100 grams soft chorizo sausage meat, skin removed
2 cloves of garlic, minced
1 teaspoon dried oregano
2 400 gram tins of cherry tomatoes
2 tablespoons tomato paste
¼ cup red wine
2 teaspoons soft brown sugar
½ cup fresh basil, finely chopped
500 grams of fresh gnocchi
4 tablespoons cream
125 grams fresh mozzarella, cut into thick slices
fresh parsley, to garnish
This dish is great served with a rocket salad. Tinned cherry tomatoes are a available at most large supermarkets.
Preheat oven to 200ºC.
Fry chorizo meat in a non-stick frypan over a medium heat until brown. Chorizo is generally very fatty so you won’t need to add any oil to the pan. Add the minced garlic and oregano and fry for 1 minute.
Add the tinned cherry tomatoes, tomato paste, red wine and brown sugar, reduce the heat to low and simmer for 15 minutes until sauce has thickened. Be careful not to over mix as it’ll break up the cherry tomatoes. Remove from heat, season with salt and pepper and stir through fresh basil.
Bring a large pot of salted water to the boil. Add the gnocchi and cook according to packet instructions. Gnocchi will be cooked once it starts floating on the surface. Drain and add to tomato sauce.
Place in a medium sized baking dish, pour over cream and layer with mozzarella. Bake for 15–20 minutes or until bubbling and golden brown. Garnish with fresh parsley and season with salt and pepper.