A one-pan weeknight wonder

This chorizo skillet gnocchi is a bold, flavour-packed dinner made in just one pan. Spicy fresh chorizo, juicy cherry tomatoes, sweet corn, and tender gnocchi come together in a creamy, cheesy sauce finished with fresh herbs. Perfect for a quick dinner with minimal cleanup.

Table of Contents

• Ingredients
• Method
• Tips for Success
• FAQ
• Meta Description

Ingredients

Serves 4

• 1 tablespoon vegetable oil
• 454g fresh chorizo sausage (uncooked, not cured), casing removed
• ½ red onion, thinly sliced
• 2 cups cherry tomatoes
• 1 cup frozen corn
• 454g shelf-stable gnocchi
• 1 cup chicken stock
• 1 cup grated jalapeño havarti
• ½ cup roughly chopped cilantro or parsley
• Salt and pepper, to taste

Method

1. Cook the sausage.
   • Heat the vegetable oil in a large skillet over medium heat.
   • Add the chorizo meat and cook for 6 to 8 minutes, breaking it up as it browns.
2. Add the vegetables.
   • Stir in the red onion and cook for another 2 to 3 minutes until softened.
   • Add the cherry tomatoes and corn. Stir to combine.
3. Simmer the gnocchi.
   • Add the gnocchi and chicken stock to the skillet.
   • Bring to a simmer and cook for 8 to 10 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened slightly.
   • If needed, add a splash more stock to loosen the sauce.
4. Finish with cheese and herbs.
   • Remove the skillet from the heat.
   • Stir in the grated jalapeño havarti and chopped cilantro or parsley.
   • Taste and season with salt and pepper as needed.
5. Serve immediately.
   • Dish it up hot, straight from the skillet for maximum flavour.

Tips for Success

• Use fresh chorizo, not cured Spanish-style sausage.
• If your skillet starts drying out before the gnocchi is cooked, just add a bit more stock.
• Jalapeño havarti gives this dish a mild kick, but feel free to swap in mozzarella, Monterey Jack, or cheddar.

FAQ

Can I use frozen gnocchi instead of shelf-stable?
Yes, but be sure to thaw it first or adjust the cooking time and liquid slightly.

Is there a vegetarian option?
Swap the chorizo for your favourite plant-based sausage and use vegetable stock instead of chicken stock.

Can this be made ahead?
It’s best served fresh, but leftovers can be stored in an airtight container and reheated gently on the stove with a splash of broth to loosen the sauce.

Day 13: Chorizo Skillet Gnocchi

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Andrea Buckett

Ingredients

1 tablespoons vegetable oil

454g chorizo sausage, remove and discard casing

1/2 red onion, thinly sliced

2 cups cherry tomatoes

1 cup frozen corn

454g shelf stable gnocchi

1 cup chicken stock

1 cup grated jalapeno havarti

1/2 cup roughly chopped cilantro (or parsley)

Salt and Pepper

Instructions

 

1. Place a large skillet over medium heat and add the oil.  Add the sausage meat and cook, breaking up the meat as it cooks, for 6-8 minutes. Stir in the red onions and cook for another 2-3 minutes.

2. Add the cherry tomatoes, corn, gnocchi and chicken stock. Stir to combine. Bring to a simmer, stirring occasionally and cook for 8-10 minutes or until the gnocchi is soft and cooked through. Add a little more stock if needed to soften the gnocchi more. Season with salt and pepper as needed.

3. Remove from the heat. Stir in the havarti and cilantro and serve immediately.

Notes

Note: Use the fresh, uncooked, uncured chorizo that you buy in the meat department. Don’t use the cured spanish variety.