Creamy Chorizo Gnocchi is my go-to when I crave something cozy, saucy, and done in under 30 minutes. You know those nights when your brain is fried, the sink is full, and you just want dinner that tastes like a treat without turning your kitchen into a disaster zone? This dish saves me every time. It’s rich, a little spicy, and so comforting. Think soft pillow-like gnocchi coated in a creamy sauce with crispy chorizo bits and a kiss of garlic. It feels like something you’d order at a tiny neighborhood spot, but you can make it at home with minimal stress.
The Story Behind This Recipe
Here’s why I love this Creamy Chorizo Gnocchi: it’s budget-friendly and it tastes like a weekend dinner. Creamy Chorizo Gnocchi is my go-to when I crave something cozy, saucy, and done in under 30 minutes. You know those nights when your brain is…
Why you’ll love this creamy chorizo gnocchi
I’ve made a lot of quick weeknight meals, and this one sits right at the top. It’s the kind of recipe that hits all the high notes with very little effort. The chorizo gives you spice and depth, the cream smooths everything out, and the gnocchi soaks up the sauce in a way pasta just can’t. It’s fast, flexible, and kind of impressive for something you can throw together while the playlist is still on the first song.
Here’s what really makes it special: the balance. You get heat from the chorizo, sweetness from the sautéed onions, and a mellow richness from the cream and parmesan. If you’re the type who likes a little extra comfort, toss in some spinach until it wilts into the sauce. If you prefer a fresher finish, a squeeze of lemon lifts everything without making it taste tangy.
And if you love creamy pasta nights, you might also enjoy my weeknight favorite creamy garlic parmesan chicken pasta. Same cozy vibe, different personality.
“I made this on a busy Tuesday, and my partner asked if I secretly ordered from a restaurant. It’s that good, and it took less than half an hour.”
It’s also incredibly forgiving. You can tweak the heat level, use shelf-stable gnocchi or fresh, and pick whatever chorizo you like best. The result is always a bowl of creamy comfort you’ll want to eat on the couch with a spoon.
What goes into chorizo gnocchi?
Ingredients at a glance
This recipe keeps things simple and budget-friendly. Most of these are pantry or fridge staples, and once you’ve got them, you’re pretty much set for an excellent dinner.
- Gnocchi: Shelf-stable, refrigerated, or frozen. Shelf-stable holds up well and cooks fast.
- Chorizo: Spanish cured or fresh Mexican style both work, but they taste different. Spanish is smoky and firmer. Mexican is fresh, crumbly, and a bit spicier.
- Onion and garlic: For sweetness and aroma. Don’t skip these.
- Tomato paste: Adds depth and color without tasting like a tomato sauce.
- Heavy cream: The backbone of the sauce. You can swap half-and-half with a pat of butter if needed.
- Chicken or vegetable broth: Thins the sauce and helps cook the gnocchi.
- Parmesan: Salty, nutty finish. Grate it fresh if you can.
- Spinach: Optional, but it adds color and a bit of balance.
- Red pepper flakes: Optional heat booster if your chorizo is mild.
- Olive oil or butter: For sautéing if your chorizo is lean.
- Salt and black pepper: Season at the end since chorizo and parmesan are already salty.
Craving a mushroom twist on a weeknight pasta? Try this cozy bowl of creamy rotini with mushroom too. It’s another reliable comfort recipe, especially when you have mushrooms hanging out in the fridge.
Ingredient tip: If you use fresh Mexican chorizo, remove the casing and break it up while cooking so it crisps in little crumbles. If you use Spanish chorizo, slice it thin so the edges get toasty and crisp.
How to make creamy chorizo gnocchi
Brown the chorizo
Start with a large skillet. If your chorizo is fresh, add it straight to the pan over medium heat and break it up with a spoon. If it’s cured and firm, slice it thin and cook in a splash of olive oil. You’re looking for crisply browned bits and enough rendered fat to flavor the onions. If the pan looks dry, add a teaspoon of oil or butter.
Build the sauce
Push the chorizo to one side of the pan and sauté a diced onion in the fat until soft and golden. Add minced garlic and a tablespoon of tomato paste. Cook for a minute or two to mellow the raw tomato taste. Pour in broth and heavy cream, stir, and let it bubble gently. The sauce should thicken slightly as it simmers. Taste and add a pinch of salt if needed.
Cook the gnocchi right in the skillet
Stir in the gnocchi. Most packaged gnocchi cook in about 3 to 5 minutes. Cooking them in the sauce lets the starch thicken everything, so you get a silky finish without extra steps. If the sauce gets too thick, splash in a little more broth. If you love a green moment, fold in a couple of handfuls of baby spinach until it wilts.
Turn off the heat and shower in grated parmesan. Stir until it melts into the sauce. If you want a gentle heat boost, add a pinch of red pepper flakes. Finish with black pepper and a squeeze of lemon if you like a brighter finish.
On nights when I’m leaning fully into cozy, I pair this with a bowl of creamy spinach artichoke soup for a super comforting dinner spread. It’s like a hug at the end of a long day.
Serve and enjoy: Spoon the gnocchi into bowls, sprinkle a little more parmesan on top, and add chopped parsley if you have it. It’s rich and satisfying, so a simple green salad or roasted veggies on the side is perfect.
Recipe notes and tips
- Choose your chorizo: Fresh Mexican chorizo gives you supple crumbles and more heat. Spanish chorizo is smoky and holds its shape. Both are great, just different.
- Watch the salt: Chorizo and parmesan are salty. Taste before adding more.
- Don’t overcook the gnocchi: They’re done when they’re soft and bouncy. Overcooked gnocchi can turn mushy.
- Thin vs thick sauce: If it’s too thick, add a splash of broth. If it’s too thin, let it simmer for another minute or add a handful of parmesan.
- Make it lighter: Use half-and-half and add a pat of butter for body. It won’t be quite as silky, but still delicious.
- Add-ins: Spinach, peas, or roasted red peppers are great. Keep it simple and add just one so the flavors stay balanced.
- Leftovers: Store in a sealed container in the fridge for up to 3 days. Reheat gently with a splash of broth or milk to loosen the sauce.
If you’re planning a little dinner spread, these garlic butter steak bites with creamy parmesan shells are a fun pairing, especially if you’re feeding a crowd with different cravings.
Pro move: Finish with fresh lemon zest or a few drops of sherry vinegar to brighten the sauce without making it sour.
Variations and substitutions
Gluten-free gnocchi: Easy swap if you’re avoiding gluten. They cook fast and do great in the sauce.
Swap the chorizo: Use hot Italian sausage for a familiar flavor, or turkey sausage for a lighter feel. Even crispy pancetta or bacon works if chorizo isn’t your thing.
Dairy tweaks: Coconut cream is a surprising stand-in if you’re dairy-free. It will taste a touch sweet, so add extra lemon and black pepper. You can also use lactose-free cream with a splash of broth.
Veggie-forward: Add mushrooms, zucchini, or kale. Sauté them after the chorizo so they get lightly caramelized. If you’re into veggie comfort dishes, keep this creamy navy bean soup in your back pocket. It’s hearty and satisfying, with minimal fuss.
Cheese swap: Pecorino gives a salty, sharper punch. A dollop of mascarpone will give you extra silkiness if you want to lean fully into creamy comfort.
Common Questions
Can I make Creamy Chorizo Gnocchi ahead? It’s best fresh since gnocchi keeps soaking up sauce. If you must, cook the sauce ahead and add the gnocchi when reheating with a splash of broth.
What kind of gnocchi works best? Shelf-stable is convenient and holds up well. Refrigerated and fresh are great too, just watch the cook time so they don’t over-soften.
Is it very spicy? It depends on your chorizo. Use mild chorizo and skip red pepper flakes if you prefer a gentle heat. Add flakes or hot sauce for more kick.
Can I use milk instead of cream? Milk alone can split and won’t be as silky. Half-and-half with a pat of butter is a safer, creamier choice.
What can I serve with it? A crisp salad, roasted broccoli, or garlicky green beans keep things fresh. A simple baguette is great for swiping up the sauce.
A cozy bowl you’ll make on repeat
Here’s the bottom line. Creamy Chorizo Gnocchi gives you everything you want in a weeknight dinner: big flavor, minimal effort, and a sauce you’ll want to lick off the spoon. It’s filling without being fussy, and it never fails to win over the table. If you want to compare styles and pick your favorite spin, check out the takes from Creamy Chorizo Gnocchi – Skinny Spatula and the version at Creamy Chorizo Gnocchi | Don’t Go Bacon My Heart. Now it’s your turn to make a skillet of cozy goodness, grab a fork, and dig in.
Creamy Chorizo Gnocchi
Ingredients
Method
- Brown the chorizo in a large skillet over medium heat. If using fresh chorizo, break it apart with a spoon. If using cured chorizo, slice it thin and cook with a splash of olive oil until crispy.
- Push the chorizo to one side and sauté a diced onion in the rendered fat until soft and golden.
- Add minced garlic and a tablespoon of tomato paste to the pan, cooking for one to two minutes.
- Pour in chicken or vegetable broth and heavy cream, stirring well. Let the sauce bubble gently until it thickens slightly.
- Stir in the gnocchi, which should cook in about 3 to 5 minutes. If the sauce gets too thick, add more broth.
- Fold in spinach until it wilts if desired.
- Turn off the heat and add grated parmesan cheese, stirring until melted.
- Optionally, add red pepper flakes for extra heat, finish with black pepper and a squeeze of lemon.
- Spoon the gnocchi into bowls, sprinkle with additional parmesan and garnish with chopped parsley if available.
