Creamy Skillet Gnocchi with Chorizo, Roasted Fennel, and Lemon Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the fennel on a small baking tray, toss it with the olive oil, a pinch of salt, and black pepper, and roast for 15 minutes, stirring halfway through, until tender and browned at the edges.

2. 2

   While the fennel roasts, heat a large oven-safe skillet or wide pan over medium heat. Add the chorizo and cook for 3 to 4 minutes until it releases its fat and lightly browns. Transfer the chorizo to a plate, leaving the rendered fat in the pan.

3. 3

   Add the butter to the pan with the shallot and cook for 2 minutes until softened. Stir in the garlic and red pepper flakes, if using, and cook for 30 seconds more.

4. 4

   Add the gnocchi directly to the pan and sauté for 3 to 4 minutes so they absorb the chorizo flavor and start to turn golden. Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan.

5. 5

   Stir in the heavy cream, return the chorizo to the pan, and cook over medium-low heat for 5 minutes, stirring occasionally, until the gnocchi are tender and the sauce begins to thicken.

6. 6

   Add the roasted fennel, fresh spinach, lemon zest, and lemon juice. Stir for 1 to 2 minutes until the spinach wilts.

7. 7

   Reduce the heat to low and add the grated Parmesan. Mix until the sauce is creamy and smooth. Taste and adjust with salt and black pepper if needed.

8. 8

   Sprinkle with fresh parsley and serve hot, with extra Parmesan if desired.