Gnocchi Puttanesca with Crispy Chorizo

Serves
4

Preparation
15 Minutes

Cooking Time
15 Minutes

Ingredients
– 2 tablespoon olive oil
– 3 large cloves garlic, crushed     
– 1 red chilli, seeds removed and finely chopped
– 1/2 cup chopped pitted Kalamata olives
– 10 anchovy fillets (approx 30g), drained and chopped
– 2 tablespoons baby capers, rinsed
– 400g can cherry tomatoes
– 2 tablespoons chopped fresh oregano
– 1/2 punnet grape or cherry tomatoes, halved
– Freshly ground black pepper 
– 2 x 500g Grand Italian Potato Gnocchi
– 200g chorizo, thinly sliced and fried until crisp, if desired
– Shaved or grated Parmesan for serving

Method
1. Heat the oil in a medium sized frypan and sauté the garlic and chilli for 1 minute. Add the olives, anchovies and capers, sauté a further 3 minutes. Add the tomatoes and oregano, reduce the heat and simmer for 5 minutes then toss through the fresh tomato. Keep warm.
2. Boil the gnocchi according to the directions on the pack, drain well then toss through the prepared sauce. Spoon into serving bowls and top with chorizo and shaved Parmesan.