Gnocchi with Chorizo

Preheat the oven to 425°F.

Pierce the potatoes all over with a fork, sprinkle generously with salt, and bake on a baking sheet until fork‑tender, about 45‑55 minutes.

While 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.

Mix 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.

Divide 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.

Bring 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.

Heat 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.

Remove excess fat from the pan, then stir in the chopped parsley stems and tomato paste; cook for 1‑2 minutes to develop flavor.

Deglaze the pan with the red wine, stirring to lift any browned bits, and simmer until the alcohol evaporates, about 2 minutes.

Add the canned tomatoes, bring to a gentle simmer, and cook for 5‑7 minutes until the sauce thickens slightly.

Return 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.

Finish the dish with a squeeze of lemon juice, a sprinkle of lemon zest, and a generous handful of grated parmesan cheese.

Serve immediately, garnished with extra parsley and parmesan if desired.