INGREDIENTS
500g gnocchi
1 large onion
1 clove of garlic
130g diced chorizo
X2 400g can chopped tomatoes
5 handfuls of spinach
5 eggs
1 tbsp olive oil
1 pinch of salt
METHOD
Preheat the oven to 180C fan/gas mark 4.
Bring water in a pan to the boil for the gnocchi. While the water is heating, heat the olive oil in a separate pan with the salt. After a minute add the onion and garlic and cook until the garlic is golden.
Add the chorizo to the onion and garlic. Cook on low heat for 5 minutes.
Add the chopped tomatoes to the onion, garlic and chorizo and simmer for 10 minutes. After, add the spinach and stir until it has wilted.
Turn off the heat and put a lid on the pan.
In the pan with the boiling water, add the gnocchi and cook on low heat according to packet instructions.
Drain the gnocchi when it is finished cooking and pour into a large oven-proof dish along with the sauce.
Stir everything together.
Cover in tinfoil and bake for 15 minutes.
Remove from the oven and make 5 little pockets in the gnocchi bake.
One by one add a cracked egg (I recommend cracking each one into a small bowl).
Bake for a further 10 minutes without the tinfoil until the egg is completely cooked.
**Tip: Leave to repose for at least 30 minutes. This will allow it to hold its shape better but is not essential if under time pressure.
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