Chorizo and Mozzarella Gnocchi

When your pan of water is boiling, add the gnocchi and simmer until they float to the top, 2-3 mins.

Drain well in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Set aside for frying later.

While the gnocchi cook, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the shallot and chorizo and fry until the shallot has softened and the chorizo has started to brown, 3-4 mins.

Stir in the garlic and cook for 1 min more, then pour in the chopped tomatoes, chicken stock paste, chilli flakes (use less if you'd prefer things milder) and sugar for the sauce (see pantry for amount).

Bring the sauce to the boil, then reduce the heat to medium and simmer until thickened, 5-7 mins.

Meanwhile, heat a drizzle of oil in another large (preferably nonstick) frying pan on high heat.

Once hot, add the gnocchi and stir-fry until golden, 6-8 mins.

Once thickened, stir the spinach into the sauce a handful at a time until wilted and piping hot, 1-2 mins.

Add the fried gnocchi, then taste and season with salt and pepper if needed.

Add half the torn mozzarella pieces and stir to combine, adding a splash of water if it's a little thick.