I adapted this from a Delicious magazine recipe. There is 200g of kale packed into this recipe. And you could substitute spinach if you wanted to.

This is really tasty, wonderful  autumnal dish that’s easy and fast. And if you have a cast iron frying pan that can go in the oven, you can cut down on the pots and pans needed.

Serves four.

You need

200g curly kale or spinach. If using kale take the time to shred it into smallish pieces and cut out the bigger stems.

500g potato gnocchi

1 medium onion, finely chopped

Olive oil for frying

125g approx of chorizo – a bit more if you really like it. Slice in half length ways then finely slice so you end up with half moon shapes.

200g passata

a handful of basil leaves

100g grated or sliced mozzarella

Method

Oven to 200C. Bring a very large pan of water to the boil with a dash of salt in it and drop the gnocchi and kale in, together. Cook for just 30 seconds, drain into a colander and rinse through with  cold water.

Gently heat the olive oil in a frying pan (if it can go in the oven make sure it is quite a large one that can hold the whole dish), now gently cook the onion until it’s soft. Add the chorizo for a few minutes, until the onion takes on the colour of the chorizo. Now add the passata and the basil and cook for three minutes.

Add the gnocchi and kale into the frying pan if it will fit, and mix to combine everything; if not transfer everything to an oven proof dish of about 1.5litres. Mix everything through well. Add some ground pepper (I think the chorizo has enough salt but add a bit more if you like). Sprinkle over the mozzarella or place the slices on top and put in the oven (uncovered) for a scant 15 minutes until golden and bubbly.