Chorizo and Mozzarella Gnocchi

Add the gnocchi to the boiling water 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 later.

Meanwhile, 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 crisp, 3-4 mins. Stir in the garlic and cook for 1 more min, then pour in the chopped tomatoes, chicken stock paste, chilli flakes (use less if you don't like heat) and sugar (see ingredients for amount).

Bring the sauce to the boil, then reduce the heat to medium and simmer until thickened. Meanwhile, heat a drizzle of oil in another large frying pan on high heat (use a nonstick pan if possible). Once hot, add the gnocchi and stir-fry until golden, 6-8 mins.

Once cooked, stir the spinach into the sauce a handful at a time until wilted, 1-2 mins. Add the gnocchi, then taste and season with salt and pepper if needed. Add half the torn mozzarella pieces and stir to combine. TIP: Add a splash of water if it's a little thick.