Creamy Gnocchi with Chorizo, Spinach, Courgette and Cherry Tomatoes
Servings Prep Time
2People 10Minutes
Cook Time
30MInutes
Servings Prep Time
2People 10Minutes
Cook Time
30MInutes
Ingredients
Instructions
  1. Cook the potaotes and lower them whole in their skins into a pan of salted boiling water, bring back to the boil and simmer for 10-15 minutes until just soft. Test with a sharp knife – you should have to push the knife in, it should not slide in easily, otherwise the potatoes will be overcooked and mushy and will have absorbed too much water. Peel them quickly, as the cooler they get, the less fluffy they become. Hold them in a tea towel to peel as they are hot.
  2. Use a potato ricer, you may need to push the potatoes through three times to get the right texture.
  3. Make a hollow in your pile of potatoes, then pour in the egg and sprinkle over some of the flour. Start to blend everything with your hands, adding more flour but as little as you can get away with .Work carefully and quickly, as the more you handle the dough, the harder and bouncier it will become. You need the same lightness you would use for pastry.
  4. You should now have a soft dough that holds together, doesn’t feel sticky and can be easily shaped. Before you progress, check the dough by cooking a few gnocchi to see how they are.
  5. Divide the dough into 3 equal pieces. Roll a piece at a time into long, thumb-nail thick cylinders on a lightly floured surface, again working lightly and quickly. As you roll you will also be gently stretching the dough. Keep the surface well floured as you don’t want the gnocchi to stick.
  6. Cut the dough into thumb-nail long lengths. Shaping and patterning gives a hollow on one side and a pattern on the other that enables the sauce to cling better, and gives gnocchi it’s identity.
  7. Roll the gnocchi in a little flour. Holding them very lightly, form each into a small concave gnocchi shape: hold them against the prongs of the back of a fork, pressing only firmly enough to get the imprint, then guide each one so it tumbles away from the fork. Use your thumb as a guide and your fingers to pick and curl the gnocchi up. Spread them on a large board until required.
  8. Preheat your oven to 150 degrees. Heat a large frying pan on medium-high heat and add a glug of oil. Gently fry the gnocchi until it is golden all over. This should take around 10 mins. Stir frequently to make sure it doesn’t burn.
  9. Cut the tomatoes in half through the equator and pop into a bowl. Drizzle over a glug of oil and season with a pinch of salt. Keep to one side. Peel and grate the garlic. Cut the top and bottom off the courgette and cut in half lengthways. Cut each half into three long strips, then chop at 1cm intervals to create small chunks.
  10. Pop a saucepan on medium heat and add a splash of oil. Add the chorizo and cook for 5 mins until it is browned and has released its red oil.
  11. Once your chorizo is cooked, add your garlic. Cook for 1 minute over medium-high heat and then add the chicken stock pot and the water. Stir to dissolve your stock pot and bring to the boil.
  12. When the water is boiling, add your courgette and baby spinach. Cover the pan with a lid and cook for 4-5 mins until your spinach is wilted.
  13. Next, roughly chop the parsley. Add half to your tomatoes and mix well.
  14. When your courgette and spinach are cooked, mix in the crème fraîche and bring to the boil. This is your creamy sauce. Stir in the leftover parsley and add salt and black pepper to taste.
  15. Add your gnocchi to your creamy sauce. Spoon your creamy gnocchi into bowls and finish with your tomatoes on top. Enjoy

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