Crispy Gnocchi with Chorizo, Tomatoes and Mozzarella

Ingredients

• 225g chorizo ring, sliced

• 500g gnocchi

• 1 (25g) pack basil, shredded

• 350g cherry tomatoes, halved

• 2 tbsp olive oil

• 150g mini mozzarella balls

Directions

• Step 1

  Heat a large, dry frying pan over a medium heat. Add the sliced chorizo and cook for 5 mins, stirring until crisp.

• Step 2

  Meanwhile, blanch the gnocchi in boiling water for 2 mins. Drain and set aside.

• Step 3

  Add half the basil to the chorizo pan with the cherry tomatoes and a pinch of salt. Cook for 4 mins, stirring occasionally, until the tomatoes have softened; tip into a bowl.

• Step 4

  Wipe out the frying pan and add the olive oil; fry the gnocchi in a single layer for 2 mins each side until crisp. Add the tomatoes and chorizo; stir. Dot over the mini mozzarella balls; pop under a hot grill for 2-3 mins. Serve scattered with the remaining basil.