The uncooked gnocchi can be frozen for 1 month; boil without defrosting. The chorizo sauce can be refrigerated for 4 days and gently reheated.
A smoky Argentinean Malbec.
Good. I couldn't find fresh chorizo so I used a half pound of smoked--not sure if that made a huge difference or not as I've never had fresh chorizo. The gnocchi were a little tougher than I like, but very flavorful. However, that flavor was drowned out by the sauce. It was interesting but I probably wouldn't make it again. I might try to make the parm gnocchi a little more tender and use it with a different sauce.Read More