Skillet Gnocchi with Chorizo, Roasted Peppers, and Quick Basil Cream

Instructions

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   1. Heat a large skillet over medium-high heat for 1 minute. Add the olive oil and chorizo, and cook for 2 to 3 minutes until it releases some fat and lightly browns.

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   2. Add the red onion and cook for 2 minutes, stirring. Add the garlic and cook for 30 seconds more, until fragrant.

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   3. Add the potato gnocchi directly to the skillet along with the roasted red pepper strips. Cook for 5 to 6 minutes, stirring occasionally, until the gnocchi are golden in spots and tender.

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   4. Meanwhile, in a measuring cup or small bowl, mix the cream cheese with the chicken broth, fresh basil, lemon juice, black pepper, and salt. If preferred, blend with an immersion blender for a smooth quick green cream.

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   5. Reduce the heat to medium and pour the basil cream into the skillet. Stir for 1 to 2 minutes so it coats the gnocchi, chorizo, and peppers evenly, and warms through without a hard boil.

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   6. Taste and adjust the salt if needed. Remove from the heat and finish with the grated Parmesan cheese on top.

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   7. Serve immediately. If you want to keep it warm briefly before serving, hold it covered in an oven at 200 °F / 95 °C for up to 5 minutes.