of frozen herb gnocchi (recipe here) or a fresh packet
string of cooking chorizo, skins removed
clove, finely sliced
glass of white wine
dried herbs (if using plain gnocchi)
grated parmesan cheese
sprinkle of chilli flakes, for garnish (optional)
olive oil for frying
In a medium pan, cook the chorizo over a medium heat, breaking up any clumps, until beginning to brown, around 8 to 10 minutes. Scrape the chorizo onto a plate and set aside.
Heat a drizzle of olive oil into the pan. Add the shallot, season with a crack of salt and black pepper and cook over moderate heat until golden, 5 to 7 minutes. Add the garlic and cook, stirring continuously, until softened, about 2 minutes. .
Deglaze the pan with the wine, scraping up any browned bits. Cook until the wine has reduced by two-thirds, about 3 minutes.
Return the chorizo to the skillet with the chopped tomatoes, dried herbs if using and chicken stock. Bring the sauce to a boil, then simmer over a moderately low heat, stirring, until reduced by half, about 30 minutes. Stir in the parmesan cheese. Keep warm.
Add the gnocchi to a pan of boiling water, once they float to the top they are cooked, so remove with a slotted spoon and place into your pan with the sauce. Stir so the gnocchi are coated with the sauce and serve immediately in warm bowls and sprinkle over the chilli flakes.