Potato Gnocchi with Chorizo Sauce

Photo by Lori K.
Potato Gnocchi with Chorizo Sauce
Adapted from keyingredient.com
Potato Gnocchi with Chorizo Sauce

PREP TIME

105

minutes

TOTAL TIME

180

minutes

SERVINGS

1

servings

PREP TIME

105

minutes

TOTAL TIME

180

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • For Gnocchi:

  • 3

    pounds baking potatoes

  • 6

    large egg yolks, lightly beaten

  • 3

    cups all-purpose flour, plus more for dusting

  • 1 1/2

    cups freshly grated Parmigiano-Reggiano cheese

  • 4

    teaspoons kosher salt

  • 1

    teaspoon freshly ground pepper

  • 1/4

    teaspoon freshly grated nutmeg

  • For Chorizo Sauce:

  • 3

    medium tomatoes

  • 1

    pound fresh chorizo, casings removed

  • 2

    tablespoons extra-virgin olive oil

  • 1

    small yellow onion, minced

  • Kosher salt

  • Black pepper

  • 1

    carrot, coarsely grated

  • 2

    garlic cloves, minced

  • 1 1/2

    tablespoons tomato paste

  • 1/2

    cup dry white wine

  • 1

    bay leaf

  • 1

    tablespoon sugar

  • 2

    cups chicken stock

  • 1/4

    cup freshly grated Parmigiano-Reggiano, plus more for garnish

  • 1 1/2

    teaspoons minced oregano, plus sprigs for garnish

  • Crushed red pepper, for garnish

Directions

Directions Make the gnocchi: Preheat the oven to 400°. Prick the potatoes with a fork, wrap in foil and bake until tender, 1 hour. Let stand until just cool enough to handle, about 10 minutes. Peel the potatoes and cut into large chunks. Press through a ricer onto a work surface; you should have about 6 loosely packed cups. Gently spread the potatoes into a 10-by-18-inch rectangle. Scrape the egg yolks on top and sprinkle with the 3 cups of flour, the cheese, salt, pepper and nutmeg. Using a pastry scraper, swiftly chop the ingredients together. Knead gently until the dough comes together in a smooth ball. Cut into 8 wedges and cover with a kitchen towel. Lightly dust 2 rimmed baking sheets with flour. Roll 1 wedge of gnocchi dough into a 3/4-inch-thick rope, about 18 inches long. Using a knife, cut the rope into 3/4-inch pieces and transfer to a prepared baking sheet. Repeat with the remaining dough. Cover the gnocchi with plastic wrap and refrigerate until firm, at least 30 minutes. Make the chorizo sauce: Working over a medium bowl, coarsely grate the tomatoes on a box grater; discard the skins. You should have about 1 3/4 cups of tomato puree. In a deep medium skillet, cook the chorizo over moderate heat, breaking up any clumps, until beginning to brown, 8 to 10 minutes. Scrape the chorizo onto a plate. Heat the oil in the skillet. Add the onion, season with a generous pinch each of salt and black pepper and cook over moderate heat until golden, 5 to 7 minutes. Add the carrot and garlic and cook, stirring, until softened, about 2 minutes. Stir in the tomato paste. Deglaze the skillet with the wine, scraping up any browned bits. Cook until the wine has reduced by two-thirds, about 3 minutes. Return the chorizo to the skillet with the fresh tomato puree, bay leaf, sugar and chicken stock. Bring the sauce to a boil, then simmer over moderately low heat, stirring, until reduced by half, about 45 minutes. Stir in the 1/4 cup of cheese and the minced oregano and season with salt and black pepper. Keep warm. In a pot of salted boiling water, cook the gnocchi in 3 batches until tender, about 6 1/2 minutes per batch. The gnocchi will float to the top after 1 to 2 minutes; keep cooking them. Using a slotted spoon, transfer the gnocchi to a warm platter. Spoon the chorizo sauce on top and garnish with grated cheese, oregano sprigs and red pepper. Make Ahead: The uncooked gnocchi can be frozen for 1 month; boil without defrosting. The chorizo sauce can be refrigerated for 4 days and gently reheated.

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