1. If you don’t have roasted pine nuts at hand, roast them briefly beforehand in a dry pan without any fat, then let them cool down.

2. Peel and finely dice the onion. Remove the casings from the chorizo ​​(if necessary) and cut it into small pieces. Sort through the fresh spinach, wash it, and let it drain.

3. Add some oil to a large frying pan and sauté the gnocchi for a few minutes until they have taken on some color here and there – this takes about 6–8 minutes. Remove the gnocchi from the frying pan, set them aside (e.g. in a bowl), and keep ’em warm.

4. Add a little more oil to the frying pan (a teaspoon should be enough) and heat it up. Add the diced onion and chorizo ​​and sauté both for a few minutes. The chorizo ​​and onion should take on some color. Depending on the type of chorizo you are using, the sausage will release quite a bit of (red) fat.

5. Deglaze the sausage and onion with the veggie broth and add the dried oregano. Let the liquid reduce slightly, then stir in the pesto rosso and heavy cream and mix until well combined. Add about half of the grated Parmesan as well as the spinach. Stir until the spinach has wilted and lost most of its volume. Add the gnocchi and warm them briefly in the sauce. If the sauce thickens too much, simply add a little water. Season with salt and pepper to taste.

6. Divide the gnocchi among plates or bowls and sprinkle them with some roasted pine nuts and grated Parmesan. Enjoy!