Chorizo Red Pepper Spinach Gnocchi

Chorizo Red Pepper Spinach Gnocchi

Give Chorizo Red Pepper Spinach Gnocchi a try! Please pass (SHARE) the gnocchi.

Chorizo Red Pepper Spinach Gnocchi

First let’s start with a quick Gnocchi 101, in case this is not a familiar ingredient. Gnocchi are small Italian dumplings usually made from semolina, flour or potatoes. They are prepared in a variety of ways using different sauces, similar to pasta. Traditionally you would eat gnocchi as a first course, side dish or added into soup. Chorizo Red Pepper Spinach Gnocchi however is a main dish, because it includes a hearty portion of meat, as well as vegetables.

Fast & Flavorful

This is another easy meal recipe, well suited to a quick week day meal. At first, I was a little skeptical because the recipe did not call for a sauce (I am a big sauce person!) But if you leave a little fat in the skillet after cooking and draining the chorizo, there’s actually plenty of flavor. Remember, fat is the flavor conductor!

Buying Gnocchi

You can purchase gnocchi fresh (in specialty markets), dried or frozen. I only used half of the frozen potato gnocchi I purchased for this recipe. The rest of the bag is stashed in the freezer for my next flash of gnocchi inspiration. Perhaps something in the pumpkin cream sauce category with crisped bacon to celebrate the approach of Fall?

Chorizo Red Pepper Spinach Gnocchi

Serving Size: 4-6 servings

Chorizo Red Pepper Spinach Gnocchi


  • 16 oz potato gnocchi
  • 12 oz ground bulk chorizo, (if using links, remove casing)
  • 3/4 c. chopped roasted red peppers from a jar (I used red peppers in olive oil with garlic)
  • 1 small sweet onion, chopped
  • 1/2 tsp. kosher salt
  • 3 c. loosely packed baby spinach (or if using regular spinach, tear up large leaves)
  • shredded Parmesan, optional


  • Bring a pot of water to boil. Cook gnocchi according to instructions on the package.
  • In a large skillet over medium-high heat, brown chorizo, breaking it up as it cooks. Add the roasted red pepper, onion and salt. Cook covered, until onions have softened, about 5-7 minutes. Drain the majority of the fat, leaving a small amount.
  • Add the spinach and toss until wilted.
  • Drain gnocchi and toss with chorizo and vegetable mixture. Top with Parmesan, if desired, and serve.


Adapted from Nutmeg Nanny Chorizo Roasted Red Pepper Spinach Gnocchi


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