Celebrity chef

Alice Hart

A self-confessed 'feeder', the talented Alice took a degree in neuroscience before training at Leith's School of Food and Wine and working as a chef at the Griffin Inn in Sussex. Stints at Family Circle and delicious. followed.

Serves 2

Quick baked gnocchi with chorizo, spinach and mozzarella recipe

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Takes 15 minutes to make and 10-15 minutes in the oven

500g fresh gnocchi
100g chorizo, roughly chopped
1 garlic clove, crushed
400g can chopped tomatoes
200g baby spinach, washed and drained
125g mozzarella

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1. Cook the gnocchi in salted boiling water for 2 minutes less than the pack instructions, then drain and add to a large ovenproof dish.
2. Preheat the oven to 200°C/fan180°C/gas 6. Add the chorizo to a dry frying pan over a medium heat. Cook, stirring, for 4 minutes, until the chorizo is sizzling and browning at the edges.
3. Stir in the garlic clove, the chopped tomatoes and baby spinach. Heat through to wilt the spinach, season to taste and pour over the gnocchi in the ovenproof dish.
4. Scatter with mozzarella, torn into pieces, and bake for 10-15 minutes, until bubbling and golden.

Quick baked gnocchi with chorizo, spinach and mozzarella recipe

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judelicious | April 29

worked well, very filling, this quantity would probably serve 3 and would be nice with a salad

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