As I have mentioned before, I have been trying to introduce more game into my diet. One day recently, I was struggling to come up with an interesting lunch from a fairly sparsely filled fridge, so this is what I came up with. I had some lovely venison chorizo from Great Glen Game, which was very nice. Not particularly like conventional pork chorizo, but nicely spiced and much leaner than pork chorizo, which is a distinct positive in my book. It made a really tasty sauce, which would work very well with pasta, but I wanted to have a go at making gluten free gnocchi.
Gluten free gnocchi with chorizo and tomato sauce
Serves 4 generously
For the gnocchi
– 500g floury potatoes, peeled, boiled and mashed
– 150g Doves Farm Gluten Free plain flour (if you do not wish to make these gluten free, simply use 165g ordinary white plain flour)
– 1 egg, beaten
– Sea salt (I am using Cornish Sea Salt at the moment which I really like) and freshly ground pepper
For the sauce
– 400g tin of plum tomatoes (I chop them myself)
– Venison chorizo to taste – I chopped up about half of a packet
– Some fresh basil leaves, chopped
– 3 cloves garlic, chopped (I do like my food quite garlicky, so feel free to reduce the quantities here!)
– A pinch of sugar
– A glug of good olive oil
– Sea salt and freshly ground pepper
To make the gnocchi
1) When the potatoes are freshly mashed (I use a potato ricer, which works particularly well), stir the flour and egg in very quickly and season with salt and pepper.
2) Roll about 1/3 of the mixture out into a thin sausage and cut into 2.5cm pieces.
3) Roll the gnocchi with your thumb to shape, and press a fork into it to make ridges. Note that this takes practice. Mine did not look perfect, but they tasted jolly nice.
4) Bring a large pan of salted water to the boil and drop the gnocchi in for around five minutes until they are cooked. You can tell they are cooked as they will float on the surface.
5) Drain and serve
To make the chorizo and tomato sauce
N.B. I find it works well to make this while the potatoes are boiling and let it keep warm whilst you shape and cook the gnocchi
1) Soften the garlic in a frying pan, into which you have added a glug of olive oil.
2) Add the chopped plum tomatoes and chorizo, and cook for 5-10 minutes on a gentle heat until heated through
3) Season, and add the fresh basil leaves just before serving.
4) Pile the sauce on top of a bed of gnocchi. As you can see, I added a good handful of chopped baby spinach leaves to up the vegetable count.
Thank you to Great Glen Game for the venison chorizo.