Ree Drummond's Creamy Gnocchi with Chorizo and Peppers | The Pioneer Woman | Food Network

Ree whips up a quick, creamy gnocchi dish with chorizo, bell peppers, Cajun seasoning and Parmesan!
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Creamy Gnocchi with Chorizo and Peppers
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 35 min
Yield: 4 to 6 servings

Ingredients

1 tablespoon vegetable oil
6 ounces Spanish chorizo, sliced into half moons
6 scallions, white and green parts, sliced
2 cloves garlic, chopped
1 small orange bell pepper, cored and sliced
1 small red bell pepper, cored and sliced
1 small yellow bell pepper, cored and sliced
2 tablespoons tomato paste
1 teaspoon Cajun seasoning
Pinch kosher salt and pinch freshly ground black pepper
1 cup chicken broth
1 cup heavy cream
2 teaspoons Worcestershire sauce
One 1-pound container refrigerated potato gnocchi
1/2 cup grated Parmesan
Basil leaves, for garnish

Directions

Heat the vegetable oil in a large skillet over medium-high heat. Add the chorizo, scallions, garlic and orange, red and yellow peppers and cook, stirring occasionally, until the chorizo is browned and has turned the oil red, 6 to 8 minutes.

Add the tomato paste, Cajun seasoning, salt and pepper, then stir and cook for 1 minute more. Stir in the chicken broth, heavy cream and Worcestershire sauce. Next, add the gnocchi and bring to a simmer. Simmer the mixture until the gnocchi has softened and cooked, 3 to 5 minutes. Stir in the Parmesan and sprinkle with basil leaves to serve.

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Ree Drummond's Creamy Gnocchi with Chorizo and Peppers ​| The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=FuYr4CjhVZ8