Chorizo gnocchi

This is made possible by BBC Foods!


  • 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


Before starting this, preheat the Grill!

  1. Put the chorizo, onion, and oil in a frying pan over low–medium heat and gently fry for about 10 minutes.

  2. Add the peppers and fry for 5 minutes, then stir in the garlic and fry for about 1 minute.

  3. Stir in the tomatoes, tomato purée and sugar. Use 300ml/10fl oz water to swill out the tomato tins and stir this in too.

  4. Bring to a simmer, then stir in the gnocchi. Simmer for 8 minutes.

  5. Stir the kale into the pan with the gnocchi and season to taste. Scatter the mozzarella over the top.

Banner and Image Credit: BBC

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