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Soft and pillowy gnocchi get a boost of flavour with smoky chorizo and bright peppers. Ready in just 30 minutes, finish off with a shaving of pecorino for some welcome cheesiness. See method
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Heat 2 tsp oil in a large frying pan over a medium heat. Add the onions, peppers, 50ml water and a pinch of salt, and fry for 10 mins until tender. Add the chorizo, garlic and chillies, and fry for 1-2 mins until fragrant and the chorizo starts to release its oils.
Tip the gnocchi into the pan with another 1 tsp oil and cook for 10 mins, stirring frequently, until the gnocchi starts to crisp and turn golden.
Meanwhile, whisk the remaining 1 tsp oil in a bowl with the lemon juice and season with a little black pepper. Toss through the spinach. Serve the gnocchi scattered with the cheese and basil leaves, with the spinach salad alongside.
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