Chorizo Gnocchi - Rainier Beach 1914 Eng. 33

Recipe from Engine 33 Seattle, WA

Firefighter Engine Driver Jon Carwin

"It's fairly simple, flavorful and doesn't drain the bank."

Yield : ?  

Ingredients 

•     Chorizo — 1 lb  
•     Gnocchi — 2 (12–16 oz) packages  
•     Red bell peppers — 2 (diced)  
•     Garlic — 3 cloves (minced)  
•     Cherry tomatoes — 1 tub  
•     Habanero pepper — 1 (seeded)  
•     Mascarpone — 8 oz (or substitute fresh mozzarella)  
•     Red wine vinegar — 1/3 cup  
•     Fresh basil — 1 package (chopped)  
•     Salt & pepper — to taste  

Directions 

Cook the Base 

Brown the chorizo in a large pan. At the same time, bring a pot of water to a boil (enough to fully submerge the gnocchi). 

Add to the chorizo: 

•     Diced red peppers  
•     Cherry tomatoes  
•     Garlic  
•     Habanero (seeds removed — add some back if you want heat)  

Cook over medium-high heat for ~15 minutes, covered. 
(Longer if doubling the recipe.) 

Cook the Gnocchi 

Add gnocchi to boiling water. Cook until they float to the top — this means they’re done. 

Drain and set aside. 

Build the Sauce 

Reduce heat to low. Add to the chorizo mixture: 

•     Mascarpone (or mozzarella)  
•     Red wine vinegar  
•     Chopped basil  
•     Salt & pepper  

Stir until the cheese is fully melted and combined. 

Combine & Finish 

Add gnocchi to the sauce. Cook for about 10 more minutes to let flavors come together. 

Serve HOT