Quick Creamy Corn Gnocchi with Seared Chorizo and Toasted Lime

Instructions

1. 1

   Place a large skillet over medium-high heat. Add the chorizo and cook for 3 to 4 minutes, stirring, until it releases its fat and turns golden. Transfer to a plate, leaving the fat in the skillet. If using very strong induction heat, lower it slightly so it does not burn.

2. 2

   Meanwhile, bring a pot of water to a boil. Cook the gnocchi according to package directions, usually 2 to 3 minutes, until they float. Drain, reserving 60 ml (1/4 cup) of the cooking water.

3. 3

   In the same skillet, add the red onion and cook for 2 minutes. Add the garlic, smoked paprika, and half of the sweet corn. Cook 1 minute more.

4. 4

   Transfer the skillet mixture to a blender with the cooking cream, vegetable broth, lime zest, 1 tablespoon lime juice, salt, and black pepper. Blend until smooth and creamy.

5. 5

   Return the sauce to the skillet over medium heat. Add the remaining sweet corn and cook for 2 minutes until slightly thickened. If it gets too thick, loosen it with a little of the reserved gnocchi cooking water.

6. 6

   Add the cooked gnocchi, fresh spinach, and seared chorizo. Toss for 1 to 2 minutes until the spinach wilts and the gnocchi are well coated in the sauce.

7. 7

   Cut the used lime into halves and toast them for 1 minute in a very hot small skillet, cut side down, until lightly caramelized. If you prefer to use an oven or broiler, roast them at 450°F (230°C) for 2 to 3 minutes, watching closely.

8. 8

   Serve the gnocchi right away topped with the grated aged cheese, a little extra black pepper, and a few drops of juice from the toasted lime.