The poor contestant, Claudia, who made these gnocchi didn’t last long and was out of the show the same week, but not because of the gnocchi. So that does not mean they are no good. Oh no, anything with chorizo, garlic and tomato just has to be good. That’s my view anyway. In fact, if you don’t want to make the gnocchi, you could even serve this with pasta or shop-bought gnocchi. It’s good, very good, and I will probably make the exact same sauce again to go with the gnocchi in the freezer, rather than experiment with anything new. After all, when you find a perfect gnocchi sauce, you want to spend more time with them.
But, back to Masterchef. The contestants’ challenge was to cook something that used egg, but besides that they could pick any ingredients they wanted from quite a large selection. I tried to decide what I would have made if I’d been there and I decided I’d probably have made something coated in breadcrumbs. People say that in that situation your mind goes blank and it’s strange, even at home and not having to do the challenge there and then, I found it difficult to think of anything interesting using egg.
Anyway, I would not have thought of gnocchi, but well done to Claudia, you may not have got through but I loved your dish.
Ingredients for Gnocchi – serves 4, half the gnocchi can be frozen
430g mashed potato
1 egg, beaten
Ingredients for Sauce – serves 2 or double the quantities
4 cloves of garlic, sliced thinly
Approx 15cm of chorizo, sliced thinly
Approx 15 cherry tomatoes, halved
How to make Gnocchi with Chorizo and Garlic
- 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 onto the bowl of potato. Add the beaten egg. 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 put a little olive oil in a wok. When hot, add the chorizo, stir, cooking on both sides. The chorizo should release oil, turning the oil red. 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.