Pan Fried Gnocchi with Asparagus

Peel and dice pumpkin into 2cm pieces. Half cherry tomatoes. Slice asparagus. Chop parsley. Slice chorizo into 2cm pieces.

Heat a frying pan on medium heat with a drizzle of olive oil. Add butternut pumpkin, cherry tomatoes and chorizo. Cook for 8-10 minutes till softened.

Add asparagus and cook for further 5 minutes. Remove form the pan and keep warm

Add a little more olive oil and butter into the fry pan over a medium-high heat. Add potato gnocchi and fry, tossing frequently until golden, 6-8 minutes. Season with salt and pepper. Add the rest of the ingredients back into the pan and toss through. Check seasoning and adjust with salt and pepper

Divide the gnocchi between bowls and garnish with pesto, parsley and shaved parmesan.

Peel and dice pumpkin into 2cm pieces. Half cherry tomatoes. Slice asparagus. Chop parsley. Slice chorizo into 2cm pieces.

Heat a frying pan on medium heat with a drizzle of olive oil. Add butternut pumpkin, cherry tomatoes and chorizo. Cook for 8-10 minutes till softened.

Add asparagus and cook for further 5 minutes. Remove form the pan and keep warm

Add a little more olive oil and butter into the fry pan over a medium-high heat. Add potato gnocchi and fry, tossing frequently until golden, 6-8 minutes. Season with salt and pepper. Add the rest of the ingredients back into the pan and toss through. Check seasoning and adjust with salt and pepper

Divide the gnocchi between bowls and garnish with pesto, parsley and shaved parmesan.

Peel and dice pumpkin into 2cm pieces. Half cherry tomatoes. Slice asparagus. Chop parsley. Slice chorizo into 2cm pieces.

Heat a frying pan on medium heat with a drizzle of olive oil. Add butternut pumpkin, cherry tomatoes and chorizo. Cook for 8-10 minutes till softened.

Add asparagus and cook for further 5 minutes. Remove form the pan and keep warm

Add a little more olive oil and butter into the fry pan over a medium-high heat. Add potato gnocchi and fry, tossing frequently until golden, 6-8 minutes. Season with salt and pepper. Add the rest of the ingredients back into the pan and toss through. Check seasoning and adjust with salt and pepper

Divide the gnocchi between bowls and garnish with pesto, parsley and shaved parmesan.

Peel and dice pumpkin into 2cm pieces. Half cherry tomatoes. Slice asparagus. Chop parsley. Slice chorizo into 2cm pieces.

Heat a frying pan on medium heat with a drizzle of olive oil. Add butternut pumpkin, cherry tomatoes and chorizo. Cook for 8-10 minutes till softened.

Add asparagus and cook for further 5 minutes. Remove form the pan and keep warm

Add a little more olive oil and butter into the fry pan over a medium-high heat. Add potato gnocchi and fry, tossing frequently until golden, 6-8 minutes. Season with salt and pepper. Add the rest of the ingredients back into the pan and toss through. Check seasoning and adjust with salt and pepper

Divide the gnocchi between bowls and garnish with pesto, parsley and shaved parmesan.

Peel and dice pumpkin into 2cm pieces. Half cherry tomatoes. Slice asparagus. Chop parsley. Slice chorizo into 2cm pieces.

Heat a frying pan on medium heat with a drizzle of olive oil. Add butternut pumpkin, cherry tomatoes and chorizo. Cook for 8-10 minutes till softened.

Add asparagus and cook for further 5 minutes. Remove form the pan and keep warm

Add a little more olive oil and butter into the fry pan over a medium-high heat. Add potato gnocchi and fry, tossing frequently until golden, 6-8 minutes. Season with salt and pepper. Add the rest of the ingredients back into the pan and toss through. Check seasoning and adjust with salt and pepper

Divide the gnocchi between bowls and garnish with pesto, parsley and shaved parmesan.

Peel and dice pumpkin into 2cm pieces. Half cherry tomatoes. Slice asparagus. Chop parsley. Slice chorizo into 2cm pieces.

Heat a frying pan on medium heat with a drizzle of olive oil. Add butternut pumpkin, cherry tomatoes and chorizo. Cook for 8-10 minutes till softened.

Add asparagus and cook for further 5 minutes. Remove form the pan and keep warm

Add a little more olive oil and butter into the fry pan over a medium-high heat. Add potato gnocchi and fry, tossing frequently until golden, 6-8 minutes. Season with salt and pepper. Add the rest of the ingredients back into the pan and toss through. Check seasoning and adjust with salt and pepper

Divide the gnocchi between bowls and garnish with pesto, parsley and shaved parmesan.