Gnocchi with Chorizo – 75-Minute Recipe
Fluffy homemade gnocchi tossed with smoky chorizo in a bright tomato‑wine sauce, finished with lemon zest and fresh parsley. A comforting yet vibrant Italian dinner for the whole family.
Recipe by Sepp van Dijk | The Twisted Chef· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 2 1/5 lb gnocchi
- 2 cans canned tomatoes
- 14 oz chorizo
- 2 1/2 oz tomato paste
- 0.85 cup red wine
- 1 lemon
- olive oil
- parsley stems
- parmesan cheese
Gnocchi
- 4 2/5 lb potatoes
- 11 oz flour
- 3 egg yolks
- a pinch salt
Instructions
- 1Preheat the oven to 428°F.
- 2Pierce the potatoes all over with a fork, sprinkle generously with salt, and bake on a baking sheet until fork‑tender, about 45‑55 minutes.
- 3While the potatoes are baking, prepare the gnocchi dough: when the potatoes are cool enough to handle, squeeze them through a potato ricer or mash them very finely, then spread on a clean work surface.
- 4Mix the mashed potatoes with the flour, add the egg yolks and a pinch of salt, and knead quickly until a soft, non‑sticky dough forms; avoid over‑kneading.
- 5Divide the dough into portions, roll each into a long rope about 1 cm thick, and cut into 2‑cm pillow‑shaped gnocchi. Set aside on a floured tray.
- 6Bring a large pot of salted water to a boil. Cook the gnocchi in batches; they are ready when they rise to the surface, about 2‑3 minutes. Drain and set aside.
- 7Heat a drizzle of olive oil in a large skillet over medium heat. Add the cubed chorizo and fry until it releases its oil and becomes lightly crisp, 4‑5 minutes.
- 8Remove excess fat from the pan, then stir in the chopped parsley stems and tomato paste; cook for 1‑2 minutes to develop flavor.
- 9Deglaze the pan with the red wine, stirring to lift any browned bits, and simmer until the alcohol evaporates, about 2 minutes.
- 10Add the canned tomatoes, bring to a gentle simmer, and cook for 5‑7 minutes until the sauce thickens slightly.
- 11Return the cooked gnocchi to the skillet, toss to coat evenly with the sauce, and add a splash of the pasta cooking water if the sauce needs loosening.
- 12Finish the dish with a squeeze of lemon juice, a sprinkle of lemon zest, and a generous handful of grated parmesan cheese.
- 13Serve immediately, garnished with extra parsley and parmesan if desired.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Bake potatoes fully before dough
Ensure the potatoes are fork‑tender (45‑55 minutes) before mashing for a light gnocchi dough.
Cook gnocchi in batches
Boil the gnocchi in small batches.
Remove excess chorizo fat
After frying the chorizo, drain the pan before adding parsley stems and tomato paste.
Use pasta water to adjust sauce
Add a splash of the gnocchi cooking water if the sauce needs loosening before serving.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Gnocchi with Chorizo?
- About 1 hour 15 minutes in total: 45 minutes of prep and 30 minutes of cooking.
- How many servings does this Gnocchi with Chorizo recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Gnocchi with Chorizo recipe come from?
- It was shared by Sepp van Dijk | The Twisted Chef on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.