Spicy Sweet Potato Gnocchi with Chorizo

Ingredients

• 1 package Cappello's Sweet Potato Gnocchi
• 2 tablespoons avocado oil
• 1/2 red onion, quartered
• 1 green pepper, cut into 1 inch pieces
• 1 teaspoon salt
• 2 cups diced cured chorizo
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper, plus more if you like it extra spicy
• 1/3 cup crumbled queso fresco

Instructions

• Heat the oil in a large heavy-bottomed pan over medium high heat.
• Add in the onions, peppers and salt; cook for 5-7 minutes or until tender and a bit crispy.
• Then add the chorizo, chili powder, cumin and cayenne and continue cooking for another 5 minutes; stirring frequently to heat the chorizo through and mix the seasonings around.
• Finally, move the vegetable-chorizo mixture to one side of the pan, add in the frozen gnocchi to the empty side, cover and let sit for 2-3 minutes then stir gently; be careful not to mash the gnocchi as you stir.
• When gnocchi is crispy and cooked through, remove from heat, top with queso fresco and serve immediately.

Kids Can Do

• Crumble the queso fresco

• Measure out the spices