- 500 g good-quality gnocchi
- 2 T olive oil
- 70 g chorizo, sliced into rounds
- 2 cloves garlic, crushed
- 2 baby leeks, sliced
- 2 x 140 g punnet broad beans, blanched
- 1 cup cream
- sea salt and freshly ground black pepper
Cook the gnocchi in a saucepan of boiling water until the dumplings float to the surface and are tender. Drain.
In a pan over a medium heat, heat 1 T of the olive oil, then fry the chorizo on either side until blistered and crisp. Remove from the pan before adding the remaining olive oil, garlic and baby leek. Fry gently until the garlic is fragrant and leek soft.
Using a potato masher, smash the broad beans to form a coarse-textured paste. Add to the pan, along with the cream, and simmer gently, stirring occasionally, until warmed through.
Remove from the heat, add the gnocchi and toss until coated.
Spoon into a large bowl and scatter with the chorizo and lemon zest. Season to taste and serve.
The richness of the cream which lightly coats the gnocchi in this dish is cut by the spiciness of the chorizo – the latter is accentuated when pan-fried, as it is here.