Ingredients
120g/4¼oz chorizo, diced (buy a ring or pre-diced)
1 onion, finely chopped
1 tbsp olive oil
2 red, orange or yellow peppers, seeds removed and cut into 2cm/¾in chunks
4 garlic cloves, crushed or finely chopped
2 x 400g tins chopped tomatoes
2 tbsp tomato purée
2 tsp sugar
500g/1lb 2oz gnocchi
100–125g/3½–4½oz kale, leaves roughly chopped and thick stalks discarded (or use a 100g bag of spinach)
125g/4½oz ball mozzarella, torn or sliced
salt and freshly ground black pepper
Recipe tips
Method
Put the chorizo, onion and oil in a large, ovenproof frying pan over a low–medium heat and gently fry for about 10 minutes, until the chorizo is beginning to crisp and the onions are soft.
Add the peppers and fry for 5 minutes to soften, then stir in the garlic and fry for about 1 minute.
Stir in the tomatoes, tomato purée and sugar. Use 300ml/10fl oz water to swill out the tomato tins and stir this in too. Bring to a simmer, then stir in the gnocchi. Simmer for 8–10 minutes, stirring often, until the gnocchi are soft and the sauce has thickened.
Preheat the grill to medium–high.
Stir the kale into the pan with the gnocchi and season to taste. Scatter the mozzarella over the top and grill until the cheese is bubbling and golden.
0 Comments