Gnocchi With Chorizo

Place potatoes into a large saucepan, cover with cold water and place over high heat. Bring to the boil and simmer for 20-25 minutes or until tender. Drain and cool for 10 minutes or until cool enough to handle. Peel skin from potatoes and press through a fine sieve into a large bowl. Season with salt.

Add 1 cup of flour to potatoes and using your hands work into potatoes, adding remaining flour, a little at a time, until a soft, non-sticky dough forms. Turn dough onto a lightly floured surface.

Form dough into 4 even portions. Roll each portion into a long 2cm-thick log, then cut into 1.5cm pieces. Roll each piece of dough over lightly floured fork tines to form lines on gnocchi (this will help the sauce cling to the gnocchi).

Bring a large saucepan of water to the boil over a high heat. When boiling, add 1/4 of gnocchi and cook for 2-3 minutes or until gnocchi floats to the top of the water. Cook 1 minute then remove with a slotted spoon to a tray. Cook remaining gnocchi.

Meanwhile, heat oil in a frying pan over medium heat. Cook onion, mushrooms and chorizo for 10 minutes or until softened. Add cream and stir until combined and mixture comes to the boil. Season to taste. Pour sauce and half the parsley over gnocchi and toss until combined. Serve immediately sprinkled with parmesan and remaining parsley.