ingredients

 

2 4 6 8 Servings

• 1 ball mozzarella cheese

• 50 grams chorizo sausage

• 2 garlic cloves

• 5 medium tomatoes

• 100 grams baby spinach

• 0.5 bunch basil leaves

• 250 grams gnocchi

• 10 black olives, pitted

• 1 tablespoon olive oil

• 1 splash of worcestershire sauce

implements

 

for cooking 2 servings

• large saucepan

• deep pan / wok

• pyrex dish

• colander

• 2 oven proof dishes

• garlic crusher

instructions

 

1. Pre-heat the oven to 180C.

2. Boil water in the large pan. Add salt and cook 250g of gnocchi for 5-6 minutes, then take it off the heat.

3. Meanwhile, chop the chorizo sausage into small pieces and crush 2 cloves of garlic.

4. In the deep pan heat 1 tablespoon of olive oil. Add the chorizo and garlic. Saute for a couple of minutes allowing the chorizo to release its flavour.

5. While thats cooking, roughly chop 5 tomatoes and halve 10 black olives. Add them to the chorizo and cook for another 3 minutes until the tomatoes have softened.

6. Tear the 1/2 bunch of fresh basil leaves (saving a few leaves for decoration) and add together with 100g of spinach into the pan with the tomatoes. Season well and cook for a couple of minutes, until the spinach starts to wilt.

7. Cut the mozzarella ball into medium thick slices (try to get 7-8 from
the ball).

8. Drain the gnocchi and place in the oven proof dishes. Cover them with the tomatoes / spinach mixture and arrange mozzarella slices on top. Splash a few drops of Worcestershire sauce and place in the oven for 12-13 minutes until the top has gone slightly brown and the dish is bubbly.

To serve - Place the oven proof dishes on another plate and decorate with a few basil leaves.