Say goodbye to bland and overly floury industrial gnocchis! With this simple recipe, you can make light and tender homemade gnocchis, elevated by a creamy chorizo sauce.
Why settle for store-bought gnocchis when you can effortlessly prepare your own with just a few potatoes and a touch of patience? Chef Théo Lignani, known as @chef_theo_lignani and followed by over a million food enthusiasts, shows that making gnocchis can be a fun and easy experience. His laid-back and educational approach inspires his followers with accessible recipes filled with tips and waste-reducing techniques. In his book Ma cuisine sans complexe (Edition La Martinière), he shares must-try recipes including homemade cordon bleu and avocado-chocolate fondant. But today, let’s focus on homemade gnocchis!
More than just a rustic dish, gnocchis have a rich history dating back to the Italian Renaissance when they were handcrafted long before the modern pasta was invented. Here, Chef Théo revitalizes the method by using a taut string to cut the gnocchis directly in boiling water, making the process quick and playful. Paired with a creamy chorizo and parmesan sauce, these gnocchis take on a gourmet and irresistible flair.
Des gnocchis maison aussi bons que digestes
Start by boiling three medium potatoes with their skin in a large salted pot of water for about 45 minutes until tender. In the meantime, cut 100g of chorizo into small cubes and finely chop half a white onion. Sauté the chorizo in a pan without any fat, add the onion, and let it brown for a few minutes. Stir in 10cl of liquid cream, season with a pinch of salt, pepper, and 20g of grated parmesan. Mix well and keep it warm.
Once the potatoes are cooked, peel and mash them using a potato ricer. Add 150g of flour, two egg yolks, 40g of grated parmesan, a pinch of salt, and a drizzle of olive oil. Quickly mix with a spoon to form a soft, slightly sticky dough. Transfer the dough into a piping bag.
In a pot of simmering water, stretch a string between two handles. Squeeze the piping bag to drop pieces of dough, cutting against the string to form regular gnocchis. Once they rise to the surface, drain them and sauté for a few minutes in a pan with a splash of olive oil. Add the chorizo sauce, sprinkle with chives, and finish with a creamy burrata heart in the center.
Trois secrets pour des gnocchis maison incomparables
Moins de farine, plus de fondant
Avoid overloading your dough with flour! The more you add, the harder and denser the gnocchis will become. Chef Théo's tip: use a slightly sticky dough and pipe it directly into hot water to prevent it from shrinking during cooking.
Une cuisson parfaite en deux étapes
After poaching, sauté the gnocchis in a pan with some olive oil for a slightly crispy texture. This also enhances their flavor, especially if you add a touch of butter or parmesan at the end. Here’s how to ensure the gnocchis don't stick during cooking.
Un mariage explosif avec la burrata
The ultimate secret? Add a creamy burrata heart just before serving. Its melting texture blends seamlessly with the chorizo sauce, creating an irresistible dish. You can also try stracciatella for an even creamier alternative.
With this recipe, you'll never buy gnocchis from the supermarket again. Make them yourself and relish every bite with pride!
