What we love about this chorizo pasta
- This gnocchi recipe is beyond flavorful, but it doesn’t take much effort. You can have dinner on the table in 15 minutes.
- We love adding spinach to recipes for that extra boost of nutrients, plus the earthy flavor works wonderfully with the sundried tomatoes and chorizo sausage.
Here’s what you’ll need to make it
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Ingredients you might need to pick up
- Cream cheese
- Sun dried tomatoes
- Fresh spinach leaves
- Fresh basil leaves
How to make this gnocchi and chorizo recipe
Brown the chorizo. In a large skillet over medium heat, cook the chorizo sausage until cooked through and browned. Stir in shallots and garlic, continuing to cook until shallots have softened and garlic is fragrant.
Cook the gnocchi. In a large pot of salted water, cook gnocchi according to package directions. Keep and eye on the pot, gnocchi will cook quickly. Reserve ½ cup of pasta water, drain and set aside.
Stir in tomatoes and cream cheese. Add sun dried tomatoes and softened cream cheese to the pan. Stir until cream cheese has melted. Add 3-4 tablespoons of pasta water to the pan until sauce is creamy and smooth.
Stir in spinach, basil and gnocchi. Add spinach to pan, stirring until spinach leaves have wilted then stir in the gnocchi. When gnocchi is coated well in sauce, add sliced fresh basil leaves and serve.
More sausage pasta recipes you will love
Other gnocchi recipes you should try
- Skillet ricotta gnocchi recipe with sausage
- Pesto gnocchi
Gnocchi with tomato sauce
- Crab gnocchi with white wine cream sauce
Want more pasta recipes?
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- 1 pound gnocchi
- 6–8 ounces chorizo sausage, casing removed
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 shallot, minced
- 1 ounce package sun dried tomatoes
- 4 ounces cream cheese, softened
- 2 tablespoons sliced fresh basil leaves
- 4 cups fresh spinach leaves
In a large skillet over medium heat, cook the chorizo sausage until cooked through and browned.
Stir in shallots and garlic, continuing to cook until shallots have softened and garlic is fragrant.
In a large pot of salted water, cook gnocchi according to package directions. Reserve ½ cup of pasta water, drain and set aside.
Add sun dried tomatoes and softened cream cheese to the chorizo pan. Stir until cream cheese has melted, adding pasta water if needed.
Stir in spinach leaves, allowing them to wilt.
Add gnocchi to the pan, stirring until gnocchi is well coated in sauce.
Stir in sliced fresh basil leaves and serve.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Gnocchi
- Method: Stovetop
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