Best Potato Gnocchi With Chorizo Sauce Recipes

POTATO GNOCCHI WITH CHORIZO SAUCE RECIPE - (4.6/5)

Steps:

• Make the gnocchi: Preheat the oven to 400°. Prick the potatoes with a fork, wrap in foil and bake until tender, 1 hour. Let stand until just cool enough to handle, about 10 minutes. Peel the potatoes and cut into large chunks. Press through a ricer onto a work surface; you should have about 6 loosely packed cups. Gently spread the potatoes into a 10-by-18-inch rectangle. Scrape the egg yolks on top and sprinkle with the 3 cups of flour, the cheese, salt, pepper and nutmeg. Using a pastry scraper, swiftly chop the ingredients together. Knead gently until the dough comes together in a smooth ball. Cut into 8 wedges and cover with a kitchen towel. Lightly dust 2 rimmed baking sheets with flour. Roll 1 wedge of gnocchi dough into a 3/4-inch-thick rope, about 18 inches long. Using a knife, cut the rope into 3/4-inch pieces and transfer to a prepared baking sheet. Repeat with the remaining dough. Cover the gnocchi with plastic wrap and refrigerate until firm, at least 30 minutes. Make the chorizo sauce: Working over a medium bowl, coarsely grate the tomatoes on a box grater; discard the skins. You should have about 1 3/4 cups of tomato puree. In a deep medium skillet, cook the chorizo over moderate heat, breaking up any clumps, until beginning to brown, 8 to 10 minutes. Scrape the chorizo onto a plate. Heat the oil in the skillet. Add the onion, season with a generous pinch each of salt and black pepper and cook over moderate heat until golden, 5 to 7 minutes. Add the carrot and garlic and cook, stirring, until softened, about 2 minutes. Stir in the tomato paste. Deglaze the skillet with the wine, scraping up any browned bits. Cook until the wine has reduced by two-thirds, about 3 minutes. Return the chorizo to the skillet with the fresh tomato puree, bay leaf, sugar and chicken stock. Bring the sauce to a boil, then simmer over moderately low heat, stirring, until reduced by half, about 45 minutes. Stir in the 1/4 cup of cheese and the minced oregano and season with salt and black pepper. Keep warm. In a pot of salted boiling water, cook the gnocchi in 3 batches until tender, about 6 1/2 minutes per batch. The gnocchi will float to the top after 1 to 2 minutes; keep cooking them. Using a slotted spoon, transfer the gnocchi to a warm platter. Spoon the chorizo sauce on top and garnish with grated cheese, oregano sprigs and red pepper. Make Ahead: The uncooked gnocchi can be frozen for 1 month; boil without defrosting. The chorizo sauce can be refrigerated for 4 days and gently reheated.

CHORIZO GNOCCHI

Steps:

• Remove the casings from the chorizo, and finely dice the sausage into pieces. Wash the spinach and vegetables. Cut the cherry tomatoes in half. Finely dice the garlic, onion and bell pepper.
• Add diced onion, garlic and diced chorizo to a skillet with the olive oil. Sauté on medium heat until the onion is soft.
• Add gnocchi, diced peppers, seasoning and halved cherry tomatoes to the skillet. Sauté for a few minutes, until the tomatoes and gnocchi are soft.
• Lastly, add spinach and stir. Allow the leaves to wilt down. Remove the dish from the heat, and add any seasoning as needed.

POTATO GNOCCHI WITH A GORGONZOLA SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Season the potatoes with the oil, salt, and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. Using a ricer, press the baked potato pulp through the ricer, using a medium die, until the potato pulp is smooth and airy. Season with salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork.
• In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt, and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in 3/4 of the cheese and season with salt and pepper. Cook, over low heat, until the cheese is melted and the sauce is smooth. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter. Crumble the remaining Gorgonzola over the gnocchi and garnish with a twist of freshly ground black pepper.

CREAMY GNOCCHI WITH CHORIZO AND PEPPERS

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Add the chorizo, scallions, garlic and orange, red and yellow peppers and cook, stirring occasionally, until the chorizo is browned and has turned the oil red, 6 to 8 minutes.
• Add the tomato paste, Cajun seasoning, salt and pepper, then stir and cook for 1 minute more. Stir in the chicken broth, heavy cream and Worcestershire sauce. Next, add the gnocchi and bring to a simmer. Simmer the mixture until the gnocchi has softened and cooked, 3 to 5 minutes. Stir in the Parmesan and sprinkle with basil leaves to serve.

GNOCCHI WITH CHORIZO AND CORN

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chorizo, garlic and onion and cook until the chorizo is cooked through, 5 to 8 minutes. Drain any excess grease if needed.
• Add the roasted bell peppers, corn and green chiles. Stir to combine. Add the cream and stock and bring to a boil. Allow the sauce to thicken slightly while you cook the gnocchi.
• Drop the gnocchi into the boiling water and stir. Cook briefly, about 1 minute; the gnocchi will float to the top when ready. Using a slotted spoon, transfer the gnocchi to the sauce, then toss to combine.
• Remove the skillet from the heat and add the cheese and butter. Continue to toss until the cheese has melted and everything has come together. Serve garnished with sliced green onions.

CHORIZO & MOZZARELLA GNOCCHI BAKE

Steps:

• Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
• Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.