Paprika Chicken and Chorizo Gnocchi  Crispy, Creamy, and Oh-So-Good!

If you’re anything like me, you love a dish that’s comforting, flavorful, and a little bit different from the usual. That’s exactly what this Paprika Chicken and Chorizo Gnocchi is. It’s got crispy gnocchi (my current obsession), juicy chicken, smoky chorizo, and a creamy, tomato-based sauce that pulls it all together. You can air-fry the gnocchi to make it crispy, or boil it if you prefer it soft and pillowy. Either way, it’s a total win!

Method

1. Cook the Gnocchi 

To begin, you’ll want to prepare your gnocchi. For a crispy, golden finish, toss 500g of gnocchi with about ½ tablespoon of olive oil and place them in an air fryer. Cook them at 180°C (356°F) for approximately 15 minutes. Make sure to shake the basket or stir them halfway through to ensure even crispiness. The result should be crunchy on the outside with a soft interior. However, if you prefer a more traditional, pillowy texture, simply boil the gnocchi in a pot of salted water according to the packet instructions. Once they float to the top, they’re done. Drain well and set aside.

2. Sauté the Base 

While your gnocchi is cooking, heat a non-stick frying pan or skillet over medium heat. Add the chopped chorizo (about 70g) and a finely diced small red onion. Cook them together for a few minutes. The chorizo will begin to release its oils, which will flavor the onion as it softens. Stir occasionally to prevent sticking, and cook until the onion becomes translucent and fragrant.

3. Add the Chicken and Spices 

Next, add your cubed chicken breast (around 350g, or reduce to 200–250g if you prefer a lighter portion) to the pan with the chorizo and onion. Toss in the two crushed garlic cloves and 1 tablespoon of paprika. Stir everything together so the chicken gets coated in those delicious oils and spices. Let the chicken cook thoroughly until it’s white all the way through and starting to turn slightly golden on the outside. This step should take around 6–8 minutes depending on the size of your chicken pieces.

4. Build the Sauce 

Once the chicken is fully cooked, stir in 1 tablespoon of tomato purée and 70ml of passata. Mix everything well, allowing the tomato base to heat through and thicken slightly. Let it simmer gently for about 2–3 minutes so the flavors blend. Then, reduce the heat slightly and add 30g of the lightest cream cheese. Stir continuously until the cheese melts into the sauce and creates a smooth, creamy texture. The sauce should be silky and coat the chicken beautifully.

5. Combine Everything 

Now it’s time to bring everything together. Sprinkle 45g of shredded mozzarella into the pan and stir until melted and stringy. Gently fold in the crispy (or boiled) gnocchi, making sure each piece is well coated with the creamy, tomato-paprika sauce. Take your time here to avoid breaking up the gnocchi, especially if it’s crispy from the air fryer. Finish with a sprinkle of freshly chopped parsley if you like a pop of color and added freshness.

Necessary Tools 

• Air fryer (or a pot if you’re boiling the gnocchi)
• Non-stick frying pan or skillet
• Wooden spoon or spatula
• Chopping board and knife
• Measuring spoons

Serving Suggestions 

• Serve with a fresh green salad or some roasted veggies.
• Sprinkle extra mozzarella or parmesan on top if you’re feeling cheesy.
• Add a little chili flakes for heat or a dollop of sour cream for coolness.

Fun Fact 

Did you know gnocchi means “lump” in Italian? These little potato pillows can be baked, boiled, or fried and they soak up flavor like a dream!

Conclusion 

This Paprika Chicken and Chorizo Gnocchi is one of those meals that feels fancy but is super easy to make. The smoky paprika, creamy sauce, and crispy gnocchi all come together in the most delicious way. Whether you’re cooking for a weeknight dinner or a chill weekend treat, this dish is sure to satisfy. Give it a try you might just become as obsessed with air-fried gnocchi as I am!