Chorizo & Cherry Tomato Gnocchi
Serves 2 - 3
Prep time: 20 mins
Cook time: 1 hour
For the gnocchi:
500g White potatoes
125g Plain flour
1 tbsp Olive oil
Knob of butter (for frying)
Salt (to taste)
For the sauce:
1 Onion, finely chopped
1 Garlic clove, finely chopped
2 tsp Tomato puree
Dash olive oil
Salt (to taste)
4 or 5 Sprigs fresh basil
2 or 3 Cooking chorizo sausages
Bake your chorizo sausages in the oven at 180 for 20 minutes. This chorizo is crafted as a cooking ingredient so make sure you don’t tuck into it uncooked. It is well salted and packed full of flavour.
Peel, chop and boil potatoes in salted water until soft. Then drain and add the olive oil, egg and mash until completely smooth. Sift over the flour and stir while the potatoes are still warm to create your dough. Add more flour if needed then knead for 5 minutes on a floured surface.
Roll the dough into a long, thin sausage shape so the height is roughly 2cm, then chop in to inch long piece. You will end up with little pillow shape pieces ready for panfrying!
For the sauce, heat the olive oil in a saucepan and add the onion and garlic and tomato puree. Stir until caramelized and golden then add your salt. Pour in the cherry tomatoes and allow to simmer for at least 20 minutes. Roughly chop your fresh basil and add to the bubbling mix a few minutes before serving.
You can boil the gnocchi if you wish. Simply plunge the gnocchi into boiling water and simmer for 10 minutes. Then your gnocchi will be ready to stir into your sauce. We pan-fried ours - Heat a large frying pan on medium heat, add the butter. When the butter has melted, place the gnocchi carefully so the pieces don’t stick together. Fry on each side for 5 minutes until golden brown.
Stir in the cooked gnocchi to your rich tomato sauce in the large frying pan. Peel your chorizo and crumble the meat over. Give it a slight stir then serve with a handful of peppery salad mix on top!