Let me tell you… this Cheesy Chorizo Gnocchi might be my favorite lazy dinner ever. It’s creamy, comforting, a little spicy, and packed with flavor kind of like a tomato mascarpone sauce, but even easier. The best part? It only takes one pan and 10 minutes to make. Yep, ONE pan. Which means less mess and more time to eat. Win-win.
Method (In-Depth with Subheadings)
1.Sizzle That Chorizo
Start by heating ½ tablespoon of oil in a large non-stick pan over medium heat. Once the oil is hot, add the chopped onion and chorizo. Stir them together and let them cook for about 3–4 minutes. You want the onions to become soft and slightly golden, and the chorizo to release its rich, smoky oils. That oil is liquid gold it’ll flavor the whole dish.
2.Gnocchi Time
Once the onion and chorizo are cooked, push them to one side of the pan to make a little space. Add the remaining ½ tablespoon of oil to the empty side, then pour in the gnocchi. Let it sit and sizzle for a few minutes before stirring. Gnocchi is naturally soft, but frying it gives it a golden, slightly crispy outside which is key for texture. Let it fry for about 7 minutes, stirring occasionally so it doesn’t stick or burn. The edges should be slightly crisp, but the inside still soft.
3.Flavors In
After the gnocchi is golden, stir everything in the pan together again. Now add your crushed garlic, mixed herbs, and a good pinch of salt and pepper. Stir it all around for about 30 seconds, just until the garlic gets fragrant. Next, pour in your passata, crème fraîche, and light cream cheese. Stir it all together until the sauces melt and blend into a smooth, creamy mixture. At this point, it should smell amazing and look like a proper comfort dish.
4.Cheese, Please
Time to bring the cheese magic. Add in your mozzarella you can use shredded or torn pieces. Stir it gently into the sauce until it starts to melt. This step gives you that stretchy, gooey, cheesy pull that makes the whole thing irresistible. Let everything simmer for just 1 more minute, allowing the mozzarella to soften but not completely vanish into the sauce.
5.Serve It Up
Once it’s all melty, creamy, and smelling incredible, take it off the heat. Spoon it into bowls and serve immediately while everything is hot and cheesy. You can add a sprinkle of herbs or an extra bit of black pepper on top for a final flourish. Then dig in and enjoy no extra pans, no stress, just delicious comfort in a bowl.
Necessary Tools
- One large non-stick pan
- Chopping board + knife
- Wooden spoon or spatula
- Garlic crusher (optional)
- Measuring spoons
Cheesy Chorizo Gnocchi – Creamy, Dreamy, and Done in 10 Minutes
Cuisine: ItalianDifficulty: Easy2
servings5
minutes10
minutes15
minutesIngredients
1 onion (chopped)
70g chorizo (sliced or chopped)
400g gnocchi
1 garlic clove (crushed)
1 tbsp mixed herbs
Salt & pepper to taste
300g passata
1 tbsp lightest cream cheese
100g reduced fat crème fraîche
50g reduced fat mozzarella (shredded or torn)
1 tbsp oil (split into two ½ tbsp portions)
Directions
- Sizzle that chorizo Heat ½ tbsp of oil in your pan. Add the chopped onion and chorizo. Cook for a few minutes until the onion is soft and the chorizo smells amazing.
- Gnocchi time Push the onion and chorizo to one side. Add the other ½ tbsp of oil, then toss in the gnocchi. Let it fry for 7 minutes, giving it a gentle stir now and then.
- Flavors in Add garlic, herbs, salt, and pepper. Then pour in the passata, crème fraîche, and light cream cheese. Mix everything together until it looks creamy and dreamy.
- Cheese, please Toss in the mozzarella. Stir it through until it starts to melt and ooze. Let it simmer for 1 more minute.
- Done! Serve hot and watch it disappear.
Notes
- Don’t skip frying the gnocchi this step gives it a crispy outside and stops it from getting mushy.
- Be gentle when stirring in the cheese so it stays creamy, not clumpy.
- Add the garlic just before the sauce to avoid burning it (burnt garlic = bitter, and no one wants that).
- Don’t overcook the mozzarella it should melt just enough, not disappear.
Serving Suggestions
- Sprinkle fresh basil or parsley on top for a pop of green
- Add a side of crusty garlic bread (not optional in my world)
- Want more veggies? Throw in a handful of spinach or peas at the end
- Pair with a fresh salad to balance the richness
Fun Fact
Did you know gnocchi isn’t pasta? It’s actually made with potatoes! That’s why it’s so pillowy and soft like little clouds that soak up all that creamy, cheesy sauce.
Conclusion
This Cheesy Chorizo Gnocchi is my go-to when I want something cozy and quick. It’s rich, cheesy, and full of flavor, with barely any effort. One pan, no stress, and seriously tasty. Whether you’re cooking for two or just treating yourself (you deserve it), this recipe brings the comfort without the chaos. Try it once you’ll definitely be making it again.
