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.
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
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.
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.
- 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.
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
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.
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.
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.
Frequently asked questions
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.
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
- Sausage and Cabbage Skillet
- Ground Pork and Eggplant Skillet
- Ground Beef and Cabbage Skillet
- 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.
- 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.
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