What are the main ingredients in Make-Your-Own Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Make-Your-Own Gnocchi?

Calories: 1232, Carbs: 186 grams, Fat: grams, Protein: 56.9 grams, Sugar: 5.1 grams, Salt: 29 grams

How do I prepare Make-Your-Own Gnocchi?

BEFORE YOU DOUGH: Place the potato chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Remove from the heat on completion and drain. In a bowl, mash the cooked potato with a potato masher or fork until smooth. Set aside to cool slightly. Once slightly cooled, add ¾ of the flour (about 300ml), the grated cheese, and seasoning. Tip out onto a flat surface. Using your hands, gently knead the dough until fully combined. TIME TO DINE!: Plate up a gorgeous heap of loaded homemade tomato and chorizo gnocchi. Garnish with fresh parsley, ribbons of cheese, and a squeeze of lemon juice. Well done, Chef! CRISP IT UP!: Return the pot to a high heat. Fill with boiling water, add a good pinch of salt, and bring back to the boil. Once boiling, carefully add the gnocchi and cook for 2-3 minutes until they begin to float. Drain on completion, reserving 200ml of pasta water. Place on a tray, spread out in a single layer, and drizzle with some oil to prevent sticking. BRING IT TOGETHER: Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Add the baby tomatoes, the chorizo, and the spinach. Toss until fully combined. Season to taste. If you would like a saucier consistency, add a splash of the reserved pasta water and an extra knob of butter. BLISTERED & BRILLIANT: Boil the kettle. Place a pan over a medium-high heat with a drizzle of oil. Add the halved baby tomatoes and fry for 4-5 minutes until blistered, shifting as they colour. Add the chorizo slices and fry for 2-3 minutes until crispy, shifting occasionally. Remove from the pan on completion. ALL YOU KNEAD IS GNOCCHI: Divide the dough into 6 equal pieces and form each into a tightly pressed ball. Using your hands, gently roll each ball into the shape of a rope. Using a sharp knife, cut each rope into 1-2cm pieces. Sprinkle ½ the remaining flour on a tray. Carefully lay the gnocchi in a single layer on the tray and gently toss in the remaining flour to avoid the gnocchi sticking to each other. Place the tray in the freezer for 15 minutes.

What should be prepared from my kitchen to make Make-Your-Own Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Make-Your-Own Gnocchi

Time to get cheffy! Learn how to make your own gnocchi this week with UCOOK. Served with juicy blistered baby tomatoes, wilted spinach, and crispy chorizo. This dish is sure to impress your dinner guests, but more importantly, you will impress yourself!

Make-Your-Own Gnocchi

with chorizo & blistered baby tomatoes

Hands on Time: 25 - 50 minutes

Overall Time: 40 - 80 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Cake Flour
Fresh Parsley
Italian-style Hard Cheese
Lemon
Lemons
Potato
Sliced Chorizo
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

BEFORE YOU DOUGH
Place the potato chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Remove from the heat on completion and drain. In a bowl, mash the cooked potato with a potato masher or fork until smooth. Set aside to cool slightly. Once slightly cooled, add ¾ of the flour (about 150ml), the grated cheese, and seasoning. Tip out onto a flat surface. Using your hands, gently knead the dough until fully combined.
ALL YOU KNEAD IS GNOCCHI
Divide the dough into 3 equal pieces and form each into a tightly pressed ball. Using your hands, gently roll each ball into the shape of a rope. Using a sharp knife, cut each rope into 1-2cm pieces. Sprinkle ½ the remaining flour on a tray. Carefully lay the gnocchi in a single layer on the tray and gently toss in the remaining flour to avoid the gnocchi sticking to each other. Place the tray in the freezer for 15 minutes.
BLISTERED & BRILLIANT
Boil the kettle. Place a pan over a medium-high heat with a drizzle of oil. Add the halved baby tomatoes and fry for 4-5 minutes until blistered, shifting as they colour. Add the chorizo slices and fry for 2-3 minutes until crispy, shifting occasionally. Remove from the pan on completion.
CRISP IT UP!
Return the pot to a high heat. Fill with boiling water, add a good pinch of salt, and bring back to the boil. Once boiling, carefully add the gnocchi and cook for 2-3 minutes until they begin to float. Drain on completion, reserving 100ml of pasta water. Place on a tray, spread out in a single layer, and drizzle with some oil to prevent sticking.
BRING IT TOGETHER
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Add the baby tomatoes, the chorizo, and the spinach. Toss until fully combined. Season to taste. If you would like a saucier consistency, add a splash of the reserved pasta water and an extra knob of butter.
TIME TO DINE!
Plate up a gorgeous heap of loaded homemade tomato and chorizo gnocchi. Garnish with fresh parsley, ribbons of cheese, and a squeeze of lemon juice. Well done, Chef!

Potato - 400g
Cake Flour - 200ml
Italian-style Hard Cheese - 50g
Baby Tomatoes - 80g
Sliced Chorizo - 50g
Spinach - 20g
Fresh Parsley - 4g
Lemon - 1

Download the Recipe

Serves 2

BEFORE YOU DOUGH
Place the potato chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Remove from the heat on completion and drain. In a bowl, mash the cooked potato with a potato masher or fork until smooth. Set aside to cool slightly. Once slightly cooled, add ¾ of the flour (about 300ml), the grated cheese, and seasoning. Tip out onto a flat surface. Using your hands, gently knead the dough until fully combined.
ALL YOU KNEAD IS GNOCCHI
Divide the dough into 6 equal pieces and form each into a tightly pressed ball. Using your hands, gently roll each ball into the shape of a rope. Using a sharp knife, cut each rope into 1-2cm pieces. Sprinkle ½ the remaining flour on a tray. Carefully lay the gnocchi in a single layer on the tray and gently toss in the remaining flour to avoid the gnocchi sticking to each other. Place the tray in the freezer for 15 minutes.
BLISTERED & BRILLIANT
Boil the kettle. Place a pan over a medium-high heat with a drizzle of oil. Add the halved baby tomatoes and fry for 4-5 minutes until blistered, shifting as they colour. Add the chorizo slices and fry for 2-3 minutes until crispy, shifting occasionally. Remove from the pan on completion.
CRISP IT UP!
Return the pot to a high heat. Fill with boiling water, add a good pinch of salt, and bring back to the boil. Once boiling, carefully add the gnocchi and cook for 2-3 minutes until they begin to float. Drain on completion, reserving 200ml of pasta water. Place on a tray, spread out in a single layer, and drizzle with some oil to prevent sticking.
BRING IT TOGETHER
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Add the baby tomatoes, the chorizo, and the spinach. Toss until fully combined. Season to taste. If you would like a saucier consistency, add a splash of the reserved pasta water and an extra knob of butter.
TIME TO DINE!
Plate up a gorgeous heap of loaded homemade tomato and chorizo gnocchi. Garnish with fresh parsley, ribbons of cheese, and a squeeze of lemon juice. Well done, Chef!

Potato - 800g
Cake Flour - 400ml
Italian-style Hard Cheese - 100g
Baby Tomatoes - 160g
Sliced Chorizo - 100g
Spinach - 40g
Fresh Parsley - 8g
Lemon - 1

Download the Recipe

Serves 3

BEFORE YOU DOUGH
Place the potato chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion and drain. In a large bowl, mash the cooked potato with a potato masher or fork until smooth. Set aside to cool slightly. Once slightly cooled, add ¾ of the flour (about 450ml), the grated cheese, and seasoning. Tip out onto a flat surface. Using your hands, gently knead the dough until fully combined.
ALL YOU KNEAD IS GNOCCHI
Divide the dough into 9 equal pieces and form each into a tightly pressed ball. Using your hands, gently roll each ball into the shape of a rope. Using a sharp knife, cut each rope into 1-2cm pieces. Sprinkle ½ the remaining flour on a tray. You may need to use two trays. Carefully lay the gnocchi in a single layer on the tray and gently toss in the remaining flour to avoid the gnocchi sticking to each other. Place the tray in the freezer for 15 minutes.
BLISTERED & BRILLIANT
Boil the kettle. Place a pan over a medium-high heat with a drizzle of oil. Add the halved baby tomatoes and fry for 4-5 minutes until blistered, shifting as they colour. Add the chorizo slices and fry for 2-3 minutes until crispy, shifting occasionally. Remove from the pan on completion.
CRISP IT UP!
Return the pot to a high heat. Fill with boiling water, add a good pinch of salt, and bring back to the boil. Once boiling, carefully add the gnocchi and cook for 2-3 minutes until they begin to float. Drain on completion, reserving 300ml of pasta water. Place on a tray, spread out in a single layer, and drizzle with some oil to prevent sticking.
BRING IT TOGETHER
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Add the baby tomatoes, the chorizo, and the spinach. Toss until fully combined. Season to taste. If you would like a saucier consistency, add a splash of the reserved pasta water and an extra knob of butter.
TIME TO DINE!
Plate up a gorgeous heap of loaded homemade tomato and chorizo gnocchi. Garnish with fresh parsley, ribbons of cheese, and a squeeze of lemon juice. Well done, Chef!

Potato - 1,2kg
Cake Flour - 600ml
Italian-style Hard Cheese - 150g
Baby Tomatoes - 240g
Sliced Chorizo - 150g
Spinach - 60g
Fresh Parsley - 12g
Lemons - 2

Download the Recipe

Serves 4

BEFORE YOU DOUGH
Place the potato chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain. In a large bowl, mash the cooked potato with a potato masher or fork until smooth. Set aside to cool slightly. Once slightly cooled, add ¾ of the flour (about 600ml), the grated cheese, and seasoning. Tip out onto a flat surface. Using your hands, gently knead the dough until fully combined.
ALL YOU KNEAD IS GNOCCHI
Divide the dough into 12 equal pieces and form each into a tightly pressed ball. Using your hands, gently roll each ball into the shape of a rope. Using a sharp knife, cut each rope into 1-2cm pieces. Sprinkle ½ the remaining flour on a tray. You may need to use two trays. Carefully lay the gnocchi in a single layer on the tray and gently toss in the remaining flour to avoid the gnocchi sticking to each other. Place the tray in the freezer for 15 minutes.
BLISTERED & BRILLIANT
Boil the kettle. Place a pan over a medium-high heat with a drizzle of oil. Add the halved baby tomatoes and fry for 4-5 minutes until blistered, shifting as they colour. Add the chorizo slices and fry for 2-3 minutes until crispy, shifting occasionally. Remove from the pan on completion.
CRISP IT UP!
Return the pot to a high heat. Fill with boiling water, add a good pinch of salt, and bring back to the boil. Once boiling, carefully add the gnocchi and cook for 2-3 minutes until they begin to float. Drain on completion, reserving 400ml of pasta water. Place on a tray, spread out in a single layer, and drizzle with some oil to prevent sticking.
BRING IT TOGETHER
Return the pan to a medium-high heat with a knob of butter. When hot, fry the gnocchi in a single layer for 3-4 minutes until crisp and golden, shifting as they colour. Add the baby tomatoes, the chorizo, and the spinach. Toss until fully combined. Season to taste. If you would like a saucier consistency, add a splash of the reserved pasta water and an extra knob of butter.
TIME TO DINE!
Plate up a gorgeous heap of loaded homemade tomato and chorizo gnocchi. Garnish with fresh parsley, ribbons of cheese, and a squeeze of lemon juice. Well done, Chef!