If you’re anything like me, weeknight dinners need to be quick, cozy, and full of flavor and this Creamy Sausage and Chorizo Gnocchi hits all those tasty marks! It’s rich, cheesy, and packed with smoky sausage goodness that makes every bite feel extra special. Plus, it’s ready in under 20 minutes and only uses one pan (yes please to fewer dishes!).

I whipped this up using some chorizo I had in the fridge and a few sausages I grabbed on offer. Toss in some gnocchi and creamy pesto sauce, and boom dinner magic! Whether you’re feeding your family or meal-prepping for the week, this recipe serves up three satisfying portions that are protein-packed and super comforting.

Method

Start with the sausages and chorizo

Begin by heating a large pan over medium heat. While the pan heats up, take your sausages and remove the meat from their casings by gently squeezing it out. This step helps the sausage brown and crumble better in the pan. Add both the sausage meat and the thinly sliced chorizo to the hot pan. Using a wooden spoon or spatula, break up the sausage into small chunks as it cooks. Let the meat sizzle for around 4 to 5 minutes, stirring occasionally, until it’s fully cooked through and the chorizo has released its smoky oils, turning slightly crispy at the edges.

Add shallots

Once the meats are browned and fragrant, toss in the sliced shallots. Stir everything together and continue to cook for another few minutes, just until the shallots have softened and become slightly golden. This not only adds sweetness and depth to the dish, but also builds the base for a rich, flavorful sauce.

Make it saucy

With the meats and shallots cooked down, it’s time to build the sauce. Add the tomato purée and red pesto straight into the pan. Sprinkle in the mixed herbs along with a pinch of salt and pepper. Pour in about 200ml of water to help loosen the mixture and make it saucy. Give it all a good stir and let it come to a gentle simmer. This brings out the richness of the tomato and lets the flavors meld together beautifully.

Get creamy

Now for the creamy magic! Add in the lightest cream cheese and stir until it melts fully into the sauce. You should end up with a thick, glossy mixture. At this point, drop in the gnocchi and stir it around so that each piece is nicely coated in that creamy, chorizo-rich sauce. If the mixture starts to get too thick or sticky, don’t worry just add a splash more water to help loosen it up.

Simmer and finish

Once everything is combined, cover the pan with a lid and let the gnocchi gently simmer for about 3 to 5 minutes. The gnocchi will cook quickly and absorb loads of flavor from the sauce, becoming soft and pillowy. When the gnocchi is tender and the sauce has thickened to your liking, stir in a small handful of fresh torn basil leaves for a final pop of freshness. Then serve it hot and creamy, straight from the pan!

Necessary Tools

Large frying pan or deep skillet
Chopping board + knife
Measuring spoons
Wooden spoon or spatula
Lid for the pan

Creamy Sausage and Chorizo Gnocchi – One Pan, So Much Yum!

Recipe by Jenner TomaskaCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

50g chorizo (about 10 thin slices)
6 sausages (around 400g) – I used @skinnypig, but any sausage will do!
3 small shallots, thinly sliced
3 tbsp tomato purée
3 tbsp red pesto
1 tbsp mixed herbs
Salt + pepper to taste
3 tbsp lightest cream cheese
500g gnocchi
A small handful of fresh basil
Around 200ml water (plus a splash more if needed)

Directions

Start with the sausages and chorizo. Squeeze the sausage meat out of the skins into a hot pan with the chorizo slices. Break it up with a spoon and cook for about 4–5 minutes until browned and cooked through.
Add shallots. Toss in the sliced shallots and let them cook for a few more minutes until soft and fragrant.
Make it saucy. Stir in the tomato purée, red pesto, mixed herbs, salt, pepper, and about 200ml water. Let that bubble for a minute.
Get creamy. Add the cream cheese and stir until melted through the sauce. Then toss in your gnocchi and stir to coat. If things look too thick, add another splash of water.
Simmer and finish. Cover the pan and let everything simmer for 3–5 minutes until the gnocchi is soft and pillowy. Finish with torn basil leaves stirred in at the end.

Notes

Don’t skip breaking up the sausage well at the start it makes the texture way better!
Keep an eye on the liquid if the sauce dries out before the gnocchi is cooked, add small splashes of water as needed.
Stir gently once the gnocchi goes in so it doesn’t break apart.
Use a lid while simmering so the gnocchi cooks evenly and absorbs that creamy flavor.

Serving Suggestions

Sprinkle over some grated parmesan or cheddar for an extra cheesy hit.
Add a side salad with balsamic dressing for a little freshness.
Garlic bread? Always a yes.
Want a spicy kick? A dash of chili flakes on top works great!

Fun Fact

Gnocchi is made from potato, and it’s actually considered a type of pasta even though it doesn’t look like your usual spaghetti or penne! It’s soft, chewy, and perfect for soaking up creamy sauces.

Conclusion

This Creamy Sausage & Chorizo Gnocchi is a total winner for when you want a fast, comforting dinner that feels fancy but takes zero stress. With its smoky, cheesy, herby sauce and those soft gnocchi bites it’s hard to stop at one bowl. Trust me, once you try it, it’ll become a regular favorite in your dinner rotation!