Ingredients:
1 tbsp olive oil
1 onion
4 garlic cloves
100g chorizo
2 x 400g canned plum tomatoes
1tsp chili flakes
1 tsp caster sugar
500g fresh gnocchi
125g mozzarella
Basil leaves
Parmesan
Instructions:
- Grab a medium saucepan, put it over a medium heat and warm the olive oil for a few minutes whilst you finely chop up the onion and garlic. Then cook for 8-10 mins, giving it a stir every now and again.
- Chop up the chorizo into little chunks, then add them to the saucepan and fry for an extra five mins.
- Then add in the canned tomatoes, sugar, and chili flakes. Allow this to simmer until you see bubble forming on the surface and can use the back of a wooden spoon to gently crush up the larger tomatoes.
- Add in the gnocchi and allow it to cook for eight mins or until it softens. Meanwhile pre-heat the oven to 180 degrees.
- Transfer everything in the saucepan into a heatproof baking dish. Tear up the mozzarella and sprinkle it over the top of the mixture. Place the dish in the oven for 10 mins (you should be able to see the mozzarella melting on the top).
- Remove from the oven, scatter over some grated parmesan and basil leaves and enjoy!
Image by Maddie Everett-Heath for The Student
