Potato Gnocchi with Chorizo and Goat Cheese

Potato Gnocchi with Chorizo and Goat Cheese
Yields 4
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  1. 16 ounces potato gnocchi
  2. 1/2 pound fresh chorizo, casings removed and crumbled
  3. 2 tablespoons extra-virgin olive
  4. 1 small red onion, chopped
  5. 2 garlic cloves, minced
  6. 3 cups loosely packed baby spinach
  7. 1 cup cherry tomatoes
  8. sea salt
  9. black pepper
  1. In a large skillet, cook the chorizo, 8 to 10 minutes. Transfer cooked chorizo to a plate.
  2. Using the same skillet. Add the olive oil and sauté onion and garlic, 3-4 minutes. Add the tomatoes and cook, stirring, until softened, about 4-5 minutes. Season with a generous pinch of salt and black pepper.
  3. In a pot of salted rapid boiling water, add gnocchi and cook per instructions on package.
  4. Drain, and combine with onion and tomato mixture, chorizo, fresh spinach and goat cheese.
  1. Enjoy!
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