The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chorizo Puttanesca Gnocchi with Green Bean Salad & Flaked Almonds
Our twist on fiery puttanesca includes pillowy gnocchi, stirred through the rich sauce, and spicy chorizo, sizzled till golden. Of course we can't forget the classic ingredients: salty kalamata olives, creamy passata and tangy vinegar. Serve alongside a green bean salad. Buon appetito!
6 plants
Serving size
Ingredients
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 20g rocket
- 10g flaked almonds (Nuts)
- 160g green beans
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 200g passata (tomatoes, salt, citric acid)
- 1 onion
- 3 garlic clove
- 200g hot cooking chorizo (use half) (pork, smoked paprika, salt, spices)
Nutritional Information
Calories: 620
Protein: 16g
Carbs: 59g
Fat: 34g
Ingredients
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 160g green beans (use half)
- 200g hot cooking chorizo (use a quarter) (pork, smoked paprika, salt, spices)
- 3 garlic clove
- 20g rocket (use half)
- 10g flaked almonds (use half) (Nuts)
- 1 onion (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
Nutritional Information
Calories: 628
Protein: 17g
Carbs: 60g
Fat: 34g
Chorizo Puttanesca Gnocchi with Green Bean Salad & Flaked Almonds
Our twist on fiery puttanesca includes pillowy gnocchi, stirred through the rich sauce, and spicy chorizo, sizzled till golden. Of course we can't forget the classic ingredients: salty kalamata olives, creamy passata and tangy vinegar. Serve alongside a green bean salad. Buon appetito!
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Cooking Instructions
Before you start
- Pull out a large non-stick frying pan, a medium frying pan & a measuring jug
Prep & cook the gnocchi
- Thinly slice the onion. Roughly chop the olives. Finely chop or crush the garlic. Dice the half pack of chorizo into 1cm chunks
- Heat the large non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until golden brown. Season with salt. Remove from the pan and set aside
Fry the chorizo
- Reheat the frying pan on medium-high heat. Once hot, add the chorizo and fry for 4 mins, stirring frequently, until golden
- Add the onion and cook for another 4-5 mins, until softened. Add the garlic and cook for 1 min
Simmer the sauce
- Stir the olives, passata and 50ml water (25ml for 1 person) into the chorizo pan. Bring to a boil, then simmer for 4-5 mins, until the sauce thickens
- In the final 1 min, toss the cooked gnocchi through the sauce. Taste and season with salt and pepper if needed
Assemble the green bean salad
- Meanwhile, trim the green beans
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the green beans and cook for 3-4 mins, until golden. Season with salt and pepper. Add 1 tbsp water (1/2 tbsp for 1 person) and steam for 2-3 mins, until soft
- Add the almonds and cook for a further minute, until golden
- Remove from the heat and toss through the rocket and vinegar. Season to taste with salt and pepper
Plate up
- Share the chorizo puttanesca gnocchi between bowls, with the green bean salad alongside
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