Ingredients

• Two Cloves Garlic, Pressed
• 1/2 Red Onion, Diced
• 50g Chorizo, Thinly Sliced
• Dried Chives, Black pepper, Salt
• Broccoli Florets, Sliced
• Gnocchi
• Cheddar Cheese, Grated
• Olive Oil
• Lemon Juice

Method

1. Heat the olive oil in a frying pan and add the garlic, red onion and a splash of lemon juice until the onion starts to soften
2. Add in the chorizo and wait for its oils to start to release
3. Add dried chives, black pepper and salt to taste along with the broccoli and give it all a good mix and allow the broccoli to start cooking a little
4. Add in the gnocchi and continue on a medium heat until it starts to get golden on the outside
5. Add in some grated cheddar and immediately remove from the heat

Eating And Storage Tips

If you have pepperoni or sausages you could use those instead of the chorizo but if you are using sausages I would opt for something like adding extra spices and seasoning; smoked paprika for instance. pepperoni or salami will work well because of the oils it will release and it having a little bit of a similar smoked and flavour profile.

Whilst I did this all in a pan on the hob you could make it work in the airfryer too. I would change the order of everything to being the gnocchi before the chorizo as the chorizo will crisp and harden up quicker in the airfryer but the gnocchi can handle it more and will gain a golden exterior whilst remaining soft and pillowy in the middle.

If you are not a fan of lemon juice you can completely skip that ingredient out too. I do it as I find it brings a little sharpness and cuts against the fats and oils of the chorizo quite nicely but this dish will still be absolutely delicious without it,

It also works incredibly well being stored and eaten the next day. It’s best if you can airfry or pan fry it again but if you put it in a well vented container in the microwave so that the steam doesn’t turn the gnocchi to much then that will work okay as well.