Baked Gnocchi with Chorizo and Cherry Tomatoes

From dish magazine on line, this doesn't look like it will be enough for four when you start but under the grill it seems to grow! Quite rich so good with a leafy salad on the side.

100g chorizo (soft, skin removed)

2 cloves garlic, minced

1 tsp dried oregano

2 x 400g tins cherry tomatoes

2 tbsp tomato paste

1/4 cup red wine

2 tsp soft brown sugar

1/2 cup fresh basil, finely chopped

Salt and pepper

500g fresh gnocchi

4 tblsp cream

125g fresh mozzarella, cut into thick slices

fresh parsley to garnish

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Fry chorizo meat in a frying pan until brown. You shouldn't need to add much oil but do add some if needed. Add the minced garlic and oregano and fry for 1 min.

Add the tinned tomatoes, tomato paste, red wine and brown sugar, reduce the heat to low and simmer for 15 mins until sauce has thickened. Be careful not to overmix otherwise you'll break up the cherry tomatoes. Remove from heat, season and stir through fresh basil.

Bring a large pot of salted water to the boil. Add the gnocchi and cook according to packet instructions. Drain and add to tomato sauce.

Place in a medium sized baking dish, pour over cream and layer with mozzarella. Bake for 15-20 mins or until bubbling and golden brown. Garnish with fresh parsley and season with salt and pepper.