simmer for 8-10 minutes until slightly thickened.
- Meanwhile, boil the gnocchi until they float, then drain. For extra texture, pan-fry them briefly in a little olive oil until golden.
- Fold the gnocchi into the tomato-bean mixture and simmer together for 2-3 minutes.
- Add the spinach if using, then finish with the fresh parsley, plenty of black pepper, a small squeeze of lemon, and parmesan if desired. Season with salt to taste, if needed.
Ingredients
Tap one to check it off
Instructions
- Brown the chouriço in a large frying pan over medium heat for 3-4 minutes. Remove a few crisp pieces for topping if you like.
- Add the onion to the rendered chouriço fat and cook until soft. Stir in the garlic, smoked paprika, and cayenne pepper for about 30 seconds.
- Add the tomatoes, beans, and the water or stock. Simmer for 8-10 minutes until slightly thickened.
- Meanwhile, boil the gnocchi until they float, then drain. For extra texture, pan-fry them briefly in a little olive oil until golden.
- Fold the gnocchi into the tomato-bean mixture and simmer together for 2-3 minutes.
- Add the spinach if using, then finish with the fresh parsley, plenty of black pepper, a small squeeze of lemon, and parmesan if desired. Season with salt to taste, if needed.