More Gnocchi Recipes
Pan-fried Gnocchi with Chorizo & Spinach
Pan-fried gnocchi with chorizo and spinach is one of my favourite one-pan meals. I crisp up the gnocchi until golden, then toss it with smoky chorizo, garlic, and wilted spinach for a dish that’s full of bold flavour and texture. The crispy edges, the spicy richness, the soft greens – it all just works. Quick to make and deeply satisfying, this is my go-to when I want something hearty but fuss-free. It’s comfort food with a little kick, and I love it.
Ingredients
- 500g gnocchi
- 1 tbsp olive oil
- 250g chorizo, diced
- 2 cloves garlic, minced
- 2 handfuls of fresh baby spinach
- 25g Parmigiano reggiano
Instructions
- In a large skillet, cook the chorizo over medium heat for 8-10 minutes, or until the fat has rendered and the chorizo has turned golden. Remove chorizo from the skillet and set aside.
- Add the gnocchi to the skillet and fry in the chorizo fat for 2-3 minutes, or until golden and crispy on the edges.
- Return the chorizo to the skillet, add the garlic and spinach, and stir through until the spinach has wilted.
- Serve immediately with a generous sprinkle of Parmigiano Reggiano.
Notes
- The key to crispy gnocchi is not overcrowding the pan. If your skillet isn't large enough, fry the gnocchi in two batches for the best results. I use this large non-stick skillet and it's perfect for getting an even crisp.
- Spanish chorizo works best here as it releases plenty of flavourful fat. Avoid fresh chorizo sausages, which have a different texture and won't render the same way.
- If the chorizo hasn't released enough fat to fry the gnocchi properly, add the tablespoon of olive oil before adding the gnocchi to the pan.
- Shelf-stable vacuum-packed gnocchi is ideal for this recipe. Fresh gnocchi can be a bit delicate for pan-frying and may fall apart.
- For extra richness, stir through a tablespoon of cream or crème fraîche just before serving.
- Baby spinach wilts down significantly, so don't worry if it looks like a lot at first. You can also use regular spinach with the stems removed.
- This Parmigiano Reggiano grater makes quick work of grating fresh cheese, and freshly grated always tastes better than pre-grated.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days, though the gnocchi will lose some of its crispiness. Reheat in a hot skillet rather than the microwave to crisp it up again. I personally love these.
- This dish is best eaten fresh and doesn't freeze particularly well due to the texture of the gnocchi after reheating.
What I Cook With
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 579Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 93mgSodium: 835mgCarbohydrates: 54gFiber: 3gSugar: 1gProtein: 24g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Pan-fried Gnocchi with Chorizo & Spinach
The Comfort of Crisp Gnocchi and Spicy Chorizo
Pan-fried Gnocchi with Chorizo and Spinach has been on high rotation in my kitchen for years. I love gnocchi – it’s akin to pasta when it comes to comfort food. There’s something just so satisfying about the way those little potato pillows soak up flavour, whether they’re baked in tomato sauce, tossed with pesto, or fried until golden. But if I had to pick a favourite method? It’s pan-fried, without a doubt. Crisp on the outside, soft in the middle, and utterly moreish. That’s how I know you’ll love today’s recipe of pan-fried gnocchi with chorizo and spinach.
This is one of those recipes that just works – it feels impressive without being fussy, and it ticks the box for both weeknight ease and lazy weekend indulgence. The chorizo does most of the heavy lifting in terms of flavour, releasing all its spiced oils into the pan and giving the gnocchi a golden crust that’s hard to beat. Add in a few handfuls of spinach for something green and slightly wilty, and you’ve got yourself a one-pan wonder that barely requires any thought. A good glug of olive oil, some garlic if you’re feeling fancy, and it’s basically done.
Now, this dish is practically a pantry-staple in my world. Gnocchi, chorizo, and garlic are things I always have floating about because they get used constantly. I normally also have a bag of spinach knocking about in the fridge, purely because it’s an easy win when you need something green. It goes in everything from salads to pasta, and of course, dishes like this. I love that kind of flexibility in ingredients. No stress, no fuss, just good food that makes you feel like you’ve got your life together – even if the reality is far from it.
Sunshine on a Plate
Although currently in lockdown, the weather lately has been stunning. The kind of weather that makes you forget you haven’t seen a friend in weeks because the sky is the deepest blue, and the mountains are all laid out like a painting. Honestly, I’ve been soaking it in from my little corner of the world, sitting in the garden whenever I can and trying to ignore the creeping sense of cabin fever. And with sunshine like this, I just can’t bring myself to simmer a stew or crank the oven on. It’s salad days. It’s pasta days. It’s pan-fried gnocchi with chorizo and spinach days.
I’m not saying this recipe is life-changing, but I will say it’s one of those meals that brings a bit of joy to the everyday. A splash of colour on the plate, the satisfying sizzle of chorizo, the slight wilt of spinach – it just works. It feels like spring, even if you’re still wearing trackies and pretending to do yoga in the lounge room. And while I’m always up for a good creamy pasta, this one leans lighter and brighter, which suits my mood perfectly when the sun is pouring in and I’m already thinking about pouring a glass of white wine to go with it.
It’s one of the perks of this kind of cooking, really. You don’t need a million ingredients, and you don’t need to follow a strict recipe to the letter. It’s forgiving and adaptable. You can throw in whatever greens you’ve got. You can add some parmesan or chilli flakes if the mood strikes. Or just keep it simple and let the ingredients speak for themselves. That’s the kind of food I love – not too precious, not too complicated, just easygoing and delicious. The kind of food that feels like sunshine, even if you’re eating it at your desk between Zoom calls.
Pantry Staples Make the Best Meals
Now with that said, it’s time to grab my plate of gnocchi and chorizo. This dish has all the hallmarks of a proper go-to. It’s one pan, it’s thirty minutes, and it uses ingredients I almost always have lying around. I feel like meals like this are a bit of a kitchen safety net. You know the ones – no matter how tired or uninspired you are, you can pull it together and still feel like a functional adult by the end of it. Even better if you can sit outside with a glass of sauvignon blanc afterwards, pretending your life is curated and peaceful instead of a mess of undone laundry and unanswered emails.
I know some people might scoff at calling gnocchi a pantry staple, but honestly? It lasts forever in the cupboard, cooks quickly, and makes everything taste better. Same with chorizo – shelf-stable versions are a game changer, and I always have a few in the fridge or pantry. Add garlic, olive oil, and a bit of green, and suddenly it feels like you’ve made something a bit posh. Which is exactly the kind of cooking I like. Effortless, but with the illusion of having your act together.
So if you’re anything like me – a bit tired, a bit sun-drunk, and not quite ready to go full Sunday roast – then this pan-fried gnocchi with chorizo and spinach might be just the thing. It’s easy, it’s satisfying, and it’s got just enough going on to feel a little bit special. Not bad for a handful of ingredients you probably already have at home. Honestly, sometimes the simplest meals really are the best.
Ingredient breakdown
Gnocchi
This is one of those recipes where the type of gnocchi you use actually matters. Shelf-stable vacuum-packed gnocchi is the move here because it holds together better in a hot pan. Fresh gnocchi is a bit too delicate for pan-frying and has a tendency to fall apart when you try to get a crisp on it. The whole point of this dish is that golden, slightly crunchy exterior, so give yourself the best shot at achieving it by starting with the right gnocchi.
Chorizo
Spanish chorizo is what you want here, not fresh chorizo sausages. Spanish chorizo is cured and sliced or diced, and when it hits a hot pan it renders out this gorgeous, deeply flavoured red fat that does most of the cooking work for you. That fat is basically liquid gold and it’s what makes this dish taste like so much more than the sum of its parts. Fresh chorizo has a completely different texture and won’t give you the same result, so check the label before you buy.
Olive oil
The olive oil is your backup plan. If the chorizo hasn’t released enough fat to fry the gnocchi properly, a tablespoon of olive oil fills the gap. Some chorizo is more generous than others depending on the brand, so just keep it on hand and use your judgement.
Garlic
Two cloves of minced garlic go in at the end, once the chorizo is back in the pan and the gnocchi is already golden. Adding it late means it softens and becomes fragrant without burning, and it melds into the chorizo fat beautifully. Don’t rush it in early or you’ll end up with bitter, scorched garlic bits.
Baby spinach
Two generous handfuls of fresh baby spinach get stirred through right at the end. It looks like a ridiculous amount when it’s raw but spinach wilts down to almost nothing, so don’t be alarmed. Baby spinach works perfectly here because it’s tender and wilts in seconds. If you only have regular spinach, remove the stems first and give it a rough chop.
Parmigiano Reggiano
Freshly grated Parmigiano Reggiano goes over the top just before serving and it makes a real difference compared to the pre-grated stuff from a bag. Parmigiano Reggiano specifically has a sharper, more complex flavour than standard Parmesan and it’s worth seeking out. A microplane or fine grater gives you those light, feathery shreds that melt into the dish the second they hit the heat.
Serve This With
- A simple tomato and red onion salad with balsamic vinegar
- Crusty bread to mop up any chorizo oil left in the pan
- Roasted cherry tomatoes on the side for extra sweetness
