This is made possible by BBC Foods!
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 of 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
Method
Before starting this, preheat the Grill!
Put the chorizo, onion, and oil in a frying pan over low–medium heat and gently fry for about 10 minutes.
Add the peppers and fry for 5 minutes, 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 minutes.
Stir the kale into the pan with the gnocchi and season to taste. Scatter the mozzarella over the top.
Banner and Image Credit: BBC
