Tuesday, September 27, 2016

Pumpkin gnocchi with chorizo, mushrooms and walnuts


Winter always seems to come late to my kitchen, it’s now heading into spring and I’ve only just now decided to bring out the big guns of autumnal flavours, deep earthy tones, rich in salt and fat, with a piquancy to warm the cockles.

I’m no expert when it comes to gnocchi, in fact it’s still a challenge I am learning to master, so instead of doling out advice on a subject I’m no authority on I thought I’d send you off to a good resource and a couple of recipes I’ve made in the past. Firstly there is Lucky Peach’s How to make gnocchi, an awesome article well worth the read, then my own small contributions, potato chip gnocchi and potato flake gnocchi. I made, or rather attempted, swore a lot, and cobbled together passable pumpkin gnocchi, but any gnocchi would work well with the sauce.

There’s really actually not much to this. Get a heavy based pan on a high heat, and add in a splash of oil and a knob of butter, when the sizzling subsides add in the cooked gnocchi and generously brown, but quickly you don’t want to develop too thick of a crust. Transfer to a bowl, or other vessel.

Get the pan back on the heat and top up with butter if needed, toss in the chorizo and cook to release the fragrant fat from the sausage, add the diced shallots and cook until translucent. If you’re going to add a little heat with chilli, sprinkle it in now, then add the mushrooms and brown. Just as the mushrooms are getting done, toss in the mint, rosemary and walnuts, cook until fragrant. Toss the cooked gnocchi through and add a splash or two of the cooking liquid to lubricate. Taste and season, then serve.

What you’ll need for the above.
Mushrooms, sliced
Chorizo, dice
Walnuts, roughly chopped
Rosemary, pulled off the stem
Mint, thinly sliced
Cooked gnocchi
Reserved cooking water
Butter
Shallot, diced
Salt
Pepper
Chilli flakes

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