Savour the rich flavours of this creamy browned butter gnocchi dish–the perfect comfort food for any season.
Looking for a dish that's easy to prepare? Look no further than the delightful Browned Butter Gnocchi with Blue Cheese Sauce and Chorizo recipe. This culinary masterpiece effortlessly blends the nutty aroma of browned butter with the tangy richness of blue cheese, all perfectly complemented by the savoury kick of chorizo. With its simple yet satisfying ingredients, this recipe is an absolute breeze to prepare, making it the ideal choice for both lunch and dinner.
For this recipe, we used the Le Creuset Signature Frying Pan in 24cm to fry the gnocchi. The frying pan's premium cast iron offers unparalleled heat retention and distribution, ensuring that every piece of gnocchi gets evenly cooked to golden perfection. The cast iron pan retains heat well, making it ideal for browning the butter to a rich, nutty hue.
Browned Butter Gnocchi with Creamy Blue Cheese Sauce and Chorizo Recipe
Ingredients
- 200g curly kale
- Olive oil, for frying
- 100g sliced chorizo
- 150g butter
- Lemon, to squeeze
- 800g fresh gnocchi
- 2 cloves garlic, sliced
- 250ml sour cream
- 100g blue cheese
- Sea salt and freshly ground black pepper to season
Method
1. Heat a pan with olive oil. Once heated, place the kale in the pan, and fry in batches for a few seconds until bright green and crispy. Be very careful of the oil as it will splatter. Allow the kale to drain on a paper towel.
2. In the same pan, fry the sliced chorizo until golden brown and set aside.
3. Place the butter in a frying pan over medium heat. Once melted, cook for 3-4 minutes or until the butter turns brown in colour. Your butter should be a light golden brown and have a nutty smell. Place the burnt butter in a bowl, add a squeeze of lemon juice, and set aside.
4. Place a frying pan over medium heat, add olive oil, and allow to heat. Fry the gnocchi in batches so that they brown evenly and do not steam. Fry until golden and crispy, about 5 minutes.
5. Place the browned butter in the pan and toss the gnocchi through. Pour out onto a baking tray and keep aside in a warmed oven while you cook your sauce.
6. Place the same pan back over medium heat with olive oil. Add the sliced garlic and fry until golden and caramelised. Add the sour cream and stir. Crumble in the blue cheese and stir to melt through. Depending on your preference, add a splash of water until you reach your desired consistency.
7. Spoon the burnt butter gnocchi over the warm sauce in the pan. Top with crispy kale and thinly sliced chorizo. Serve immediately with a squeeze of lemon juice.
Recipe source: Le Creuset
