Spicy Tomato & Chorizo Gnocchi Bake

Ingredients

• 2 tbsp oil
• 2 large onions, chopped
• 3 cloves garlic, crushed
• 1 red chilli, chopped (add more if you like it hot)
• 1 red capsicum, chopped
• 1 yellow capsicum, chopped
• 2 chorizo sausages (250g), sliced
• 2 x 500g Grand Italian Potato Gnocchi
• 1 cup grated tasty cheese
• 1½ cups shredded parmesan
• Green salad or steamed greens, for serving
• 2 tsp smoked paprika
• 2 x 400g tins cherry tomatoes
• 140g tomato paste
• 1 tsp dried oregano
• 1 tsp brown sugar
• 400g cannellini beans, rinsed & drained
• Salt & pepper, to taste

Method

• Heat the oil in a large saucepan or sauté pan and sauté the onion, garlic and chilli for 3 mins. Add the capsicums, chorizo and smoked paprika, sauté a further 5 mins. Add the cherry tomatoes, paste, oregano and sugar then bring to the boil, reduce the heat, cover and simmer gently for 15 mins. Toss through the drained cannellini beans and season to taste.
• Boil the gnocchi according to the directions on the pack, then drain well.
• Stir the gnocchi gently through the prepared sauce, then spoon into a 3L 30cm x 20cm shallow baking dish. Sprinkle over the cheeses.
• Bake at 180°C for 20-25 mins until golden. Serve immediately with salad or greens.