Date Night Chorizo and Mozzarella Gnocchi

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, bring a large saucepan of water to the boil with ½ tsp salt.

When boiling, add the gnocchi to the water and bring back to the boil. Cook until the gnocchi rise to the surface of the water, 2-3 mins.

Once cooked, drain in a colander. Drizzle with oil and stir through to stop them sticking together.

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

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

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