Ingredients

• 1 tablespoon olive oil
• 200g chorizo, halved lengthwise and sliced 
• 1 red onion, sliced
• 2 cloves garlic, sliced
• pinch chilli flakes
• 120g bag baby spinach
• 1 packet gnocchi
• 1½ cups frozen peas
• ½ cup (approx 50g) Mainland gruyere, grated
• ½ cup (approx 50g) Mainland grated parmesan

Method

1. Heat the oil in a large frying pan, add the chorizo and fry for 5 minutes until crisp. Set aside. 
2. In the same pan add the onion and fry for 5 minutes, then add the garlic, chilli flakes and cook for 1 minute. Add the spinach and cook until wilted, 1-2 minutes.
3. Bring a full kettle of water to the boil and pour into a large saucepan. Season the water with salt and add the gnocchi and peas. Cook until the gnocchi floats to the top (approx 2-3 minutes), drain well and add to the frying pan along with the chorizo. 
4. Toss well and add the gruyere. Put into bowls and top with the parmesan and serve.