African Gold Millionaire Gnocchi

Pillowy gnocchi, melty herbed ricotta, fresh herbs, and surprise little crunches from the savoury golden-brown breadcrumbs.

Serves: 4
Time: 1 hour
Recipe by: Thando Manyoni


100g Chorizo coins
2 tbsp African Gold Extra Virgin Olive Oil
½ onion, finely chopped
2 garlic cloves, minced
200g Fresh Creamy Tomato Sauce
400g Fresh Gnocchi, cooked

2 tsp dried oregano
For herbed ricotta:
250g ricotta cheese
1 garlic clove, minced
Juice of ½ lemon
Handful fresh parsley, chopped

½ cup croutons
2 tbsp fresh parsley finely chopped


Heat 1 tablespoon of olive oil a large skillet over high heat. Add the chorizo coins and saute until fully cooked. Transfer the chorizo into a bowl and set aside and return the same pan to the heat. Turn the heat down, to a medium to low heat. Add 1 tablespoon of olive oil, onion and garlic saute for 1-2 minutes Add the tomato sauce and oregano and allow to simmer on a low heat for 5 minutes. In the meantime, make the herbed ricotta by combining all the ricotta ingredients in a small bowl. Taste and adjust to your liking. Add the cooked gnocchi and chorizo to the tomato sauce and toss to coat. Roughly crush the croutons combine with the parsley. Serve the hot gnocchi topped with a dollop of herbed ricotta and generous sprinkling of the crispy croutons crumb.

Chefs Tip: This recipe can be made vegetarian by substituting or removing the chorizo.

Leave a Comment

Your email address will not be published. Required fields are marked *