This is the perfect meal for busy dinnertimes. You’ll add smoky chorizo to a creamy spinach sauce, with pillowy gnocchi, Italian hard cheese and a quick drizzle of olive oil. Sizzle, stir, done!
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Boil a kettle
Heat a large, wide-based pan (preferably non-stick with a matching lid), over a medium-high heat
Once hot, add the diced chorizo and cook for 3 min or until it begins to crisp
Chop the cherry tomatoes in half
While the chorizo is cooking, add the gnocchi to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the gnocchi for 3 min or until it begins to rise to the top of the pot
Once done, drain the gnocchi, reserving a cup of the starchy cooking water
Add the roasted garlic paste to the pan and cook for 30 secs
Add 100ml [175ml] boiled water and the soft cheese and give everything a good mix up
Wash the baby leaf spinach
Add the chopped tomatoes and spinach and cook, covered, for 2 min or until the spinach begins to wilt
Add the drained gnocchito the pan and cook for 30 secs further or until the sauce begins to stick to the gnocchi – this is your creamy chorizo gnocchi
Tip: Add a splash of starchy cooking water if your sauce is looking a little dry!
Set the creamy chorizo gnocchi in the centre of the table, ready to shareTop with the grated Italian hard cheese, a drizzle of olive oil and a grind of black pepper and let everyone dig in
Enjoy!