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    Home » Pork Dinners

    Chorizo Gnocchi

    Posted: Jul 14, 2021 · Updated: Aug 15, 2021 by Tonje

    Jump to Recipe
    A plate of gnocchi with chorizo and tomatoes.
    Two places of chorizo gnocchi.

    This delicious chorizo gnocchi with bell pepper, cherry tomatoes and spinach is a fantastic one pan meal, packed with beautiful flavors and colors. Make it in less than 15 minutes for a quick and easy weeknight lunch or dinner.

    A skillet with tomatoes, chorizo sausage, gnocchi, spinach and peppers.
    Jump to:
    • Why you'll love it
    • Ingredients
    • Instructions
    • Top tips
    • Serving suggestions
    • Variations
    • Equipment
    • Storage
    • Frequently asked questions
    • You might also like these recipes
    • Recipe
    • Food safety tips

    This post may contain affiliate links. Read more about it in the privacy policy.

    This quick and simple chorizo gnocchi recipe with chorizo is perfect comfort food, suitable for any season of the year. Delicious fresh chorizo and potato gnocchi are cooked with flavorful vegetables, and the warm cherry tomatoes turn into a fantastic sauce in the pan.

    One skillet meals are perfect for busy weeknights, but this dish deserves to be served any day!

    Why you'll love it

    • Easy one skillet meal
    • Made in less than 10 minutes
    • Packed with flavors
    • Easy to customize

    Ingredients

    Gnocchi: You can use freshly made or store bought gnocchi.

    Chorizo: Buy fresh sausage, not cured chorizo.

    Tomatoes: Cherry tomatoes add a kind of sauce to the dish. You can also use plum tomatoes.

    Spinach: Or kale.

    Onion: Red or yellow onion both work fine.

    Garlic: I use garlic cloves, but you can also use garlic paste.

    Seasoning: Salt, pepper, paprika, thyme and red pepper flakes add flavor to the dish.

    Bell pepper: Use any color that you like! Red bell pepper is great, but yellow and green are perfectly fine too.

    Parmesan cheese: Added as a cheesy topping. Optional.

    The ingredients needed to make this recipe.

    Instructions

    You can find full instructions + ingredient measurements in the recipe card at the bottom of this page

    One: Add diced onion, garlic and diced chorizo to a skillet with some olive oil. Sauté on medium heat until the onion is soft.

    Two: Add gnocchi, diced peppers, seasoning and halved cherry tomatoes to the skillet. Sauté for a few minutes, until the tomatoes and gnocchi are soft.

    Three: Lastly, add spinach and stir. Allow the leaves to wilt down. Remove the dish from the heat, and add any seasoning as needed.

    Step by step images showing how to make this recipe.

    Top tips

    • Keep an eye on the dish as it cooks, and stir the ingredients often.
    • The gnocchi does not have to be boiled, you can add it straight to the skillet.
    • Pan seared gnocchi can be soft or crispy, depending on how long you allow it to cook in the pan.

    Serving suggestions

    This one pan gnocchi recipe is perfect to serve as an entree for lunch or dinner. You can serve it on its own, or pair it with a tasty side dish or two. Here are some of my favorite side dishes to serve with chorizo gnocchi:

    • Air Fryer Garlic Bread
    • Tomato and cucumber salad
    • Avocado Chickpea Salad
    • Sweet Potato Flatbread
    • Sauteed Spinach
    • Balsamic Caramelized Onions
    Close up of a serving of chorizo gnocchi.

    Variations

    With extra vegetables: You can add any extra veggies that you like. Sun dried tomatoes, kale, zucchini, mushrooms or eggplant would be excellent additions.

    Baked gnocchi recipe: Using an oven safe skillet, cover the finished chorizo gnocchi with shredded cheese, and bake it in your oven at 400 F / 200 C for about 10 minutes, or until the cheese has melted.

    Spicy chorizo: Add a fresh diced chili, or extra red pepper flakes. You can also use spicy chorizo sausage.

    Equipment

    To make this recipe, all you need is a large skillet or frying pan. I like to use my cast iron skillet, as it makes the gnocchi extra crispy. Make sure that the pan is large enough, or that it has high sides, so that it will fit all the ingredients.

    You will also need a sharp knife and a cutting board to dice and slice the ingredients.

    A plate of chorizo gnocchi.

    Storage

    You can store any leftover gnocchi and chorizo in a sealed container in a refrigerator for up to 4 days. Reheat the dish in a frying pan or microwave for a few minutes, and serve it warm.

    If you only have a small portion leftover, you can add other ingredients like cauliflower rice or diced vegetables to make it more filling. This is a great way to make the meal stretch longer.

    A skillet and a plate with gnocchi with chorizo.

    Frequently asked questions

    Is gnocchi pasta?

    Gnocchi is traditionally made with mashed potatoes and flour, and is therefore different to pasta like spaghetti or penne. Gnocchi is actually more like a mini potato dumpling. However, it's often used similarly to pasta, and often served with a creamy or flavorful sauce.

    Does gnocchi get soggy?

    The texture of gnocchi depends on how it's cooked. If you pan sear gnocchi, it becomes crispy on the outside and fluffy on the inside. If you boil gnocchi, it will be soft. Gnocchi tends to become soggy or fall apart if it's cooked in water for too long, and should therefore only be cooked for a short period of time.

    You might also like these recipes

    • Pesto Gnocchi
    • Broccoli Gnocchi
    • Salmon Gnocchi
    • Chicken and Chorizo Pie
    • Butter Bean Stew with Chorizo
    • Chorizo Shakshuka (Baked Eggs)
    • Sausage and Cabbage Skillet
    • Ground Pork and Eggplant Skillet
    • Ground Beef and Cabbage Skillet

    If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!

    Recipe

    Chorizo gnocchi in a skillet.

    Chorizo Gnocchi

    This fantastic gnocchi with chorizo is a quick, simple and delicious weeknight dinner that you can make in less than 15 minutes. It's packed with flavor, and easy to adapt to suit your preferences!
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Dinner, Main Course
    Cuisine Mediterranean
    Servings 4
    Calories 262 kcal

    Equipment

    • Cast Iron Skillet
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 cups potato gnocchi
    • ⅓ cup diced chorizo
    • 2 cups spinach
    • 1 ½ cup cherry tomatoes
    • 1 red onion
    • 1 red bell pepper
    • 3 garlic cloves
    • 1 tablespoon shredded Parmesan
    • 1 teaspoon paprika
    • ½ teaspoon thyme
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ teaspoon red pepper flakes
    • ` teaspoon olive oil

    Instructions
     

    • Remove the casings from the chorizo, and finely dice the sausage into pieces. Wash the spinach and vegetables. Cut the cherry tomatoes in half. Finely dice the garlic, onion and bell pepper.
    • Add diced onion, garlic and diced chorizo to a skillet with the olive oil. Sauté on medium heat until the onion is soft.
    • Add gnocchi, diced peppers, seasoning and halved cherry tomatoes to the skillet. Sauté for a few minutes, until the tomatoes and gnocchi are soft.
    • Lastly, add spinach and stir. Allow the leaves to wilt down. Remove the dish from the heat, and add any seasoning as needed.

    Video

    Notes

    • Refrigerate any leftovers in a sealed container for up to 4 days. Reheat before serving.
    • Feel free to add or omit any vegetables as you please.
    • Make the dish spicy by increasing the amount of red pepper flakes added, or by adding a finely diced chili.

    Nutrition

    Calories: 262kcalCarbohydrates: 50gProtein: 8gFat: 4gSaturated Fat: 2gCholesterol: 7mgSodium: 702mgPotassium: 327mgFiber: 5gSugar: 4gVitamin A: 2744IUVitamin C: 60mgCalcium: 74mgIron: 6mg
    Keyword cherry tomatoes, chorizo, easy, gnocchi, quick
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

    Food safety tips

    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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