donna hay - - Quick Fix -

2 ta­ble­spoons ex­tra vir­gin olive oil

8 sprigs oregano

2 fresh chorizo sausages, cases re­moved, roughly chopped 2 x 400g cans diced toma­toes

1 litre chicken stock

2 ta­ble­spoons brown (light brown) sugar sea salt and cracked black pep­per

500g baby gnoc­chi Heat the oil in a large shal­low saucepan over high heat. Add the oregano and cook for 30 sec­onds or un­til crisp. Re­move and set aside. Add the chorizo and cook, break­ing up any lumps with the back of a spoon, for 6–8 min­utes or un­til crisp. Re­move and set aside. Add the tomato, stock, sugar, salt and pep­per to the pan and bring to the boil. Re­duce heat to medium and cook for 15 min­utes or un­til re­duced slightly. Us­ing a hand-held blender, roughly blend. Re­turn to heat, add the gnoc­chi and cook for 3 min­utes. Di­vide between bowls and top with the chorizo and oregano to serve. SERVES 4.

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