Creamy Gnocchi

Cut the tomatoes in half through the equator and pop into a bowl. Drizzle over a glug of oil and season with a pinch of salt. Keep to one side. Peel and grate the garlic (or use a garlic press if you have one). Cut the top and bottom off the courgette and cut in half lengthways. Cut each half into three long strips, then chop at 1cm intervals to create small chunks.

Pop a saucepan on medium heat and add a splash of oil. Add the chorizo and cook for 5 mins until it is browned and has released its lovely red oil.

Once your chorizo is cooked, add your garlic. Cook for 1 minute over medium-high heat and then add the chicken stock pot and the water (amount specified in the ingredient list). Stir to dissolve your stock pot and bring to the boil.

When the water is boiling, add your courgette and baby spinach. Cover the pan with a lid or plate and cook for 4-5 mins until your spinach is wilted.

Next, pull the basil leaves off their stalks and then roughly chop. Add half to your tomatoes and mix well.

When your courgette and spinach are cooked, mix in the crème fraîche and bring to the boil. This is your creamy sauce. Stir in the leftover basil and add salt and black pepper to taste.