Boil kettle.
Heat wide-based pan over medium heat.
Chop Cherry Tomatoes in half.

Once pan is hot, add Diced Chorizo & cook for 5 mins until beginning to crisp.
Grate Garlic Cloves into pan halfway through.

Add Gnocchi to pot of boiling water with grind of Pink Himalayan Salt.
Cook for 3-5 mins on medium-high heat until Gnocchi rises to top of pot.

Add 100ml Boiling Water & Soft Cheese to pan & mix together.
Add Chopped Tomatoes & Baby Leaf Spinach to pan, mix again.
Cook for 2-3 mins until Baby Leaf Spinach starts to wilt.

Drain Gnocchi into colander & add to pan. Mix together & grind black pepper into pan.
Cook for 2-3 mins until sauce thickens & sticks to Gnocchi.

Serve into Pasta Bowls & grate Parmesan Cheese over the top.