Pan-fried Gnocchi with Soft Poached Egg, Chorizo and Wilted Baby Tomatoes

INGREDIENTS TO GET READY

2 x Large Eggs (soft poached)

100g x Cooking Chorizo (cut into 5mm slices)

100g x Baby Plum Tomatoes

20ml x Picval olive oil

2 x Thick Ciabatta Croutes grilled or Toasted

100g x Fresh Potato Gnocchi

2 x Smashed cloves of Garlic

10 x Large Sage Leaves

20g Salted Butter

PUT IT TOGETHER

1. Heat the oil in a wok or deep sided frying pan, add the Gnocchi, gently saute and toss over a medium heat until the Gnocchi starts to crisp and colour. Add the smashed garlic, sage leaves and butter. When the butter starts to foam and go nut brown drain the Gnocchi and dry on kitchen paper

2. Remove the pan to the heat, wipe clean and add the sliced Chorizo. Gently cook until the Chorizo starts to bleed. Once the oils are released, add the tomatoes and cook until they start to wilt and soften

3. As the tomatoes soften, warm the eggs through in salted simmering water for around a minute. Once warmed through drain and season with salt and pepper

4. Place the croute in the center of the plate, split the tomatoes and Gnocchi between the two plates, top with the seasoned poached eggs and garnish with the crispy sage leaves

Other Notes: Checkout for more recipes here https://www.spanishpassionfoods.co.uk/recipe/

Recipe Cuisine: Mediterranean