Chorizo Gnocchi Dumplings
A fusion dish combining the rustic comfort of Uruguayan chorizo with the delicate texture of Italian gnocchi. These dumplings feature a soft, cheesy ricotta gnocchi dough filled with seasoned pork chorizo, poached in a savory broth, and finished with fresh herbs.
🧂 Ingredients
- 250 g Ricotta cheese(drained)
- 1 large Egg
- 1 tablespoon Olive oil
- 150 g All-purpose flour(plus more for dusting)
- 1/2 teaspoon Salt
- 50 g Pecorino Sardo cheese(grated)
- 200 g Pork chorizo(casings removed, finely chopped)
- 1 teaspoon Paprika
- 1 stalk Celery(chopped)
- 1 medium Carrots(chopped)
- 1/2 medium Onion(chopped)
- 1 small piece Kombu
- 1 tablespoon Bonito flakes
- 10 g Dried porcini mushrooms
- 1.5 liters Water
- for garnish Scallions
👨🍳 Instructions
- 1
For the gnocchi dough: Combine drained ricotta, egg, olive oil, 150g flour, salt, and grated Pecorino Sardo in a bowl. Mix until a soft dough forms. Add more flour if too sticky.
💡 Tip: Ensure ricotta is well-drained to avoid a soggy dough. - 2
For the chorizo filling: In a small pan, sauté the finely chopped chorizo with paprika until cooked through. Drain excess fat.
💡 Tip: Use good quality pork chorizo for the best flavor. - 3
Roll out the gnocchi dough on a lightly floured surface to about 1/4 inch thickness. Cut into small squares.
💡 Tip: Don't roll the dough too thin, or it will be difficult to fill and seal. - 4
Place a small amount of chorizo filling in the center of each dough square. Fold the dough over to create a half-moon shape, then pinch the edges to seal, forming a dumpling.
💡 Tip: Ensure the edges are well-sealed to prevent the filling from escaping during cooking. - 5
For the broth: In a large pot, combine chopped celery, carrots, onion, kombu, bonito flakes, dried porcini mushrooms, and 1.5 liters of water. Bring to a boil, then simmer for 1 hour to create a flavorful broth.
💡 Tip: Simmering the broth slowly extracts maximum flavor from the ingredients. - 6
Strain the broth, discarding the solids. Return the clear broth to the pot.
💡 Tip: A fine-mesh sieve is recommended for a clear broth. - 7
Gently add the chorizo dumplings to the simmering broth. Poach for about 5-7 minutes, or until they float to the surface and are cooked through.
💡 Tip: Cook the dumplings in batches if necessary to avoid overcrowding the pot. - 8
Ladle the dumplings and broth into serving bowls. Garnish with chopped scallions.
💡 Tip: Serve immediately for the best texture and flavor.
💡 Pro Tips
- ✓If you can't find Pecorino Sardo, Parmigiano-Reggiano can be used as a substitute.
- ✓For a vegetarian option, omit the chorizo and fill the dumplings with a mixture of sautéed mushrooms and herbs.
- ✓The broth can be enhanced with a splash of white wine or a touch of soy sauce for added umami.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve the dumplings with a side of pickled mushrooms for an acidic contrast.
- Add a swirl of chili oil to the broth for a spicy kick.
- Experiment with different types of Uruguayan sausages for the filling.