This creamy chorizo gnocchi is beyond delicious and couldn’t be easier to make!
This dinner really does tick all the boxes. It’s hearty and filling, quick enough for a midweek dinner, yet fancy enough for a special occasion. It’s also perfect to make all year round! Follow me…
Gnocchi with Chorizo
This recipe is built around the chorizo and celebrates all the gorgeous flavour it brings. We’re actually going to start the recipe by frying the chorizo and drawing out its oils. I like to start this in a cold pan – doing so helps tickle out the oils more efficiently. From there you can use the excess oil to fry the veg!
The sauce is a simple combination of chicken stock and cream and is thickened up with some tomato paste and parmesan. The flavour enhancers in the recipe are the garlic, basil and a small amount of oregano. Loads of flavour also comes from the chorizo.
Cooking the gnocchi
I like to essentially parboil it. You don’t want to fully cook it because you want to finish it off in the sauce, just so it can soak in the sauce without overcooking. Giving the gnocchi a quick plunge in boiling water also removes a lot of starch, which in excess, will turn the sauce gloopy.
Sauce consistency
The sauce will thicken quite quickly, but you can use the leftover gnocchi water to thin it out as needed. This will help keep the sauce creamy without diluting the flavour too much.
Process shots: fry chorizo then remove (photo 1), fry courgette, onion and garlic (photo 2), stir in tomato paste (photo 3), stir in stock, cream, parmesan and basil (photo 4), simmer then stir in tomatoes (photo 5), stir in gnocchi and chorizo (photo 6).
Creamy Chorizo Gnocchi FAQ
Do I have to add the veg?
I love the courgette because it bulks out the dish and takes on the flavours so beautifully. If you really don’t like it I’d sub with something like asparagus, or you could stir spinach through at the end. Or just leave any greens out of the recipe! The tomatoes are essential to balance the rich, spicy, salty flavours with a pop of sweetness.
How spicy is this dish?
It’s got a very gentle kick to it from the chorizo, but nothing overbearing at all.
Can I make this ahead of time?
Gnocchi doesn’t reheat overly well as it soaks in too much as it rests. As such, I’d definitely make it fresh!
Serving Creamy Chorizo Gnocchi
The sauce will thicken up quite quickly, but you can easily adjust by stirring in a splash of the leftover gnocchi water.
I love serving up with some extra basil leaves. You could go in with some extra parmesan if you’d like to. Besides that, there’s nothing else needed!
Alrighty, let’s tuck into the full recipe for this creamy chorizo gnocchi shall we?!
How to make Creamy Chorizo Gnocchi (Full Recipe & Video)
Creamy Chorizo Gnocchi
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Equipment
- Sharp Knife & Chopping Board
- Large Pan & Wooden Spoon
- Large Pot & Slotted Spoon
- Fine Cheese Grater
- Jug (for stock)
Ingredients
- 1x 200g/7oz ring of cured Spanish Chorizo (see notes)
- 1 medium Red Onion
- 200g / 7oz Courgette/Zucchini
- 3 cloves of Garlic
- 1/4 tsp Dried Oregano
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 180ml / 3/4 cup Chicken Stock
- 180ml / 3/4 cup Double/Heavy Cream
- 1/2 small bunch of Basil
- 30g / 1oz / 1/3 cup freshly grated Parmesan
- 200g / 7oz Baby Plum Tomatoes
- 500g / 1lb Gnocchi (see notes)
- Salt & Pepper, as needed
Instructions
- Slice the chorizo into thin rounds and finely dice the onion.
- Add the chorizo to a large pan with the heat off. Turn to medium and fry for 3-4 mins until it crisps and releases its oil. During this time slice the courgette into small bite-sized pieces.
- Use a slotted spoon to remove the chorizo, leaving the excess fat behind, then add the onion and courgette. Fry for around 4 minutes until they soften and start taking on colour. During this time finely dice the garlic and basil.
- Stir in the garlic, oregano and a good pinch of salt & pepper and fry for 30 seconds or so. Stir in the tomato puree and fry for a minute, then stir in the stock and cream. Stir in the basil and parmesan then simmer for 3-4 minutes or until the sauce thickens. During this time halve the tomatoes.
- Stir in the tomatoes and simmer for 2 minutes until they only just start to soften.
- Meanwhile, bring a large pot of salted water to boil and add the gnocchi. Cook for 1 minute, then use a slotted spoon to transfer it into the sauce. Add the chorizo then turn the heat to low and give everything a good stir until combined. If you need to thin out the sauce just stir in a splash of the leftover gnocchi water.
- Check for seasoning and adjust if needed then serve with extra basil or parmesan if desired.
Video
Notes
b) Courgette – I love adding this to bulk out the dish. It takes on the flavours beautifully too. You could leave it out or even sub with something like asparagus or stir through spinach at the end.
c) Gnocchi – Usually takes 2 minutes to cook. I recommend just doing 1 minute for this recipe, just to partly cook it and get rid of most of the starch. It will then finish cooking in the pan. Make sure you don’t drain away the leftover water as this is very useful for thinning out the sauce without diluting the flavour or turning it watery (the starch helps emulsify the sauce).
d) Calories – Whole recipe divided by 4 with no extra parmesan.
Nutrition
For another delicious chorizo pasta recipe check out my Chicken and Chorizo Pasta!
For more similar recipes check out these beauties:
Gnocchi Recipes
- Boursin and Broccoli Gnocchi
- Chive and Parsley Pesto Gnocchi
- Salmon and Gnocchi
- Ground Turkey Gnocchi
- Creamy Chicken and Gnocchi
- Date Night Gnocchi
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