Baked chorizo gnocchi

INGREDIENTS: 1 tbs olive oil; 2 onions, finely sliced; 150g spicy chorizo, skin removed and diced; 4 cloves garlic, minced; 1 small fresh chilli, finely diced; 2 tsp dried Italian herbs; 2 tbs tomato paste; 400g tin diced tomatoes; ½ cup (125ml) fresh cream; 500g potato gnocchi; ¼ cup fresh basil, roughly torn; 300g Fior di Latte mozzarella; salt and pepper, to taste; olive oil; fresh basil, to garnish METHOD:

PREHEAT oven to 200ºC.

Using a drizzle of olive oil, fry the sliced onions and chorizo over medium heat until soft and golden brown. Add the minced garlic, chilli and dried herbs, and cook for 2 minutes. Add the tomato paste and cook for a few minutes until it turns a brick-red colour and smells fragrant. Add the tinned tomatoes, reduce the heat to low and simmer for 15 minutes until the sauce has thickened slightly. Add the cream and season with salt and pepper. Remove from the heat.

Bring a large pot of salted water to the boil. Add the gnocchi and cook according to packet instructions. The gnocchi is cooked once it starts floating on the surface. Do not overcook.

Drain the gnocchi and add it to the tomato sauce along with the fresh basil, and mix. Scatter over roughly torn pieces of fresh mozzarella. Bake for 15 to 20 minutes, until bubbling and golden brown. Garnish with fresh basil and a sprinkle of salt and freshly ground black pepper. Serve with crusty bread and a green salad.

Serve with a glass of FAT bastard Shiraz – a perfect pairing. Sumptuous, smooth and spicy with an abundance of red fruit intertwined with notes of vanilla and freshly crushed black pepper aromas with touches of cloves and cinnamon, and a lingering silky finish.