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1
Make the gnocchi Preheat the oven to 400.
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2
Prick the potatoes with a fork, wrap in foil and bake until tender, 1 hour.
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3
Let stand until just cool enough to handle, about 10 minutes.
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4
Peel the potatoes and cut into large chunks.
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5
Press through a ricer onto a work surface; you should have about 6 loosely packed cups.
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6
Gently spread the potatoes into a 10-by-18-inch rectangle.
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7
Scrape the egg yolks on top and sprinkle with the 3 cups of flour, the cheese, salt, pepper and nutmeg.
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8
Using a pastry scraper, swiftly chop the ingredients together.
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9
Knead gently until the dough comes together in a smooth ball.
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10
Cut into 8 wedges and cover with a kitchen towel.
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11
Lightly dust 2 rimmed baking sheets with flour.
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12
Roll 1 wedge of gnocchi dough into a 3/4-inch-thick rope, about 18 inches long.
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13
Using a knife, cut the rope into 3/4-inch pieces and transfer to a prepared baking sheet.
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14
Repeat with the remaining dough.
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15
Cover the gnocchi with plastic wrap and refrigerate until firm, at least 30 minutes.
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16
Make the chorizo sauce Working over a medium bowl, coarsely grate the tomatoes on a box grater; discard the skins.
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17
You should have about 1 3/4 cups of tomato puree.
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18
In a deep medium skillet, cook the chorizo over moderate heat, breaking up any clumps, until beginning to brown, 8 to 10 minutes.
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19
Scrape the chorizo onto a plate.
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20
Heat the oil in the skillet.
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21
Add the onion, season with a generous pinch each of salt and black pepper and cook over moderate heat until golden, 5 to 7 minutes.
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22
Add the carrot and garlic and cook, stirring, until softened, about 2 minutes.
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23
Stir in the tomato paste.
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24
Deglaze the skillet with the wine, scraping up any browned bits.
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25
Cook until the wine has reduced by two-thirds, about 3 minutes.
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26
Return the chorizo to the skillet with the fresh tomato puree, bay leaf, sugar and chicken stock.
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27
Bring the sauce to a boil, then simmer over moderately low heat, stirring, until reduced by half, about 45 minutes.
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28
Stir in the 1/4 cup of cheese and the minced oregano and season with salt and black pepper.
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29
Keep warm.
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30
In a pot of salted boiling water, cook the gnocchi in 3 batches until tender, about 6 1/2 minutes per batch.
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31
The gnocchi will float to the top after 1 to 2 minutes; keep cooking them.
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32
Using a slotted spoon, transfer the gnocchi to a warm platter.
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33
Spoon the chorizo sauce on top and garnish with grated cheese, oregano sprigs and red pepper.
