A warming, satisfying dish perfectly suited to autumn. As the nights draw in you can curl up in front of the fire and eat this straight from the pan, should you so wish.
Some olive oil
Some cooking chorizo (Picante is good)
Some chilli – seeds out if you don’t like it hot. Some do…
A bunch of coriander
Passata (about 250ml should do enough for two)
Chicken stock cube
A block of parmesan
Some good Gnocchi (you can make this yourself – dead easy – or buy a good one from a shop)
Finely dice your onion, slice up your garlic (use however suits your needs) and chop your Chorizo into nice sized cubes.
Get a pan of salted water boiling – you’ll need this for your Gnocchi
Splash a little olive oil (not too much because of what the Chorizo is going to do) into your pan and get the vegetables softening.
Throw your Chorizo in next and allow all the gorgeous oil and spices to bleed out and colour everything in the pan
Finely slice the chilli and add that, cook for a bit
When it’s all soft and sizzling away break a chicken stock cube in, stir around to help it dissolve and then add the Passata
Cook for 10 or so minutes until the liquid is reduced and everything is lovely and thick and ace
Throw the Gnocchi into the boiling water, cook until it floats, drain it and then introduce it to the lovely tomato-ey thing going on in the pan
Season all of this, sprinkle liberally with chopped coriander, spoon it into a bowl, shave a heap of parmesan on top and eat the whole thing, you lucky people.