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top down view of creamy gnocchi with sun-dried tomatoes and kale in a pan

Chorizo Gnocchi Recipe

Bring loads of flavour to your pack of gnocchi by cooking it with chorizo and sun-dried tomatoes in a creamy Parmesan sauce.
5 from 3 votes
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Course: Main Course
Cuisine: British
Keyword: chorizo gnocchi
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 613kcal


  • 500g/1 lbs fresh or frozen gnocchi
  • 4-5 leaves kale sliced
  • 1 tbsp olive oil
  • 75g/1/3 cup cured chorizo cubed
  • 2 cloves garlic pressed
  • 5-6 sun-dried tomatoes packed in oil
  • 125ml/1/2 cup dry white wine or Vermouth
  • 250ml/1 cup double/heavy cream
  • 50g/1/2 cup Parmesan cheese grated


  • 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.


Calories: 613kcal | Carbohydrates: 55g | Protein: 17g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 106mg | Sodium: 900mg | Potassium: 430mg | Fiber: 3g | Sugar: 1g | Vitamin A: 6800IU | Vitamin C: 70mg | Calcium: 305mg | Iron: 6mg