Step 1

Put the chorizo, onion and oil in a large, ovenproof frying pan over a low–medium heat and gently fry for about 10 minutes, until the chorizo is beginning to crisp and the onions are soft.

Step 2

Add the peppers and fry for 5 minutes to soften, then stir in the garlic and fry for about 1 minute.

Step 3

Stir in the tomatoes, tomato purée and sugar. Use 300ml/10fl oz water to swill out the tomato tins and stir this in too. Bring to a simmer, then stir in the gnocchi. Simmer for 8–10 minutes, stirring often, until the gnocchi are soft and the sauce has thickened.

Step 4

Preheat the grill to medium–high.

Step 5

Stir the kale into the pan with the gnocchi and season to taste. Scatter the mozzarella over the top and grill until the cheese is bubbling and golden.