Potato Gnocchi Making from Scratch, Serve with Chorizo Mushroom Sauce

ingredients:

➡️For the gnocchi:

• 500g potatoes
• 1 egg yolk
• 1/2 cup (120ml) plain flour
• Ground rock salt

➡️For the sauce:

• 50g chorizo sausage, diced into small cubes
• 50g mushrooms (brown and white), sliced
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 100ml dry white wine
• 125ml double cream
• 1 tsp chili flakes
• Zest of one lemon
• Sea salt flakes
• Ground black pepper For the garnish:
• Potato skins (from jacket potatoes)
• Vegetable oil
• 1 tsp smoked paprika
• Salt
• Ground black pepper
• Fresh parsley, finely chopped
• Parmesan cheese, grated

serve 2

Method:

1. Bake the potatoes in the oven at 180°C (with a fan) for about 90 minutes or until they become tender when pierced with a knife. Remove them from the oven and let them cool for about 15 minutes.
2. Cut the jacket potatoes in half and use a spoon or fork to remove the potato flesh. Place the potato flesh in a potato ricer or push it through a sieve to create smooth mashed potatoes.
3. Spread the mashed potato on a clean work surface and brush it with an egg yolk. Season with ground rock salt.
4. Sprinkle 1/4 cup (60ml) of plain flour over the potato and gently fold the mixture a few times until it forms a dough.
5. Sprinkle another 1/4 cup (60ml) of plain flour on the work surface. Roll the dough in the flour and cut it into 3-4cm long gnocchi pieces. Use a fork to create ridges on each gnocchi.
6. Heat a frying pan with vegetable oil and fry the potato skins until they become crispy. Season them with salt, ground black pepper, and smoked paprika. Set them aside.
7. In a separate frying pan, heat olive oil over medium heat. Fry the diced chorizo sausage until the oil is released. Add the shallot, garlic, and chili flakes. Cook until fragrant. Then, add the sliced mushrooms and cook for about 3-4 minutes until they soften.
8. Pour in the white wine and simmer until it reduces by half. Add the double cream and lemon zest. Mix well and season with sea salt flakes and ground black pepper to taste.
9. Meanwhile, bring a pot of water to a boil, add some salt, and cook the gnocchi. They are ready when they float to the surface. Transfer the gnocchi to the saucepan with the sauce and cook for about 1 minute.
10. Serve the gnocchi in a bowl and top with the crispy potato skins, grated Parmesan cheese, and finely chopped parsley. Enjoy your homemade potato gnocchi with chorizo mushroom sauce!