Slice 2 chorizo sausages (equivalent salami can be substituted) into 3-4mm diagonal slices and saute in a dry pan to render the fat. When the chorizo is browned, add sliced smoked chicken breast (similar amount cut into similar size pieces to the chorizo) and warm through. At this point you can add any additions that might take your fancy—chilli, garlic, olives, capers, etc—and cook or warm through dependant on the addition. Time for tomatoes now: either a homemade or store bought passata. Simmer to reduce and thicken slightly. In large pot, bring salted water to the boil and cook gnocchi (Ikg/2lb is a large serve for 4-6 people). For a quick mid-week meal I use a store bought dried gnocchi, but on the weekend I might make it from scratch. It’s easy but time consuming. Google for a recipe or PM me if you really need to. When gnocchi is ready, drain and set aside in the pot. Now add 1-2 tbsp cream, if desired, to the sauce, season with salt and pepper; taste/check first though because the meats are already salty. Stir through some fresh torn basil. Sauce is now ready. Pour sauce over cooked gnocchi in pot and stir gently to combine. One addition you can make here that is very nice is a handful or two of baby rocket (arugula) leaves, but if you do that I suggest omitting the basil. Plate up and dress with grated or shaved parmesan. Enjoy! A nice shiraz suits perfectly as well.