10-Min Creamy Chorizo Gnocchi With Spinach

Before you begin...

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)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid), over a medium-high heat

Chop the cherry tomatoes in half

Once hot, add the diced chorizo and cook for 3 min or until it begins to crisp

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 gnocchi to 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!