Chorizo and Bacon Gnocchi Recipe
The Challenge of Gnocchi
Gnocchi is one of the hardest pastas to master, but well worth the effort. Many recipes will recommend you roll it out, carefully cut it into 1 inch rounds then use a fork to carefully shape it, with this recipe I said "screw that" and just tore the gnocchi dough into 1 inch pieces and threw them in the water. This method may not have been as pretty (although I liked the end result, it had a certain random ascetic) but my gnocchi didn't clump together as it has when I have tried the more careful approach in the past, and it was much quicker.
I used a Kitchen aid with dough hook to kneed my dough but you can certainly hand kneed if you wish.
| Nutrition Facts | |
|---|---|
| Calories | 712 |
| Calories from Fat | 306 |
| % Daily Value * | |
| Fat 34 g | 52% |
| Saturated fat 13 g | 65% |
| Unsaturated fat 20 g | |
| Carbohydrates 66 g | 22% |
| Sugar 3 g | |
| Fiber 3 g | 12% |
| Protein 33 g | 66% |
| Cholesterol 139 mg | 46% |
| Sodium 1121 mg | 47% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Cook Time
Prep time: 1 hour
Cook time: 20 min
Ready in: 1 hour 20 min
Yields: 4-6 people
Ingredients
- 1 1/2 to 2 lbs Chorizo Sausages
- 1/2 lbs Bacon
- 3-6 Tomatoes, according to taste
- Salt, to taste
- 3 Potatoes, peeled and diced
- 3 cups flour
- 2 eggs
Instructions
- boil the potatoes until they are soft. Drain well and set aside to dry
- cut bacon in to small bite size pieces and fry until just cooked
- slice chorizo and add to the pan
- When potatoes are cool to the touch mash them well or run them through a potato ricer
- put potatoes in mixing bowl of a kitchen aid add 1 cup of flour and a pinch of salt lightly mix
- form a well in the potato and flour mix and add the eggs
- using the dough hook for the kitchen aid kneed the dough slowly adding flour until you have a dry well formed dough ball
- once the chorizo is fried drain excess fat and return to stove on medium heat
- dice tomatoes and add them to the frying pan with the chorizo and bacon mix
- in a large pot add water and bring to a boil
- form large dough ball into smaller more manageable balls and begin tearing small 1 inch pieces off and tossing them into the boiling water being careful not to add too many or they will clump together
- when the gnocchi rises to the top of the water they are done, remove them from the water drain well and add them to the frying pan, you may need to do the gnocchi in batches
- turn the heat up on the frying pan and mix the gnocchi into the mix well and fry for a few minutes until they brown slightly
- serve immeditately
Chorizo and Bacon Gnocchi Pictures
© 2014 Jeff Johnston
