Slice the chorizo and put in a high-sided saute pan on a high heat. Allow to crisp, then add the chopped onion.

Sizzle for 30 seconds then add the sherry. Allow to bubble down, and then add the chicken stock.

Bring to the boil and add the gnocchi and peas. Simmer for 4-5 minutes, until the gnocchi is cooked through (you know it's cooked when it's squidgy to the touch).

Stir in the double cream and chopped chives, then season.