An unlikely combo of ingredients that makes for a tasty and beautiful meal. It’s creamy, smoky, spicy and a little bit sweet - the perfect balance of flavours.
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Serves
4
Sweetcorn
Garlic Cloves
Parmesan
Double Cream
Whole Milk
Smoked Paprika
Cayenne Peppers
Chorizo
Gnocchi
Lemon
Basil
Olive Oil
Serves
4
Sweetcorn
Garlic Cloves
Parmesan
Double Cream
Whole Milk
Smoked Paprika
Cayenne Peppers
Chorizo
Gnocchi
Lemon
Basil
Olive Oil
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Step 1.
Drain the sweetcorn and thinly slice the garlic.
Step 2.
Brush a cast iron skillet with oil and set over a high heat.
Step 3.
Add the sweetcorn and cook, stirring occasionally, until charred in places.
Step 4.
Turn the heat down to low, add the garlic and cook for 1 minute, then transfer to a blender.
Step 5.
Grate the parmesan.
Step 6.
Add the parmesan, double cream, whole milk, smoked paprika, cayenne pepper to the corn and season generously with salt and pepper. Blitz until nice and smooth and set aside.
Step 7.
Finely chop the chorizo. Add it to a pan with a little bit of olive oil and set over a medium heat.
Step 8.
Cook until some of the fat has rendered out and the chorizo is nice and crisp.
Step 9.
Meanwhile, cook your gnocchi in plenty of salted boiling water according to the package instructions.
Step 10.
Drain the gnocchi, reserving some of the cooking water. Add the charred corn sauce and cook over a low heat until the sauce nicely coats the gnocchi, adding some of the gnocchi cooking water as needed.
Step 11.
Squeeze in the lemon juice and stir to combine. Season with salt and pepper, to taste.
Step 12.
Plate up the gnocchi, top with the crispy chorizo and basil leaves, then tuck in and enjoy.
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