1 pound chorizo

4 cups good-quality chicken stock

12 floz roasted red peppers, drained and diced

1 bunch swiss chard, roughly chopped

1 pound potato gnocchi

1/2 cup heavy cream

salt and pepper

red pepper flakes

Add chorizo to a large stockpot or dutch oven. Season with salt and red pepper flakes. Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon.

add in the chicken stock and diced roasted red peppers, bring the mixture to a simmer (still over medium-high heat).  Once it reaches a simmer, reduce heat to medium-low and add the swiss chard and gnocchi and stir to combine.  

Cook for 5 minutes, or until the gnocchi are cooked through and tender.

Stir in the heavy cream. Season to taste with salt and pepper.