Thanks to Josh Cheung for providing this recipe



1 Red pepper
1 Orange pepper
Ring of Chorizo or pre diced packet (120-150g)
Crème fraiche
250g Cherry Tomatoes
500g Bag of Gnocchi
Fresh parmesan (optional)

Step one

Dice up the chorizo and add to a large pan or wok with a drizzle of olive oil. Let this cook on a low heat to release the oils in the chorizo.

Step two

Dice the red & orange pepper into small cubes and add to the chorizo. Now turn up the heat to a medium setting and allow the peppers to sweat and cook in the chorizo oil.

Step three

Once the peppers have started to cook down add 2 finely chopped or minced garlic cloves along with the cherry tomatoes whole (add a sliced red chilli if you want a little kick).

Step four

Once the cherry tomatoes start to blister and burst its time to cook your gnocchi (follow instruction of packet but usually 3-4mins). When the pasta is cooking, gently press down in the tomatoes to help break them down and release their juices.

Step five

Turn off the heat and add 2 generous tablespoons off crème Fraiche to the pan along with a healthy amount of chopped basil (if you want to add another layer flavour then grate in some fresh parmesan in at this stage). Mix it all in and add the gnocchi to the sauce.

Finish with a bit more basil and parmesan.