Gnocchi with Chorizo and Parmesan Recipe
Serving: 4
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Directions
- Put a saucepan of salted water on the boil, add a splash of olive oil and cook the potatoes until soft. Drain the water from the saucepan and set aside to cool.
- In the meantime, heat a frying pan over a medium-high heat, caramelise half of the onion in 1/3 of the clarified butter, add the tomatoes and reduce to a paste. Reheat before serving.
- Remove the skin from the potatoes and pass the potatoes through a sieve.
- In a bowl, gently combine the potatoes, 1 ½ cups of flour, egg yolk, salt and pepper until it forms a dough.
- Work the dough out into approximately a 3.5cm thick roll on a floured surface and cut the roll into equal parts.
- Make an indentation along the gnocchi with your fingertip.
- Bring a pot of water to the boil, add the gnocchi and cook until it floats to the top.
- Add half of the remaining clarified butter to a hot frying pan on a medium-high heat and fry the gnocchi with the parmesan cheese until golden brown, remove from the pan and set aside.
- Heat the remaining clarified butter and fry the chorizo, onions, thyme, garlic and paprika until the chorizo is crispy
- Toss the gnocchi in with the chorizo mixture, serve over the tomato paste and garnish with fresh basil or micro greens.
Ingredients
- 1kg potatoes
- 50ml olive oil
- 500g all-purpose flour
- 1 egg yolk
- 10g salt
- 1 tsp black pepper
- 50g clarified butter
- 1 400g tinned tomatoes
- 100g chorizo, diced
- 1 onion, diced
- 2 garlic cloves, crushed
- 5g fresh thyme
- 1 Tbsp paprika
- 50g parmesan