Jon Watts' creamy chorizo gnocchi and indulgent s'mores traybake
He’s the chef who overcame his personal demons, to excel in the world of cookery. As he releases his second cookery book, Jon Watts is back in the This Morning kitchen to whip up a speedy weekend feast - starting with a Creamy Chorizo Gnocchi made in 10 minutes and followed by an indulgent S'mores traybake.
Recipe taken from ‘Speedy Weeknight Meals by Jon Watts.
Creamy Chorizo Gnocchi
Serves: 2
Ingredients
1 tbsp olive oil 150g chorizo, chopped 1 small red onion, finely chopped 1 small red pepper, chopped 4 garlic cloves, finely chopped 150ml chicken stock1 tbsp tomato purée100g cream cheese400g gnocchi 40g finely grated Parmesan cheese, plus extra to serve 25g basil leaves, tornSalt and black pepper
Method
1. Heat the oil in a large frying pan, then cook the chorizo over a medium-high heat for a few minutes until it starts to turn crispy.
2. Add the red onion and red pepper and cook until they soften, for about 4 minutes.
3. Chuck in the garlic and cook for a minute before pouring in the chicken stock, then add the tomato purée, cream cheese and gnocchi. Stir well, then reduce the heat to medium. Cover with a lid or a sheet of foil and simmer for 4-5 minutes, until the gnocchi is tender and the sauce has thickened.
4. Add the Parmesan and basil leaves and stir well. Taste for seasoning, adjusting if necessary, then serve the gnocchi with more grated Parmesan.
S’Mores Traybake
Serves: 6
Ingredients
10g unsalted butter400g pink and white marshmallows 300g milk chocolate, broken into pieces, or milk chocolate chips, plus 100g for the topping225g digestive biscuits, broken into chunks Strawberries, to serve (optional)
Method
1. Preheat the oven to 200C fan. Lightly butter a baking dish with the butter.
2. Lay half the marshmallows in the dish, then top with half the chocolate and half the biscuits. Repeat with a second layer each of marshmallows, chocolate and biscuits.
3. Bake for about 10 minutes, until the marshmallows are golden and the chocolate has melted.
4. Meanwhile, melt the 100g chocolate for the topping either in a microwave or a heatproof bowl over a pan of simmering water, making sure the bowl does not touch the water.
Jon’s top tip: To prevent the chocolate ‘seizing’, break the chocolate into a microwave-safe bowl, and microwave for short bursts of 20-30 seconds, stirring in between.
5. Drizzle the s’mores with the melted chocolate and serve with strawberries (optional).