Indulge in Creamy Chorizo Gnocchi with Sun-Dried Tomatoes: Your New Favorite Weeknight Meal

Transform a simple package of gnocchi into an extraordinary culinary experience by pairing it with savory chorizo and vibrant sun-dried tomatoes, all bathed in a luscious, creamy Parmesan sauce. This dish is designed for those busy evenings when you crave something deeply flavorful and comforting, yet need it on the table in a flash.

If you’re exploring dairy-free options, you might enjoy our Butternut Squash Gnocchi, which masterfully leverages the natural sweetness and creaminess of vegetables to create a delightful texture and rich flavor profile.

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

For me, quick pasta meals are a non-negotiable part of navigating hectic weeknights. And when it comes to speed, what could possibly beat fresh gnocchi? These delightful potato dumplings cook to perfection in mere minutes, making them an ideal canvas for a spectacular sauce.

The secret to elevating gnocchi from simple to sensational lies in crafting a sauce that offers a symphony of flavors. This is precisely where the star of our dish, Spanish chorizo, makes its grand entrance. Few ingredients possess the intense, captivating flavor of cured chorizo, delivering an explosion of taste with every bite.

While I adore savoring chorizo as part of a traditional tapas platter, my true passion lies in cooking with it. Just a small quantity of this remarkable cured sausage, imbued with the rich notes of garlic and smoked paprika, has the power to infuse an entire dish with unparalleled depth. For a taste of its versatility, consider my Overnight Breakfast Egg Casserole with Sausage and Chorizo or the festive Creamy Cranberry and Chorizo Dip, a personal favorite for holiday gatherings.

close up of creamy gnocchi pasta cooked with chorizo, kale and sun-dried tomatoes

The Perfect Sauce for Gnocchi: Elevating the Humble Potato Dumpling

If you’re new to the wonderful world of gnocchi, prepare for a delightful discovery. Hailing from Italy, these charming little dumplings are primarily crafted from potatoes, offering a tender, pillowy texture that’s truly unique. They stand apart from traditional pasta, yet share its incredible versatility as a vehicle for delicious sauces.

However, the unassuming nature of gnocchi means they thrive when paired with a “right sauce”—one that is bold, vibrant, and bursting with flavor. Without a lively accompaniment, these delicate doughy bites can sometimes taste a bit bland. That’s why the sauce is paramount to unlocking their full potential.

For instance, our Gnocchi Bake with Meat Sauce and Mozzarella, inspired by the classic Gnocchi Sorrentina, is a testament to the power of a robust sauce, delivering a serious flavor punch. Gnocchi also shines in hearty soups, such as my Sausage Gnocchi Soup with ‘Nduja, where its texture perfectly complements the rich broth.

This chorizo and sun-dried tomato sauce is another prime example of a recipe where bold flavors meet beautiful simplicity. It comes together in just about 10 minutes, making it the epitome of quick and delicious weeknight cooking. To achieve that irresistible, velvety texture and deep comfort food appeal, I’ve incorporated a generous splash of cream and a sprinkle of rich Parmesan cheese. The result is a sauce that clings perfectly to each gnocchi, creating a truly satisfying meal.

Expert Tips for Crafting Perfect Chorizo Gnocchi

Greens Power: For this dish, I opted for nutrient-rich kale, which adds a lovely earthy counterpoint to the richness of the chorizo and cream. However, fresh spinach is an excellent alternative, wilting beautifully into the sauce and contributing a similar vibrant color and subtle flavor.
Choosing Your Chorizo: The type of chorizo you select makes a significant difference. I highly recommend using Spanish chorizo, which is cured and ready to eat. As it cooks, it releases its delicious, paprika-infused oil, forming the flavorful base of our sauce. This is distinct from Mexican chorizo, which is typically raw and requires thorough cooking before consumption.
The Parmesan Difference: Investing in a good quality block of fresh Parmesan cheese and grating it yourself is a game-changer for this recipe. Pre-grated Parmesan often contains anti-caking agents that prevent it from melting smoothly, resulting in a less desirable consistency in your sauce. Furthermore, fresh Parmesan boasts a far superior flavor, meaning you’ll need less of it to achieve that rich, nutty taste.
Deglazing for Depth: The step of deglazing the pan with white wine is crucial for unlocking a deeper layer of flavor. As the wine evaporates, it lifts all the caramelized bits from the bottom of the pan, incorporating them into your sauce and adding a wonderful acidity that balances the richness. Always choose a dry white wine, like Sauvignon Blanc or Pinot Grigio, to ensure the sauce isn’t overly sweet. Vermouth is also a fantastic option, as it keeps well in the fridge once opened. If you prefer to avoid alcohol, chicken or vegetable stock can be used as a substitute, with a squeeze of fresh lemon juice added at the end to provide that essential touch of brightness.
Utilize the Sun-Dried Tomato Oil: Don’t discard the oil that your sun-dried tomatoes come packed in! This oil is a treasure trove of flavor, infused with the concentrated essence of the tomatoes. It’s excellent for cooking, dressing salads, or even dipping bread, adding a gourmet touch to many dishes.
Creamy or Lighter Sauce Options: While I adore the luxurious silkiness that heavy cream brings to this sauce, you can easily adapt the recipe to your dietary preferences or calorie goals. Non-dairy alternatives like oat milk or even chicken or vegetable broth can be used. Keep in mind that sauces made without heavy cream will be thinner. To achieve a similar consistency, you can whisk in a small amount of flour or cornstarch (a slurry made with cold water) before adding it to the sauce, ensuring it thickens properly.

Complementary Serving Suggestions

This chorizo gnocchi dish is wonderfully rich and satisfying, making it a perfect stand-alone main course. However, to create a well-rounded meal and introduce a fresh counterpoint to its intensity, I highly recommend serving it alongside a crisp, delicious garden salad.

For an ideal pairing, consider my bright and zesty Basil Pesto Caprese Salad, which offers refreshing tomatoes and mozzarella. Alternatively, a Tomato Salad with Herb Vinaigrette and Feta would provide a tangy, herbaceous lift. If you’re planning a more elaborate meal and seeking delightful starters, delve into my extensive Antipasti Recipe Collection for a plethora of delicious options that will perfectly set the stage.

Storage and Reheating Leftovers: Enjoying Your Gnocchi Again

Having leftovers of this delectable gnocchi dish is truly a treat, as it means you get to savor its flavors all over again! To store, simply transfer any remaining gnocchi to an airtight container and refrigerate promptly. It will keep beautifully for 2-3 days.

The simplest method for reheating is in the microwave. Place your desired portion in a microwave-safe dish and heat on medium power, stirring occasionally to ensure even reheating and to prevent any hot spots. If the sauce appears a bit thick after refrigeration, a tiny splash of water or broth before microwaving can help loosen it up.

Alternatively, you can reheat the gnocchi gently in a pan over medium-low heat on the stovetop. Stir it periodically to ensure it heats through evenly. To prevent the gnocchi and sauce from drying out, it’s best to cover the pan. Again, if the sauce seems too thick, a small amount of water or stock can be added to restore its creamy consistency. Always ensure the dish is heated thoroughly before serving.

More Delicious Gnocchi Recipes to Explore

Gnocchi Bake with Meat Sauce and Mozzarella: A hearty, comforting casserole, perfect for a family dinner.
Creamy Butternut Squash Gnocchi: A vegetarian delight, leveraging the natural sweetness of squash for a silky sauce.
Sausage Gnocchi in Romesco Sauce: A Spanish-inspired dish featuring a vibrant, nutty red pepper sauce.
Creamy Chicken Bacon Gnocchi Soup: A warm, indulgent soup that combines tender chicken, crispy bacon, and soft gnocchi in a rich broth.

Average Rating: 5 from 3 votes

Chorizo Gnocchi Recipe

By Julia Frey of Vikalinka

Prep: 10 mins | Cook: 10 mins | Total: 20 mins | Servings: 4

Bring loads of flavour to your pack of gnocchi by cooking it with chorizo and sun-dried tomatoes in a creamy Parmesan sauce.

Ingredients

500g/1 lbs gnocchi, fresh or frozen
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 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 minute over medium heat until the chorizo releases its fat and is slightly golden on the outside. Be 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.

Nutrition Information

Nutrition information is automatically calculated, so should only be used as an approximation.