Chorizo and Gnocchi

Found this recipe while searching for “quick and easy dinners.” It definitely meets both criteria and was mighty tasty to boot. The chorizo gives a bit of a kick, so if want, you could add less of that or do half chorizo, half hamburger. I followed the recipe as is and was pretty pleased.


  • 16 ounces potato gnocchi
  • 1/2 pound chorizo
  • 3/4 cup chopped, jarred roasted red peppers
  • 1 small onion, chopped
  • 1/2 teaspoon kosher salt
  • 3 cups loosely packed baby spinach

Put a big pot of water on to boil. Gnocchi cooks fast, but the water takes forever to come to a boil. Set the burner on high and work on the rest of the dish while you wait.

In a large skillet over medium high heat, brown the chorizo.  Add the roasted red peppers, onions and salt. Cook until the onions have softened, about 5-7 minutes. [NOTE: Your water should be boiling by now, so you can add the gnocchi and cook while the onions are softening]


Add the baby spinach and toss until leaves have wilted.


Drain and add the gnocchi. Stir everything around together.


Serve immediately!  Enjoy!


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