Corn: Heat a large pan to medium heat and add 2 tbs butter. Dice 1 onion and 2 dried chorizo sausages and add to the pan, cooking for 2-3 minutes. Add 1 cup frozen corn, 1 tsp crushed garlic, 1/2 tsp salt and 1/2 tsp black pepper. Add 500g gnocchi and cook for 3 minutes undisturbed. Add 1/2 cup chicken stock and 1/2 cup milk, mix gently and cook for another 4 minutes.
Finish off: Stir through 1 cup baby spinach and 1/2 cup grated parmesan cheese, until the spinach wilts and the cheese melts.
Serve: Plate up in bowls and top with extra parmesan cheese.