Bring loads of flavour to your pack of gnocchi by cooking it with chorizo and sun-dried tomatoes in a creamy Parmesan sauce.
Not a fan of dairy? Take a look at our Butternut Squash Gnocchi, that relies on the vegetables to deliver the flavour and the creamy texture!
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It’s no secret that I love my quick pasta meals during busy weeknights. And what could be faster than fresh pasta like gnocchi? Done in 3 minutes flat!
All that is left to do is to whip up a flavourful sauce to bathe those little pillowy bites in! And here is where my beloved Spanish chorizo comes in.
Not too many things in the food world can compare to the intensity of the flavour packed in cured chorizo. Each little bite is an explosion.
I love eating chorizo as a part of my tapas platters but I love cooking with it even more. Just a small amount of this cured sausage, seasoned with garlic and smoked paprika, can impart heaps of flavour. Take a look at my Overnight Breakfast Egg Casserole as an example. Or my Cranberry and Chorizo Dip, which I love serving at Christmas time.
Gnocchi Sauce
If you are not familiar with gnocchi, let me help you discover them. To put it plainly, they are little dumplings, made primarily out of potatoes, and as other types of pasta, they come from Italy.
And when paired with the right sauce, there is nothing plain about them! What I mean by the “right sauce” is it needs to be bold and punchy as the little doughy bites can be bland if not cooked with bright and vibrant flavours.
For instance, this Gnocchi Bake with Meat Sauce and Mozzarella was inspired by the famous Gnocchi Sorrentina, and delivers quite a flavour punch. It’s also fantastic in a flavourful soup like my Sausage Gnocchi Soup with ‘Nduja.
My chorizo and sun-dried tomatoes sauce is another example of the bold and the beautiful. It comes together in 10 minutes. Quick and delicious. Just what we are after.
I have added a splash of cream and Parmesan cheese to my sauce because let’s face it…creamy sauces are the epitome of comfort food.
Recipe tips and notes
- I used kale for my version of this dish, but spinach will work as well.
- I’m a huge fan of using chorizo in lots of different ways because it it packs a huge flavour punch with just the right amounts of spice and smokiness. Specifically, I used Spanish chorizo, which is cured, as opposed to Mexican chorizo, which is raw.
- Fresh Parmesan cheese costs more but gives much better results than the pre-grated version. Pre-grated Parmesan doesn’t melt correctly into a sauce like this, resulting in a less than appetizing consistency. It also loses a lot of flavour, so far more is needed to get anything close to the taste of fresh cheese.
- Deglazing with white wine is an important step for releasing flavour from the pan and adding acidity to the dish. Be sure to choose a dry wine, rather than a sweet one, for the sauce to taste right. Vermouth is a great option as a dry wine that can be kept around after opening. If you prefer not to cook with wine, you can omit it and use chicken or vegetable stock instead with a squeeze of lemon juice for acidity.
- The oil the sun-dried tomatoes are packed in is too tasty to throw out as it is infused with the tomato flavour. Definitely one to keep around to use later!
- I’ve added cream to give me the silky, luxurious sauce I crave. However, you can substitute it with non-dairy alternatives like chicken broth or oat milk. Sauces made without the cream will be thinner, so add a little bit of flour or cornstarch to thicken yours.
Serving Suggestions
This gnocchi dish is quite rich, so I would recommend serving it as a main dish but it’s always nice to add a delicious salad to balance out the meal.
In this case, try my Basil Pesto Caprese Salad or Tomato Salad with Herb Vinaigrette.
If you are looking for starters, take a look at my Antipasti Recipe Collection. So many options to choose from!
Storage and leftovers
Got leftovers? Lucky you, as you get to enjoy this all over again! Refrigerate it for 2-3 days in an airtight container.
The simplest way to reheat is to use a microwave. It may need to be stirred partway through to make sure it reheats evenly.
The gnocchi can also be reheated in a pan over medium-low heat, stirring occasionally so it heats throughout. It should be covered to keep it from drying out, and may need a splash of water to loosen the sauce.
More gnocchi recipes
- Gnocchi Bake with Meat Sauce and Mozzarella
- Creamy Butternut Squash Gnocchi
- Sausage Gnocchi in Romesco Sauce
- Chicken Bacon Gnocchi Soup
Chorizo Gnocchi Recipe
Ingredients
- 500g/1 lbs This is an affiliate link.gnocchi fresh or frozen
- 4-5 leaves kale sliced
- 1 tbsp This is an affiliate link.olive oil
- 75g/1/3 cup cured chorizo cubed
- 2 cloves garlic pressed
- 5-6 This is an affiliate link.sun-dried tomatoes packed in oil
- 125ml/1/2 cup This is an affiliate link.Vermouth or dry white wine
- 250ml/1 cup double/heavy cream
- 50g/1/2 cup Parmesan cheese grated
Instructions
- Set a large pot filled with water on a stove and bring to a boil. Once boiled, add a generous pinch of salt, gnocchi and sliced kale, cook according to package instructions.
- Meanwhile, in a large pan heat the olive oil and add the diced cured chorizo, cook while stirring for 1 minutes over medium heat until the chorizo releases its fat and is slightly golden on the outside. Careful not to burn. Add the garlic and sliced sun-dried tomatoes to pan and cook for about 30 seconds, then deglaze the pan with the white wine and let everything simmer until the liquid is reduced in half for about 3 minutes.
- Pour in the heavy cream and sprinkle the grated Parmesan all over, stir over low heat until the cheese is incorporated into the sauce. Drain the gnocchi with the kale and add directly to the sauce. Toss gently to combine. Chorizo is quite salty, so you need to taste the dish to determine whether more salt is needed. Serve immediately.