Potato Gnocchi with Spicy Tomato and Chilli Sugo
- 600 gr potatoes
- 3 egg yolks
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 c grated parmesan
- 1 c gluten free plain flour
- 1 brown onion, finely diced
- 1 - 2 spanish chorizo
- 2 cloves garlic, finely chopped
- 3 long red chillis, deseeded and finely diced
- 1/2 c red wine
- 825 g tinned tomatoes
- 1 red capsicum, diced
- 12 basil leaves, torn
Cooking the potatoes: Spread a layer of rock salt on a baking tray and arrange the potatoes on top. Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle. Peel off the potato skins. Grate the potatoes on the large holes of a box grater. Place the mound of potatoes on a clean surface and make a well in the middle. Add the egg yolks, parmesan, nutmeg and salt. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together. If the mixture is too dry, add another egg yolk or a little water. If it is too wet, add more flour. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1.5cm in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
Cutting and shaping the gnocchi: Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1.5 cm in diameter. Cut into 1.5 cm long pieces. Lightly flour the gnocchi as you cut them. As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper.
Making the sauce: Cut the chorizo in half lengthways and dice into bite sized pieces. Place a saucepan over a medium heat and add a dash of olive oil. Add the finely diced garlic and chorizo to the pan. Cook over a medium heat for a few minutes, just until the chorizo releases some of its fat into the pan. Add the chill and onion to the pan and cook, stirring, until the onion is translucent. When the onions are cooked, add the tinned tomatoes and red wine. Reduce the heat and let the sauce simmer for around 45 minutes or until reduced by 1/3. When the sauce has been reduced, add the diced capsicum and cook for a further three minutes. Stir in the shredded basil just before serving. Add salt and cracked black pepper to taste.
Cooking the gnocchi: When the sauce is nearly done, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 120 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve with spicy tomato and chorizo sugo.