It’s now been seven weeks that I’ve been working from home. Seven weeks since I’ve met my friends. Seven weeks since I’ve met anyone really, besides the people who work in my local shop – and I know most of you are in the same position. In terms of cooking during this time, my focus has been on bringing you quick and easy recipes that you can make using store cupboard ingredients. While that basic idea hasn’t changed, I think it’s about time that we come to terms with the fact that this really is our ‘new reality’. Stop living for the end of the lockdown, stop worrying about what’s going to happen, wondering when this will all end, and just allow yourself to relax and live in the moment – at least for the evening.
That said, I’m bringing you this recipe in the hope that it will bring you and your loved ones (even if they are driving you up the walls) some joy.
This meal isn’t difficult, or time consuming, but it does have a real ‘special occasion’ feel to it which I think would be perfect for a quarantine date night dinner. So brush your hair, pour some wine and enjoy some quality time with your other half, friends, family or housemates.
This recipe serves 2 – double up as needed. Serve with a fresh green salad and some crusty bread.
250g packaged gnocchi
75g diced chorizo
40g unsalted butter
6 sage leaves
50g parmesan, freshly grated
- Bring a large pot of water, with a big pinch of salt, to the boil.
- While you’re waiting for the water to boil, cook the chorizo over medium heat with a little dash of olive oil until it starts to brown. When it’s cooked (roughly 5 minutes), remove from the pan and place on some kitchen paper to drain the excess oil. Put to the side for later.
- In small pot, over low heat, add the butter and stir occasionally until it’s completely melted. Continue to cook for another 3 – 4 minutes, stirring regularly. You will start to see little brown specs at this stage, and the butter will start to become frothy, this is perfectly fine. The butter is browning – just make sure the heat is low so that it doesn’t burn. Keep a close eye on it. Add the sage and cook for another few minutes, until the the sage leaves start to turn a dark green colour.
- Just after you’ve added the sage to the butter, add the gnocchi to the boiling water. You will know they are done when they float to the top of the water (roughly 2 minutes).
- When the gnocchi are done, remove from the water with a slotted spoon and add into the sage brown butter. Add the chorizo, 4 tablespoons of the cooking water from the pot and the parmesan and stir together.
- Season with salt and pepper to taste, being careful with the salt as the chorizo and parmesan are both quite salty.