Ingredients

The following ingredients have 4 Servings
  • 430 g cooked potato
  • 130 g plain flour
  • 1 egg (beaten)
  • Pinch salt (optional)
  • Pinch black pepper
  • 8 cloves garlic (thinly sliced)
  • 250 g chorizo (thinly sliced)
  • 400 g cherry tomatoes (halved)
  • 40 g parmesan (to serve)

Instruction

  • 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.