Creamy Chorizo Gnocchi Recipe
Introduction
Creamy Chorizo Gnocchi is a rich, savory dish that combines the soft, pillowy texture of gnocchi with the smoky, spicy flavors of chorizo sausage. The creaminess of the sauce makes this a comfort food favorite, while the chorizo adds a kick of heat and depth. It’s the perfect blend of indulgent and satisfying, ideal for a cozy dinner or a fun twist on classic pasta dishes.
The History of Ingredients
- Gnocchi: These little Italian dumplings originated in Italy and are typically made from potatoes, flour, and eggs. They date back to ancient Roman times, with some historians speculating that they were influenced by the Roman practice of using breadcrumbs to make dumplings.
- Chorizo: A staple in Spanish and Mexican cuisines, chorizo is a sausage made primarily from pork, flavored with spices like paprika, garlic, and sometimes chili. Spanish chorizo is usually dry-cured, while Mexican chorizo is often fresh and must be cooked before eating.
- Cream: The use of cream in dishes like this evolved in French and Italian cooking. Creamy sauces have been popular since the 17th century, adding richness and texture to various recipes.
Breakdown of Ingredients
- Gnocchi: These dumplings, typically made from mashed potatoes or ricotta, are versatile and absorb flavors well, making them an excellent base for sauces.
- Chorizo: Provides a spicy, smoky flavor. It’s also fatty, which helps to enrich the sauce.
- Heavy Cream: Adds the necessary richness to the dish, balancing the spiciness of the chorizo and creating a velvety texture.
- Onions & Garlic: Essential aromatics to start the flavor base, creating depth and complexity.
- Parmesan Cheese: A little cheese is added at the end to thicken the sauce and give it a sharp, salty flavor that complements the creamy texture.
- Olive Oil & Herbs: Olive oil is used for cooking, while fresh or dried herbs (like thyme or basil) add fragrance and further flavor to the dish.
Step-by-Step Recipe
Ingredients:
- 1 pound (450g) fresh or frozen gnocchi
- 200g (7 oz) Spanish or Mexican chorizo, casing removed and crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (120ml) heavy cream
- 1/2 cup (120ml) chicken broth (or vegetable broth)
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Fresh parsley or basil, chopped for garnish
- Salt and pepper, to taste
Instructions:
- Cook the Gnocchi:
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, usually 2-3 minutes until they float. Drain and set aside.
- Cook the Chorizo:
- Heat olive oil in a large skillet over medium heat. Add the crumbled chorizo and cook, stirring occasionally, until it becomes crispy and releases its fat (about 5 minutes). Remove the chorizo from the pan and set aside.
- Sauté Onion & Garlic:
- In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
- Make the Creamy Sauce:
- Pour in the chicken broth and bring it to a simmer. Add the heavy cream and continue to simmer until the sauce thickens slightly, about 4-5 minutes.
- Combine:
- Add the cooked gnocchi to the skillet and toss to coat in the creamy sauce. Stir in the cooked chorizo and Parmesan cheese, then season with salt and pepper to taste.
- Serve:
- Garnish with chopped fresh parsley or basil and serve immediately, with extra Parmesan on the side if desired.
Tips for the Perfect Creamy Chorizo Gnocchi
- For a more intense flavor, you can add a pinch of smoked paprika to the sauce to complement the smokiness of the chorizo.
- Don’t overcook the gnocchi – once they float to the surface of the water, they’re ready to be drained. Overcooking can result in mushy gnocchi.
- If you want to make this a one-pan dish, cook the gnocchi in the same skillet as the chorizo for a little extra flavor. Just make sure the skillet is large enough.
- For extra richness, add a dollop of mascarpone or cream cheese to the sauce.
Variations and Customizations
- Vegetarian Version: Substitute the chorizo with plant-based chorizo or a combination of mushrooms (like shiitake or cremini) and smoked paprika for that same smoky flavor.
- Add Veggies: Toss in some spinach, peas, or sun-dried tomatoes for additional color and flavor.
- Spicy Kick: If you love heat, add a chopped chili pepper or some red pepper flakes while sautéing the garlic and onions.
- Herb Options: Experiment with different herbs like rosemary, thyme, or oregano for a more aromatic dish.
Health Considerations and Nutritional Value
Creamy Chorizo Gnocchi is a rich, indulgent dish, so it’s best enjoyed in moderation. The heavy cream and chorizo contribute saturated fats, so this meal is relatively high in calories. You can lighten it up by using half-and-half or a non-dairy cream alternative, and leaner sausage options like chicken or turkey chorizo.
Estimated Nutritional Breakdown (per serving):
- Calories: ~500-600
- Fat: 30-35g
- Carbohydrates: 40g
- Protein: 20g
- Fiber: 3-5g
FAQ
- Can I make this dish ahead of time?
- Yes, you can prepare the sauce and cook the gnocchi in advance, but it’s best to combine them just before serving for the freshest taste and texture.
- Can I use frozen gnocchi?
- Yes, frozen gnocchi works just as well. Just make sure to cook it according to the package instructions.
- What can I substitute for chorizo?
- If you can’t find chorizo, you can use Italian sausage or even ground turkey with added smoked paprika to mimic the flavor.
- Can I make this dish dairy-free?
- Yes! Use a plant-based cream alternative and skip the Parmesan cheese or use a dairy-free cheese option.
- Can I freeze this dish?
- While the gnocchi freezes well, the creamy sauce may separate when reheated. It’s best to enjoy the dish fresh, but you can freeze the sauce and gnocchi separately for later use.
Enjoy your creamy, spicy, and comforting chorizo gnocchi!
Creamy Chorizo Gnocchi
Creamy Chorizo Gnocchi is a rich, savory dish that combines the soft, pillowy texture of gnocchi with the smoky, spicy flavors of chorizo sausage. The creaminess of the sauce makes this a comfort food favorite, while the chorizo adds a kick of heat and depth. It's the perfect blend of indulgent and satisfying, ideal for a cozy dinner or a fun twist on classic pasta dishes.
Ingredients
- 500 g 17.5 oz gnocchi
- 1 tablespoon olive oil
- 100 g 3.5 oz chorizo, cut into small pieces
- 1 medium shallot diced
- 1 red bell pepper diced
- 2 large garlic cloves finely chopped
- ¼ teaspoon red chilli flakes
- 75 ml ⅓ cup dry white wine
- 1 tablespoon tomato paste
- 100 g 3.5 oz cream cheese
- 100 g 3.5 oz baby spinach
- 30 g ⅓ cup grated Parmesan
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat until slightly crunchy.
- Add the shallot and red bell pepper and continue to cook for 3 more minutes, stirring occasionally, until the veggies soften.
- Meanwhile, bring a large pot of water to a boil, salt it generously and cook the gnocchi according to the instructions on the package.
- Back to the pan, stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.
- Pour in the wine and cook for a minute until the alcohol evaporates, then stir in the tomato paste.
- Take out half a cup of water from the pot the gnocchi are cooking into. Add the cream cheese and the gnocchi water and stir until you get a smooth, creamy sauce. Add some extra water as needed if it looks too thick.
- Stir in the baby spinach and allow the sauce to simmer for 1-2 minutes until it wilts. Add the cooked gnocchi and toss to smother them in the sauce.
- Stir in the grated Parmesan, season to taste and serve immediately, with some extra grated Parmesan on top if you like.