Gnocchi with chorizo, peppers & spicy tomato sauce

This is a perfect quick and easy mid-week meal. If you don't like gnocchi or don't have any on hand, this sauce is just as delicious with pasta, and for a more child-friendly option miss out the chilli. If you want you can make the sauce ahead of time then just reheat as you are cooking the gnocchi. For a more substantial meal serve it with a green salad and some crusty bread.

Gnocchi with chorizo, peppers & spicy tomato sauce

Serves 4-6

2 x 500g packets of gnocchi

2 tbsp olive oil

125g Chorizo sausage, sliced into roughly ¼ inch thick slices

1 onion, finely diced

2 cloves of garlic, crushed

1 red chilli, finely chopped (or ½ tsp dried chilli flakes)

2 x 400g tins of tomatoes

150ml white wine, stock or water

1 tsp sweet paprika

1 tsp sugar

Salt & pepper

1 red pepper, sliced into thin strips

1 green pepper, sliced into thin strips

3 tbsp fresh parsley, finely chopped

Extra virgin olive oil, to drizzle (optional)

To serve:

Freshly grated Parmesan

Fresh rocket (arugula), optional

To make the sauce, heat the olive oil in a large pan and fry the chorizo for a couple of minutes until golden and just starting to crisp on the edges. Remove with a slotted spoon and set aside. In the same pan sauté the onions for roughly 5 minutes until softened and translucent. Add the garlic and chilli and continue to cook for another minute or so. Add the tomatoes, wine, paprika, sugar and salt and pepper. Simmer gently for 25 minutes until the sauce has thickened. Check for seasoning then add the sliced chorizo and peppers.

Cook the gnocchi in boiling salted water, until they float to the surface which will take roughly 3 minutes. Scoop carefully out of the water using a large slotted spoon and add straight to the sauce. Take the sauce & gnocchi off the heat and gently stir so that the gnocchi is completely covered in the sauce. Drizzle with a little extra virgin olive oil then sprinkle over the chopped parsley and a good grating of Parmesan. If using top with the rocket then an extra drizzle of olive oil.

Serve straight away as is or with some French or garlic bread and a simple green salad. The perfect winter warmer!