Ideal for weeknights meals, this gnocchi with chorizo sausage starts with store-bought gnocchi, combined with a quick, easy and delicious and spicy chorizo sauce.
When it comes to quick, weeknight meals, I love to make use of great store-bought gnocchi. There are some really great options out there, especially the frozen gnocchi. Having a bag or two in my freezer means a quick and easy dinner is always at hand.
Here I’ve combined gnocchi with a hearty, spicy chorizo sausage sauce, for something a little different. I love chorizo and was thrilled when my local grocery store started selling packages of fresh, loose chorizo sausage. Up until that point, I would simply buy fresh chorizo sausage and remove it from the casing. That works well as an alternative if you can’t find loose chorizo.
Ingredients and Substitutions
Gnocchi – you can use homemade, shelf-stable, fresh or frozen gnocchi for this recipe. My first choice for store-bought gnocchi is always the frozen ones. They are just about the best you can find, short of making them yourself.
Chorizo Sausage – Fresh chorizo sausage is pork sausage flavoured with chili peppers and is different from the Spanish, dry, cured type of chorizo sausage. Look for fresh chorizo sausage in the refrigerated meat section of your grocery store.
Ground Pork or Pork Sausage – I have made this one with all chorizo sausage, but honestly, it’s super spicy. Not for the faint of heart and almost certainly not kid-friendly. So I’ve taken to combining the chorizo with either ground pork or unflavoured, pure pork sausage, removed from the casing. The pork works to temper the spice of the finished dish, so you can easily adjust the amount you add to your level of spice tolerance. I tend to go 50/50, but feel free to adjust the ratio as you prefer.
Oregano – If you can, using fresh oregano in this dish is a super nice touch. Nothing like fresh herbs to elevate a simple and easy dish!
As mentioned above, I combine the chorizo sausage with either ground pork or simple (unflavoured) pork sausage, removed from it’s casing. I’m hesitant to suggest Italian sausage as an alternative here, as it is usually quite flavoured in a way that would alter the finished dish.
Making Ahead, Storing and Freezing
You can make this gnocchi ahead and re-heat as it holds very well. Store left-overs in the refrigerator for 2-3 days or freeze up to 2 months for longer storage.
Get the Recipe: Gnocchi with Chorizo Sausage Sauce
- 12 oz potato gnocchi, Fresh, frozen or shelf-stable
- 1/2 lb fresh chorizo sausage, loose or removed from casing
- 1/2 lb ground pork , or fresh pork sausage removed from casing
- 1 Tablespoon olive oil
- 1/2 small yellow onion, diced
- 1 small carrot, peeled and diced
- 2 cloves garlic, finely chopped
- 1 1/2 Tablespoon tomato paste
- 1/2 cup dry white wine
- 28 oz canned whole tomatoes, – tomatoes only (without juice), hand crushed OR About 1 3/4 cups crushed tomatoes
- 1 medium bay leaf
- 1 Tablespoon sugar
- 2 cups chicken stock
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 1/2 teaspoons fresh oregano leaves, minced, plus more for serving
- Additional grated Parmesan
- Chopped fresh oregano leaves
- Crushed red pepper flakes
- Heat a skillet on the stovetop over medium heat. Add the chorizo sausage and pork. Cook, breaking up with the edge of a spoon, until cooked through and lightly browned. Remove to a plate. Spoon off and discard any fat in the pan.
- Add 1 Tbsp olive oil to the same pan. Still over medium heat, add the onion and carrot and cook, stirring, until softened, 4-5 minutes. Add the garlic and cook, stirring, an additional 1 minute. Add the tomato paste and stir to combine. Allow to cook, stirring, 1 minute. Add the wine and allow to simmer until the wine is almost completely evaporated, about 2 minutes. Add the hand crushed tomatoes (without the juice), the bay leaf, sugar and chicken stock.
- Return the browned meat to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 45 minutes, until reduced an thickened.
- Meanwhile, boil a large pot of salted water and cook gnocchi according to package directions. Drain and set aside.
- When chorizo sauce is reduced, stir in 1/4 cup Parmesan cheese and minced oregano leaves. Season with salt and pepper, to taste.
- To serve: Combine the cooked gnocchi with the chorizo sauce in a large bowl. Garnish with additional Parmesan, fresh chopped oregano leaves and red chili flakes, if desired.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!