Description
Creamy Chorizo Gnocchi is the ultimate cozy comfort food, combining pillowy gnocchi with spicy chorizo and a velvety, cheesy sauce. Perfect for busy weeknights or indulgent weekends.
Ingredients
Scale
- 1 pound uncooked gnocchi
- 8 ounces raw chorizo, casing removed
- 1 cup heavy cream
- 1 cup chicken broth
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 cups fresh spinach
- 1/2 cup grated parmesan cheese
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Place your skillet over medium heat and bring a pot of salted water to a boil for the gnocchi.
- In the skillet, heat olive oil and cook the chorizo, breaking it apart until browned. Add diced onion and garlic, cooking until soft and fragrant.
- Once the chorizo is browned and onions are golden, pour in the chicken broth to deglaze. Scrape up any tasty bits from the pan.
- Stir in heavy cream and let it gently simmer to thicken. Meanwhile, cook the gnocchi in the boiling water until they float, then transfer directly into the sauce.
- Toss everything together over low heat. Add spinach and let it wilt gently. Stir in parmesan cheese and season with salt and pepper to taste.
- Let the dish sit for 2–3 minutes so everything melds beautifully. Add a final sprinkle of parmesan and a few fresh basil leaves if desired.
- Spoon into bowls and serve warm with crusty bread if desired.
Notes
- Use fresh gnocchi for best texture, but shelf-stable works too.
- Grate your own parmesan for the creamiest sauce.
- Deglazing the pan with broth adds lots of flavor.
- Letting the dish rest helps the sauce coat the gnocchi fully.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 880mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: gnocchi, creamy chorizo gnocchi, one pan dinner, weeknight meal, spicy gnocchi, comfort food