Creamy Chorizo Gnocchi

creamy gnocchi chorizo on small white plate with silver fork

Print Recipe

5 from 1 vote

This creamy chorizo gnocchi is beyond delicious and couldn't be easier to make!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Course

Cuisine: Italian, Western

Servings:

Author: Chris Collins

Cost: £3.50 / $4

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

a) Chorizo - You don't need any oil to fry this as it releases its own as it cooks. Don't waste it as it's perfect for frying the veg!

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