CREAMY TOMATO & CHORIZO GNOCCHI

This is a dish I make when I want something quick and easy but really comforting and tasty. I will often substitute the gnocchi for pasta and throw in a capsicum or sliced zucchini if they’re in season. 

Serves 3-4

INGREDIENTS

100g chorizo sausage, sliced
1 tablespoon olive oil
1 brown onion, finely diced
3 cloves garlic, sliced
1 teaspoon dried oregano
1 medium red chilli, sliced
1 tablespoon tomato paste
400g tin chopped tomatoes
1 tablespoon brown sugar
¼ cup fresh basil leaves, chopped
½ cup chopped kale, stems removed or spinach
150ml cream 
10 kalamata olives
¼ cup finely grated parmesan 
Sea salt
Cracked pepper
500g gnocchi or pasta 

METHOD

In a large sauté pan, fry the chorizo until golden and crisp. Reduce the heat and add the onions, fry for 5 minutes or until softened. Add the garlic, oregano and chilli and briefly fry before stirring through the tomato paste. Add the tinned tomatoes, brown sugar and ⅓ cup water and gently simmer for 15-20 minutes or until thickened. 

Bring a large pot of salted water to the boil. Add the gnocchi and cook using packet instructions. 

Once the sauce has thickened, add the basil, kale, cream and olives and cook for a few minutes until the kale has softened. Stir through ⅔ of the parmesan cheese and reserve the rest for serving. Taste before seasoning, the chorizo, olives and parmesan will be salty so it may not need much.

Drain the gnocchi and add to sauce. Serve topped with reserved parmesan.