One-Pot Chorizo Gnocchi Recipe

This one-pan chorizo gnocchi uses fewer than ten ingredients but delivers big flavor. Potato gnocchi cooks alongside Spanish chorizo, canned cannellini beans, chopped red bell pepper, and diced tomatoes in a tangy tomato base. Unlike many gnocchi dishes, this version doesn’t rely on heavy cream or large amounts of cheese; it’s fresh, bright, and deeply satisfying.

Spanish chorizo brings a lot of seasoning on its own, so you can keep things simple. The chorizo’s natural oils and spices form the backbone of the sauce and reduce the need for additional salt or complex seasonings. If you prefer, this recipe is flexible: add extra vegetables, stir in a splash of cream for richness, or finish with freshly grated parmesan.

Ingredients

• Potato gnocchi – Use refrigerated or fresh gnocchi for the best texture.
• Spanish chorizo – Fresh chorizo can be crumbled; cured chorizo can be chopped. Either works well.
• Cannellini beans – A can of drained white beans adds creaminess and protein.
• Diced tomatoes – Canned tomatoes form the sauce base.
• Red bell pepper – Chopped, for color and sweetness.
• Onion and garlic – The aromatic foundation of the dish.
• Chicken stock – A small amount helps the gnocchi cook and creates a silky sauce.
• Seasonings (optional) – Italian seasoning and red pepper flakes if you want extra heat or herb flavor.

Optional additions: a handful of baby spinach or kale stirred in at the end, a splash of cream for richness, or a shower of grated parmesan before serving.

Steps To Make

Sautéing the chorizo first releases flavorful oils that are perfect for softening the onion and garlic, so you don’t need to add extra fat to the pan. Cook the chorizo, onion, and garlic until the onion softens and the chorizo releases its oil and aroma.

Add the chopped red bell pepper and sauté a minute more to soften slightly. Stir in the diced tomatoes and chicken stock, scraping up any browned bits from the pan. Add the drained cannellini beans and the uncooked gnocchi, toss everything together, cover, and simmer gently for 6–8 minutes until the gnocchi are tender and have absorbed the sauce. When the gnocchi are cooked through, remove from heat and stir in fresh herbs like parsley or basil.

Variations: For a creamy version, finish with a splash of heavy cream and a handful of grated parmesan. To make a baked casserole, transfer the combined gnocchi mixture to a baking dish, top with shredded mozzarella, and bake until the cheese is bubbling and golden.

Storing Leftovers

Stored in an airtight container, leftover gnocchi will keep in the refrigerator for up to three days. Because gnocchi can absorb sauce as it sits, loosen the mixture with a splash of stock or water when reheating to bring back a saucy texture. Reheat gently on the stovetop or in the microwave until warmed through.

More One Pot Dinner Recipes

Chorizo Gnocchi

A one-pot gnocchi dish where the gnocchi cooks in a tomato-chorizo sauce with white beans and peppers for a quick, satisfying meal.

Ingredients

• 1 pound gnocchi
• 8 ounce chorizo
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 red bell pepper, chopped
• 12 oz diced tomatoes
• ½ cup chicken stock
• 15 oz can white beans, drained
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• ½–¾ teaspoon salt, to taste

Instructions

1. Heat a large skillet over medium heat. Add chopped chorizo, onion and garlic. Sauté for 5–6 minutes until the chorizo releases its oils and the onion softens.
2. Add the chopped bell pepper and sauté for another minute until it begins to soften.
3. Stir in the diced tomatoes and chicken stock, scraping any browned bits from the pan. Add the drained white beans and the gnocchi. Toss to combine, cover, and cook on low for 6–8 minutes until the gnocchi are tender.
4. When the gnocchi are cooked, remove from heat and stir in fresh parsley or basil. Adjust seasoning and serve hot.

Notes

• Add a pinch of sugar if you find the tomato sauce too tart.
• For a creamy finish, stir in about 1/3 cup heavy cream and 1/4 cup grated parmesan at the end of cooking.
• To make a baked version, transfer the gnocchi mixture to a baking dish, top with 1 cup shredded mozzarella, and bake until bubbly and golden.

Nutrition

Per serving (approximate): Calories: 659 kcal | Carbohydrates: 92 g | Protein: 30 g | Fat: 19 g | Saturated Fat: 8 g | Sodium: 927 mg | Fiber: 12 g

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