Chef Mariza de Jager
- 4 medium potatoes, washed
- 1 ½ cups all-purpose flour, extra for kneading and rolling
- 1 tsp kosher salt
- 1 large egg, lightly beaten
- Put the potatoes in a large pot. Fill the pot with enough cold water to cover the potatoes and bring to a simmer over medium-high heat, simmer the potatoes until they are completely tender and easily pierced with a skewer, 30 to 35 minutes.
- Drain the potatoes, let them cool just enough that you can manage them, and then peel. Cut them in half crosswise and place into a large bowl, finely mash potatoes. Let cool until almost at room temperature.
- Lightly flour a work surface. In a small bowl, mix the flour with the salt. Add the egg to the potatoes and then add the flour mixture. Mix with your hands until the flour is moistened, and the dough starts to clump together; the dough will still be a bit sticky at this point. Transfer dough to the floured surface.
- Cover two large-rimmed baking trays with parchment and sprinkle lightly with flour.
- Lightly flour a separate surface. Cut off a piece of dough and with the palms of both hands, roll the dough piece on the floured surface into a rope.
- With a sharp knife, cut the rope crosswise into square gnocchi. Arrange the gnocchi in a single layer on the baking trays, making sure they do not touch. Repeat until you run out of dough.
- When all the gnocchi have been cut and spread out on the baking trays, sprinkle them with a little more flour.
- Add to a pot of salted boiling water. As gnocchi drift to the surface, remove from water into a bowl, drizzle with olive oil to allow no sticking.
Chorizo and Tomato Sauce
- ¼ cup olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- ½ red pepper, chopped
- 1 Spanish cured chorizo (case removed), sliced
- 400g can chopped tomatoes
- 1 tsp Spanish smoked paprika
- ¼ tsp salt
- ¼ cup finely grated Parmesan cheese
- Place a medium pot over medium heat and add the olive oil. Once hot enough, sauté the onion, garlic, pepper, and chorizo slices in the pan. Stir often.
- Once the onions are translucent, after +- 5 minutes, add the chopped tomatoes.
- Sprinkle the paprika over the sauce.
- Lower the heat and cook on medium-low for 10 minutes, occasionally stirring.
- Taste for seasoning and add salt if necessary. Remove from heat.
- Plate the gnocchi in individual serving bowls and add sauce on top of each.
Serve with grated Parmesan cheese and a glass of DUKE Merlot.