Gnocchi Patatas Bravas

The ultimate recipe for when you can't decide on pasta or potatoes.

Done in 1 hour

Serves 4

Dish by Hugh Woodward

Ingredients

For the patatas bravas sauce:

2tbsp olive oil

2cloves garlic, sliced

onion, finely diced

1 tspflaked sea salt

1 tbspsmoked paprika

2 tins chopped tomatoes

For the gnocchi:

2 packsshop-bought gnocchi

1 tbspolive oil

1 ringchorizo

"aioli"

200mlHellmann's Mayo

3cloves garlic

Sometimes you don't have to choose - everything you want can be in one dish! This is one of those dishes, something you can gnocch-up (sorry) on a midweek night and still have time to do the dishes and put the kids to bed.

Method

For the sauce, heat the oil then add the sliced garlic and cook until lightly golden and fragrant. Add the onion and fry until translucent and soft. Add the salt and the paprika, then add the tomatoes and cook gently for roughly half an hour until you have a delicious sauce.

Cook the gnocchi to packet instructions, then heat the oil in your widest pan and gently fry them until they have a golden crust, then remove from the pan and fry the chorizo. It will release a crimson oil. Toss the gnocchi through the chorizo.

Pile the chorizo up on a plate and top with the sauce. Whisk the mayonnaise and the garlic together to make the cheats aioli, then pop this on top. Garnish with finely chopped parsley.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.