Gnocchi with Chorizo Ragù

1. Use a sharp knife to slice down the middle of the chorizo sausages to open them out, then peel off the skin. Break the chorizo into small lumps. Peel and finely slice the garlic cloves. Finely dice the chilli, scooping out the seeds and white pith for less heat.

2. Place a deep frying pan on a medium-high heat. Add the chorizo. Fry, stirring often, for 5 mins till the chorizo is browned all over and plenty of oil has been released into the pan. Use a slotted spoon to lift the chorizo out of the pan and set aside on a plate.

3. There should be a thin layer of oil covering the base of the pan. If not, add more olive oil to top it up. Turn the heat down to medium-low. Add the garlic and chilli. Fry, stirring, for 30 secs til the garlic is lightly coloured.

4. Take the pan off the heat. Pour the passata into the pan. Add 100ml water to the bottle, swirl it around, then pour that into the pan. Return the chorizo to the pan. Stir well to mix.

5. Pop back on the heat and bring up to a gentle simmer, then pop a lid on the pan (or use a baking tray to cover it) and gently cook for 15-20 mins, stirring occasionally, till the sauce has thickened.

6. Meanwhile, bring a large pan of salted water to the boil. When the sauce looks thick and is nearly ready (about 5 mins cooking time to go), add the gnocchi to the boiling water. Boil for 4-5 mins till the gnocchi float to the surface.

7. Scoop a mugful of water out of the pan (use a ladle or mind your fingers) then drain the gnocchi. Taste the sauce and add salt, pepper or a pinch of sugar to season. Add the gnocchi to the sauce and gently turn to coat. If it seems too thick, trickle in a little water from the gnocchi pan.

8. Divide the gnocchi between 4 warm plates. Serve with the grated Parmesan.