Step 1

Heat the olive oil in a large pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat until slightly crunchy.

Step 2

Add the shallot and red bell pepper and continue to cook for 3 more minutes, stirring occasionally, until the veggies soften.

Step 3

Meanwhile, bring a large pot of water to a boil, salt it generously and cook the gnocchi according to the instructions on the package.

Step 4

Back to the pan, stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.

Step 5

Pour in the wine and cook for a minute until the alcohol evaporates, then stir in the tomato paste.

Step 6

Take out half a cup of water from the pot the gnocchi are cooking into. Add the cream cheese and the gnocchi water and stir until you get a smooth, creamy sauce. Add some extra water as needed if it looks too thick.

Step 7

Stir in the baby spinach and allow the sauce to simmer for 1-2 minutes until it wilts. Add the cooked gnocchi and toss to smother them in the sauce.

Step 8

Stir in the grated Parmesan, season to taste and serve immediately, with some extra grated Parmesan on top if you like.