Gnocchi with Chorizo
Fluffy homemade gnocchi tossed with smoky chorizo in a bright tomato‑wine sauce, finished with lemon zest and fresh parsley. A comforting yet vibrant Italian dinner for the whole family.
Maker: Sepp van Dijk | The Twisted Chef
From: Instagram(view original)
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Ingredients
- 2 1/5 lb gnocchi
- 2 cans canned tomatoes
- 14 oz chorizo
- 2 1/2 oz tomato paste
- 0.85 cup red wine
- 1 lemon
- olive oil
- parsley stems
- parmesan cheese
Gnocchi
- 4 2/5 lb potatoes
- 11 oz flour
- 3 egg yolks
- a pinch salt
Instructions
- 1Preheat the oven to 428°F.
- 2Pierce the potatoes all over with a fork, sprinkle generously with salt, and bake on a baking sheet until fork‑tender, about 45‑55 minutes.
- 3While the potatoes are baking, prepare the gnocchi dough: when the potatoes are cool enough to handle, squeeze them through a potato ricer or mash them very finely, then spread on a clean work surface.
- 4Mix the mashed potatoes with the flour, add the egg yolks and a pinch of salt, and knead quickly until a soft, non‑sticky dough forms; avoid over‑kneading.
- 5Divide the dough into portions, roll each into a long rope about 1 cm thick, and cut into 2‑cm pillow‑shaped gnocchi. Set aside on a floured tray.
- 6Bring a large pot of salted water to a boil. Cook the gnocchi in batches; they are ready when they rise to the surface, about 2‑3 minutes. Drain and set aside.
- 7Heat a drizzle of olive oil in a large skillet over medium heat. Add the cubed chorizo and fry until it releases its oil and becomes lightly crisp, 4‑5 minutes.
- 8Remove excess fat from the pan, then stir in the chopped parsley stems and tomato paste; cook for 1‑2 minutes to develop flavor.
- 9Deglaze the pan with the red wine, stirring to lift any browned bits, and simmer until the alcohol evaporates, about 2 minutes.
- 10Add the canned tomatoes, bring to a gentle simmer, and cook for 5‑7 minutes until the sauce thickens slightly.
- 11Return the cooked gnocchi to the skillet, toss to coat evenly with the sauce, and add a splash of the pasta cooking water if the sauce needs loosening.
- 12Finish the dish with a squeeze of lemon juice, a sprinkle of lemon zest, and a generous handful of grated parmesan cheese.
- 13Serve immediately, garnished with extra parsley and parmesan if desired.
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Frequently asked questions
- How long does it take to make Gnocchi with Chorizo?
- About 1 hour 15 minutes in total: 45 minutes of prep and 30 minutes of cooking.
- How many servings does this Gnocchi with Chorizo recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Gnocchi with Chorizo recipe come from?
- It was shared by Sepp van Dijk | The Twisted Chef on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.