Spicy Chorizo Gnocchi with Cherry Tomatoes in Creamy Coconut Sauce

1Heat a large skillet over medium-high heat. Add the sliced chorizo (200 g) and cook until browned and crispy.

2Add the halved cherry tomatoes (200 g) to the skillet and cook for another 2-3 minutes until slightly softened.

3Crumble the stock cubes (2) over the mixture in the skillet and stir well to combine.

4Pour in the coconut milk (1 can) and hot sauce (2 tablespoons), stirring to mix everything together. Let the sauce simmer for 5-7 minutes to thicken slightly.

5While the sauce simmers, bring a large pot of salted water to a boil and cook the gnocchi (500 g) according to the package instructions until they float to the surface.

6Drain the cooked gnocchi (500 g) and add them to the skillet with the sauce. Toss gently to coat the gnocchi (500 g) in the creamy sauce.

7Serve the spicy chorizo (200 g) gnocchi (500 g) in bowls, garnished with fresh herbs like parsley or basil, if desired.