Ultimate Mediterranean Prawn and Chorizo Gnocchi

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Add the remaining garlic and stir-fry for 30 seconds. Season with salt and pepper. 

Add the passata, vegetable stock paste, water for the sauce and sugar (see pantry for both amounts). Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins. 

Drain the prawns. Stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Meanwhile, when boiling, add the gnocchi to the saucepan of 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 it sticking together.

Bake the garlic bread on the middle shelf of your oven until golden, 4-5 mins.

Meanwhile, halve the baby plum tomatoes.

When the vegetables have cooked, stir them into the sauce in the frying pan. Add the sun-dried tomato paste.

Add the gnocchi and half the cheese. Stir well to combine. 

Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.