Categories: Pasta

Ingredients

• 16 ounces potato gnocchi
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• 1/2 pound fresh chorizo, casing removed
• 3/4 cup chopped, jarred roasted red peppers
• 1 small onion, chopped
• 1/2 teaspoon kosher salt
• 3 cups loosely packed baby spinach

Directions

1. Bring a pot of water to boil. Add in the gnocchi and cook it per the instructions on the packages.

2. In a large skillet set over medium high heat, brown chorizo and break it up with a wooden spoon. Add the roasted red peppers, onions and salt. Cook until the onions have softened, about 5-7 minutes. Add the baby spinach and toss until leaves have wilted.

3. Drain and add gnocchi and toss everything to incorporate.

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