Chorizo and Tomato Gnocchi

with Feta and Roasted Baby Broccoli

1 tbs olive oil

½ tsp sugar

½ tsp red or white wine vinegar

oven tray

baking paper

medium saucepan

medium deep frypan

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Bring a large saucepan of salted water to the boil for the gnocchi. Finely chop the onion. Halve the baby broccoli widthwise on an angle. Crush or finely chop 2 garlic cloves. Thinly slice the chorizo on an angle.

Put the baby broccoli on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 10 mins or until tender. Meanwhile, heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the chorizo, stirring, for 5 mins or until browned. Remove from the pan, reserving the oil in the pan.

Add the onion and garlic (see Make it yours) to the same pan and cook, stirring, for 3-4 mins until softened. Add the chorizo, tomatoes and half the tomato paste* and bring to a simmer. Cook for 3 mins or until slightly reduced. Add ½ tsp sugar and ½ tsp red wine vinegar, season with salt and pepper and stir to combine.

Add the gnocchi to the pan of boiling water (make sure the water is at a rapid boil). Stir to separate the gnocchi, then return to the boil and cook for 3 mins. Reserve 2 tbs cooking water, then drain.

Add the gnocchi and reserved cooking water to the sauce and toss to combine. Divide the chorizo and tomato gnocchi among bowls, then crumble over the feta. Serve with the baby broccoli and enjoy!

If you have some on hand, throw ½ tsp finely chopped rosemary or thyme leaves into the pan with the onion and garlic for a fragrant twist.