Gnocchi with Chorizo and Garlic

These gnocchi with chorizo and garlic are easy to make and a really comforting dish. A delicious fusion of Spanish and Italian cookery that's makes a popular family meal.

Course Main Course

Cuisine Fusion, Italian, Spanish

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 462kcal

Author Corina Blum

Ingredients

430 g cooked potato
130 g plain flour
1 egg beaten
Pinch salt optional
Pinch black pepper

Ingredients for the Sauce

8 cloves garlic thinly sliced
250 g chorizo thinly sliced
400 g cherry tomatoes halved
40 g parmesan to serve

Metric - US Customary

Instructions

Mash the potatoes. Use a potato ricer if possible or mash the potato then pass through a sieve. This gets rid of any lumps. Put in a mixing bowl.
Sieve the flour into the bowl of potato. Add the beaten egg, salt and pepper. Mix with a spoon so it forms a dough.
Flour the work surface and your hands and knead for about 5 minutes. Keep adding extra flour as necessary to stop it sticking.
Divide the dough into four. Divide each in half again then roll out into a long sausage about one centimetre wide. Slice into gnocchi about one centimetre long each. Repeat with all the dough. If only serving 2 people, put half the gnocchi in the freezer. Let them freeze individually on a lined baking tray, then put them all together in a bag when they are frozen.
Put a saucepan of water on to boil. At the same time heat a wok. When hot, add the chorizo, stir, cooking on both sides. The chorizo should release red oil. Add the garlic and tomatoes. Keep stirring so it doesn't burn.
Add the gnocchi to the saucepan of boiling water. Boil for about 3 minutes. They should all rise to the surface.
Drain the gnocchi and add to the wok. Stir so all the gnocchi are coated in the sauce. Serve with grated parmesan.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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