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.
The poor contestant, Claudia, who made these gnocchi didn't last long in Masterchef. She 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.
The sauce for these garlic and chorizo gnocchi is good, very good. I even made extra gnocchi for the freezer and I will probably make the exact same sauce again rather than experiment with anything new. After all, when you find a perfect gnocchi sauce, you want to spend more time with it.
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. I can quite well imagine mine would too. Even at home and not having to do the challenge, 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.
Can you adapt this gnocchi recipe?
This chorizo and garlic gnocchi is already such a simple dish with only three real ingredients in the sauce. It's hard to adapt it without changing the dish completely. However, you could add a little onion or some thinly sliced leeks to the sauce. Even a few slices of pepper would go well.
If you have run out of chorizo or don't like the smoked paprika in it then why not try using smoked bacon lardons instead?
If you like spicier food then add some sliced red chillies along with the tomatoes.
What can you do with the leftovers?
If I have leftovers for this garlic chorizo gnocchi dish I usually store them in the fridge for up to a couple of days and then reheat in the microwave. If you want to freeze the leftovers then put them in an airtight container and freeze as soon as they have cooled. Defrost thoroughly and then reheat in the microwave or the oven until piping hot.
Recipe for Gnocchi with Chorizo and Garlic
Gnocchi with Chorizo and Garlic
- 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
- 120 g chorizo thinly sliced
- 200 g cherry tomatoes halved
- 40 g parmesan to serve
- 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.
If you love the flavours in these gnocchi but don't want to actually make the gnocchi then why not try my easy tomato and chorizo pasta? It makes a deliciously easy midweek meal.
KEEP IN TOUCH
Do let me know if you make this gnocchi with chorizo and garlic. I love to get feedback from readers.
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