Sweet potato gnocchi, crispy iberico chorizo, smoky charred peas 🐷🫛 🍠#cooking #asmr #shorts

Sweet, salty, smoky. Great combo!

These turned out ok but I had to add quite a lot more flour to get the sweet potato dough dry enough

Ingredients
for the GNOCCHI
500g of sweet potato
200g of strong bread flour, plus extra for dusting
2 egg yolks
30g of unsalted butter
1 pinch of salt
1 pinch of black pepper
iced water, to cool the gnocchi

for the garnish
peas, defrosted (or fresh if you can get it)
chorizo
butter
pumpkin seeds
fresh rocket
parmesan
2 tsp chives, chopped

method

1. Preheat the oven to 170°C
2. Bake the sweet potato until cooked through, approximately 1 hour, they should be fork tender
3. While still warm but cool enough to handle, slice them in half and push through a fine mesh sieve, or use a masher
4. Add the flour to the sweet potato and use your hands to mix in well
5. Add the yolks, salt and pepper, mix together to form a dough. Add more flour if the dough is too sticky
6. Roll out the dough into long sausages, approximately 1cm thick. With a sharp knife cut into 2.5cm wide dumplings
7. Bring a pan of salted water to the boil. Drop in the gnocchi and cook for 2 minutes, or until they float to the top of the water
8. Remove with a slotted spoon and place into iced water - this will stop the cooking process immediately. Drain well on kitchen paper
9. Remove the chorizo skin and slice, then add to a cold pan, turn on the heat to medium to render out the fat, cook until the chorizo is crispy and remove from the pan, leaving the fat in the pan
10. Char the peas on a board or in a metal bowl with a blowtorch
11. toast the pumpkin seeds in a dry pan until browned, set aside
12. Add the gnocchi to the pan with the chorizo oil and cook for 1 minute or until browned on the sides, add the butter and the charred peas, cook for 1 minute
13. Finish with parmesan cheese, fresh rocket, toasted pumpkin seeds

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