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For the Gnocchi:

• Wexford Sea Salt and pepper, to taste
• (450g) gnocchi (store-bought or homemade)
• Salt, for boiling

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For the Chorizo and Young Beetroot Sauce:

• 2-3 links of chorizo sausage, sliced into rounds
• 1 bunch of young beetroot, trimmed and diced (about 4-5 small beets)
• 1 small onion, finely chopped
• 2 cloves garlic, minced or chopped
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

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1. Prepare the Ingredients:

Slice the chorizo into rounds, mince the garlic, chop the onion, and thinly slice the young beets. You can leave the skin on the young beets if they are tender.

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‍2. Cook the Gnocchi:

Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions or until they float to the surface. Drain and set aside.‍

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3.  Chorizo:

In a large skillet, heat the olive oil over medium-high heat. Add the chorizo slices and cook until they are browned and crispy on both sides, about 3-4 minutes per side. Remove the chorizo from the skillet and set it aside.‍

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4. Vegetables:

In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent. Then, add the sliced beets and cook for another 4-5 minutes until they start to soften. Stir in the halved cherry tomatoes and cook for an additional 2 minutes until they begin to release their juices. Season with salt and pepper to taste.

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5. Combine the Ingredients:

Return the cooked gnocchi to the skillet with the sautéed vegetables. Add the cooked chorizo and gently toss everything together. Cook for an additional 2-3 minutes to heat the gnocchi through.

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Serve: Transfer the gnocchi with chorizo and young beets to serving plates. Garnish with fresh basil or parsley and, if desired, sprinkle with grated Parmesan cheese for extra flavor.

Enjoy!