One-Skillet White Bean Gnocchi with Chorizo

Method

1. Step 1

   Ingredients for this step

   • 370 g Chorizo sausage

   Slice the Chorizo into 1 cm thick rounds. Sear in a pan until well browned. Set aside.

2. Step 2

   Ingredients for this step

   • 1 tbsp olive oil
   • 1 medium onion
   • 2 garlic cloves

   Set an oven rack in the upper third and preheat the oven to 220°C (425°F). Dice the onion, mince the garlic and slice the sausage into roughly 1 cm rounds. Drain and rinse the beans, roughly chop the spinach and grate the cheeses. Heat the oil in a large ovenproof skillet over medium-high heat. Cook the onion for 5–7 minutes until soft and lightly golden. Stir in the garlic for 30 seconds.

3. Step 3

   Ingredients for this step

   • 60 ml chicken stock (or water)
   • 410 g fire-roasted diced tomatoes (canned, undrained)
   • 1 tbsp dried oregano
   • 1 tbsp dried parsley
   • ½ tsp garlic powder
   • ½ tsp paprika
   • 440 g cannellini or white kidney beans (one can, drained and rinsed)
   • 450 g shelf-stable gnocchi
   • 45 g baby spinach
   • salt and pepper (to taste)
   • 55 g freshly grated mozzarella
   • 25 g freshly grated Parmesan

   Add the stock, tomatoes with their juices, herbs, spices, beans, uncooked shelf-stable gnocchi and spinach. Stir well and season to taste with salt and pepper. Scatter mozzarella and Parmesan over the top. If the skillet is not ovenproof, transfer the mixture to a baking dish before adding the cheese.

4. Step 4

   Ingredients for this step

   • fresh flat-leaf parsley (optional, to serve)

   Bake for 17–23 minutes until the gnocchi are tender and the cheese is melted. For a browned top, broil for another 1–2 minutes, watching closely. Let cool briefly, check the seasoning and garnish with parsley if desired.