Homemade Gnocchi with Chorizo, Snowpeas and Exotic Mushrooms

One night I've decided to make gnocchi... one thing that I haven't made for a long long time!

Serves 4

Ingredients:

4 desiree potatoes, peeled, quartered

Salt & white pepper to season

1 egg, lightly whisked

300g plain flour

20g finely grated parmesan

1 Chorizo, sliced

Handful of snowpeas

200g exotic mushroom

2 cloves of garlic, chopped

1 tsp truffle salt

1. Bring a saucepan of water to boil, and steam the potatoes covered for 15 min or until tender.

2. Pass the cooked potato through a sieve using a spoon.

3. Add the egg and stir with a wooden spoon until combined.

4. Add half the flour and parmesan and stir until combined. Add the remaining flour in 2 more batches until a firm dough forms.

5. Divide the dough into 4 portions, and roll each portion into a log shape about 30cm long, then cut it into 2cm pieces.

6. Roll each 2cm piece into a ball, and flatten slightly with a floured fork.

7. Bring a saucepan of salted water to boil, then add the gnocchi in in batches, and cook for 3 minutes or until they float to the surface. Drain.

8. Heat up a fry pan with a tbsp of butter, add in garlic then chorizo. Once the chorizo is slightly browned, add in snowpeas and mushrooms. Stir continuously, then add in truffle salt. Lastly stir in the cooked gnocchi until everything is well combined.

I must admit this time my gnocchi was a little heavy and dense.... disappointing! =( But the flavour was awesome, I reckon it was the magic of truffle salt! Although the truffle salt didn't do much to the chorizo, because chorizo itself already has strong spicy flavour, but it definitely helped to bring up the flavour in the exotic mushroom!!!! Also the snowpeas added an extra crunch to the whole dish, creating a contrast with the gnocchi! Sometimes you just need that contrasting texture or flavour to make the dish more interesting!

Next time, I'll try making a ricotta base gnocchi, which apparently can avoid it becoming heavy and dense!