¾ cup (about 100g coil) chorizo, sliced
3 Tbsp (45ml) olive oil
1 punnet (200g) baby tomatoes
1 sachet (50g) tomato paste
2 tsp (10ml) sugar
Salt and milled pepper
1 can (400g) chopped tomatoes
1-2 cloves garlic, sliced
Basil, for serving
1 Tbsp (15ml) butter
1 cup (250ml) cake flour, sifted
1 egg, beaten
Preheat oven to 180°C.
Toss chorizo with a little oil on a baking tray and roast for 10 minutes until crisp. Cool. Finely chop and set aside.
Toss tomatoes, paste, remaining oil and sugar onto baking tray with reserved chorizo oil.
Roast for 15-20 minutes until tomatoes soften and blister.
Stir in tinned tomatoes and garlic and roast for another 15 minutes.
Boil potatoes in their skins until tender – don’t over boil or they will absorb too much water. Cool and peel.
Pass peeled potatoes through a ricer or mouli.
Spread riced potato onto a work surface, and sift over flour.
Season with salt.
Create a well in the centre, add egg and whisk to incorporate flour.
Using your fingertips, very lightly bring the dough together to form a smooth log shape. Keep the surface floured at all times.
Cut thick slices off the ‘log’ and roll each into a sausage shape – about 2-3cm thick.
Cut little bits of pasta off the ‘sausage’ to create 2-3 cm gnocchi, placing them on a floured baking tray as you go.
Cook in batches, in loads of salted boiling water, until they rise to the surface, about 3 minutes.
Remove gnocchi with a slotted spoon and repeat until all are cooked.
Serve with tomato sauce, topped with chorizo ‘crumbs’ and basil