Tomato gnocchi with chorizo sauce
February 17th, 2019 | main dishes
Tomato gnocchi get their colour from a few tablespoons of tomato paste and their wonderfully fluffy consistency from ricotta. The strong chorizo sauce goes perfectly with the gentle sweetness of the gnocchi. Crispy sage leaves are the aromatic icing on the cake.
So far, I only knew gnocchi on a potato basis. When I saw this recipe, I tried it directly. Unfortunately, the quantities in the recipe were not correct, but after some trial and error, I now have the perfect “instructions” for tomato gnocchi with ricotta and durum wheat semolina. And I have to say: they are just delicious. Much lighter and finer than potato gnocchi.
Unfortunately, the photo and reality did not match in that recipe. The chorizo sauce – blended to a fine foam – was white as snow. How that is possible with a paprika salami, I do not know. Too bad that there are so many cookbooks and magazines that show beautiful photos, but unfortunately their recipes often do not work.
I hope you get along better with my recipes. Write me if you have any questions or something should not work. And of course you are also invited to write me, if you are satisfied.
Tomato gnocchi with chorizo sauce
(4 servings)
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