Chorizo & tomato gnocchi

Method

1. 1

   Pan fry the gnocchi in a little spray oil until it starts to crisp up, then set aside

2. 2

   Chop up the chorizo and fry with the shallot

3. 3

   Add the garlic purée

4. 4

   Add the plum tomatoes, crush them up as you add them

5. 5

   Season with salt and pepper, simmer and reduce, then add the harissa paste and stir well

6. 6

   Add the spinach, baby plum tomatoes, single cream and Parmesan

7. 7

   Add the gnocchi back to the pan, stir it through and enjoy!

8. 8

   Note: I used Elmlea single ‘cream’ for this, which is slightly controversial, but I like it as it’s lower in calories than cream and lasts ages in the fridge!