Gnocchi with Asparagus, Chorizo with Roasted Red Pepper Sauce

Gnocchi (pronounced nee-okkee), are Italian dumplings and are most often made with potatoes, although they can also be made from flour, squash, cheese or even polenta. They’re fantastic with all sorts of sauces, from a simple summer tomato sauce to the richest winter meat sauce. Gnocchi recipes date back to the twelfth century and are most common in the Northern regions of Italy such as Veneto.
If you like this recipe, then you might also like: Eggplant Gnocchi with Brown Butter and Pine Nut Sauce or Pumpkin Gnocchi.

Serves 4
recipe adapted from Tidings Magazine
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Gnocchi:
2 Yukon gold potatoes
1 egg, beaten
4 tablespoons Parmesan, grated
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter, melted
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1 1/2 cups all-purpose flour

Roasted Red Pepper Sauce:
2 large red bell peppers
1 to 2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 to 2 teaspoons fresh lemon juice

To make the roasted red pepper sauce, grill peppers until charred on all sides. Remove from heat and place in a plastic bag. When cool enough to handle, peel skin, remove seeds and place peppers and garlic in a food processor or hand blender and purée until smooth. Add olive oil, lemon juice and salt and pepper to taste.

For the gnocchi, preheat oven to 425f (218c). Bake potatoes in oven for 1 hour. Remove from oven and let cool for 10 minutes. Cut each potato in half and scoop out the flesh. Press through a food mill or ricer into a medium bowl. Gently using your hands, stir in the egg, parmesan, oil, butter, salt, pepper and 1 cup of four. Stir just enough to combine everything. Work the mixture into a smooth ball. The dough should feel a little soft and tacky, but not sticky.

Turn the dough out onto a floured work surface then cut the ball into inch-thick slices. Roll each slice into a ball. Using the palms of your hands, roll each ball back and forth on the work surface until it becomes a long snake that is 14 to 16 inches long. Sprinkle the dough with a little flour as needed so that it does not stick to the work surface or your hand.

Cut each snake into gnocchi-sized pieces (about 1 1/2 inches long). Cover with a cloth so they do not dry out. Bring a large pot of salted water to a boil, and keep a large bowl filled with ice water; set aside. Add a handful of gnocchi to the pot at a time. Do not lose the boil in the pot; once the gnocchi float back to the surface, wait a minute, then take them out. Place into the ice water to cool. Once cooled, remove. Place a mid-size pan with a little oil and some butter over medium heat. Once the butter has foamed, add the gnocchi and some salt and pepper and cook until each side is crispy-looking.

To plate up, add a bit of the sauce followed by asparagus, chorizo and gnocchi.

The Culinary Chase’s Note: I’ve never tasted fried gnocchi and so glad I did as it was delicious! You can also boil the potatoes but remember to leave the skin on and peel once cooled. Prepare the asparagus the way you like (i.e. steamed, poached, grilled) and pan fry the chorizo. Lovely combination of flavors.