Creamy Chorizo Gnocchi

Creamy chorizo gnocchi is a quick, easy and super tasty comfort meal. Ready in just 20 minutes, this gnocchi and chorizo recipe is the perfect quick lunch or light weeknight dinner.

I love simple gnocchi recipes, and this chorizo gnocchi recipe is something I came upon a very busy weeknight. Incidentally, it was one of the best things I’ve ever made.

Gnocchi with chorizo and spinach sounds like a very simple recipe, and it really is. The Spanish-inspired flavours are on point, and the creamy sauce pairs perfectly with pillowy gnocchi.

The final result is surprisingly tasty for something that only takes 20 minutes to cook!

Why you’ll love this creamy chorizo gnocchi

• It’s rich and comforting. Gnocchi with chorizo may be a really simple meal, but it’s a truly warming and comforting meal the entire family will love.
• It’s super quick to make. Gnocchi recipes are notoriously speedy and this creamy chorizo gnocchi is no exception. It only takes 20 minutes from start to finish.
• It’s very easy to customize. You can use Italian sausage instead of chorizo or even skip the sausage altogether and make it vegetarian.

What goes into chorizo gnocchi?

Olive oil — You can skip the olive oil if using a non-stick pan. The chorizo will release enough oil to cook the shallots and bell pepper in.

Chorizo — Use the best quality chorizo you can for this recipe. I used the non-spicy kind, but you can opt for spicy chorizo to make your meal fiery.

I typically make this recipe with just 100 g (3.5 oz) chorizo — it's more about the flavour for me. However, you can easily double the quantity if you want more bits of sausage inside.

Shallots — I like the mild flavour of shallots in this recipe, but you can also use white or yellow onion instead.

Bell peppers — Any colour bell pepper works in this recipe; pointed peppers are another great choice.

Garlic — Freshly chopped or crushed garlic is best in this recipe, but you can also use frozen chopped garlic if that’s what you have on hand.

Gnocchi — I used shop-bought fresh gnocchi for this recipe, the kind you can find refrigerated in the supermarket.

You can also make it with homemade or frozen gnocchi. Make sure you don’t overcook them as they’ll turn out mushy.

Cream cheese — My go-to cream cheese for recipes like this is Philadelphia full fat.

Baby spinach — You can also use chopped kale here, but you’ll need to cook it for a couple of minutes more because it wilts slower than spinach.

Parmesan — Freshly grated Parmesan is the best option for this creamy chorizo gnocchi.

Don’t forget to reserve some extra Parmesan to sprinkle on individual bowls before serving.

How to make gnocchi with chorizo

Heat the olive oil in a large pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat until slightly crunchy.

Add the shallot and red bell pepper and continue to cook for 3 more minutes, stirring occasionally, until the veggies soften.

Meanwhile, bring a large pot of water to a boil, salt it generously and cook the gnocchi according to the instructions on the package.

Back to the pan, stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.

Pour in the wine and cook for a minute until the alcohol evaporates, then stir in the tomato paste.

Take out half a cup of water from the pot the gnocchi are cooking into. Add the cream cheese and the gnocchi water and stir until you get a smooth, creamy sauce. Add some extra water as needed if it looks too thick.

Stir in the baby spinach and allow the sauce to simmer for 1-2 minutes until it wilts.

Add the cooked gnocchi and toss to smother them in the sauce.

Stir in the grated Parmesan, season to taste and serve immediately, with some extra grated Parmesan on top if you like.

Recipe notes and tips

• Cooking times for gnocchi may vary depending on the type you use. Fresh gnocchi that you can find in the fresh pasta section of the supermarket or homemade gnocchi cook in 2-3 minutes. Those in the dry pasta section may take up to 8 minutes.
• You can add 200 ml of passata if you want a more pronounced tomato taste for the sauce.
• Deglaze the pot with some some chicken or veggie stock if you don’t cook with wine.

If you liked this creamy chorizo gnocchi recipe, you might also like some of my other easy gnocchi recipes:

• Gnocchi Carbonara
• Creamy Chicken Gnocchi
• One-Pot Gnocchi with Sausage and Kale
• Creamy Italian Sausage Gnocchi Soup

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