Serves: 4 / Preparation Time: 10 Minutes / Cooking Time: 30 Minutes

Vivi Et Margot Clementine cake


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 cloves garlic, minced
  • 13 ounces Chorizo sausage, cut into 1/4 inch thick slices 1/4 cup chicken broth
  • 1 can diced tomatoes (14.5 ounces)
  • 2 tablespoon dried mixed herbs
  • 1 teaspoon mild smoked paprika
  • 1 can garbanzo beans, drained (15 ounces)
  • 1½ cups spinach washed and stems removed
  • 1/4 cup mozzarella cheese grated
  • 1/4 cup Parmesan cheese, finely grated
  • 1 tablespoon parsley, finely chopped for garnish
  • 4 portions almond flour gnocchi
  • Sea salt and ground pepper to taste


  1. Preheat oven to 425°F
  2. Heat a large skillet over medium-high heat
  3. Add the olive oil and cook the onions for 5 minutes, occasionally stirring, until they start turning translucent
  4. Add the garlic and chorizo and cook for another 5 minutes. Increase the heat to high and continue cooking until browned
  5. Add in the chicken broth, diced tomatoes, mixed herbs, and paprika and mix. Add the uncooked gnocchi, garbanzo beans, and spinachs. Stir well, making sure the liquid covers everythings. Check the seasoning and adjust if necessary
  6. Place in the oven with mozzarella and parmesan cheese on tops. Bake for 20 minutes until the top of the cheese becomes crispy
  7. Turn off the heat, take out the skillet, and garnish with chopped parsley