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Ingredients
250 g gnocchi pasta shells
30 ml oil
1 clove garlic, crushed
1 onion, halved & sliced
1 pepper (yellow, red or green), roughly chopped
2.5 ml smoked paprika
200 g chorizo, thinly sliced
175 g LANCEWOOD Cheese Melt™ BBQ
160 ml milk
30 ml parsley, freshly chopped
Salt & freshly ground black pepper to taste
To serve:
125 ml LANCEWOOD® Cheddar, grated
30 ml parsley, freshly chopped
Method
Cook the pasta according to the instructions on the packet. Drain, but reserve 250 ml of the cooking water. Set aside and keep warm. Heat the oil and fry the garlic and onion until soft. Add the peppers and fry for 2 minutes to soften slightly. Add the paprika and chorizo and fry for another minute. Using a separate bowl, mix the Cheese Melt and milk together and heat through. Add to the chorizo mixture and mix until well combined. Add the pasta and toss to mix. Add some of the reserved water if it becomes too thick. Add the parsley and seasoning to taste.
To serve:
Serve with grated cheese and sprinkle with parsley.
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