Chorizo gnocchi with a Spanish vibe is a quick & easy meal that adds peas, broad beans & Manchego cheese all finished with sherry vinegar.
Cooking this dish takes just 15 minutes and bolting on roughly the same for preparation means that this dish can be on your table in just 30 minutes!
Spanish Sausage Fried Gnocchi
Simple gnocchi dishes are a great way to change up “pasta night”, gnocchi is quick to cook, tastes wonderful and is really affordable.
This recipe combines traditional Italian potato dumplings, gnocchi, with the bold flavours of Spanish chorizo sausage, paprika, and garlic. The result is a dish that is rich and savory with a subtle smoky spice.
Chorizo has a big and bold slightly smoky flavour that is lightened perfectly with the peas and broad beans in this recipe.
Sherry vinegar and creamy and slightly tart manchego cheese provide acidic tones to round out this easy gnocchi recipe.
Frequently Asked Questions
Should I use fresh or store-bought gnocchi?
You can use either, although for me this simple gnocchi recipe is a quick dinner.
As a result, this dish in our house is almost exclusively made with store-bought gnocchi.
Do I have to use cooking chorizo?
In this recipe it really is so much better, chorizo comes either cured or uncured.
Cured chorizo will not leach anywhere near enough oil to make this recipe taste right. It will also crisp up too much and make the dish less pleasant to eat.
Is there an alternative to sherry vinegar?
Sherry vinegar can be expensive but a little really does go a long way and it will last in your cupboard for a long time.
However, if you want a substitute I would use either cider or red wine vinegar.
Sherry vinegar does have a sweetness that the other two do not have, to mimic this I would add just a pinch (two fingers) of sugar and mix before adding to the recipe.
Is there an alternative to Manchego cheese?
Manchego cheese is a creamy sheeps milk cheese and has a slight sweetness reminiscent of fudge and a subtle tartness.
There are no real direct substitutions but other cheeses that would work well are:
- Gruyere: Creamy, nutty with a sweetness.
- Fiore Sardo: Smokey and tart, a great match to the smokey paprika.
- Fontina: A creamy slightly softer cheese with a medium sharpness and a great nutty sweetness.
This gnocchi recipe is designed to be a complete meal but some bread to mop up the oils from the chorizo and cheese are a great addition.
Something like this Galician pan gallego would be a nice addition, although I rarely make bread at home.
I would typically grab either some ciabatta or even focaccia from the supermarket and call it done.
This recipe is a perfect match for a nice Spanish Crianza Rioja if wine is your kinda thing!
I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 30cm or 12″ nonstick frying pan.
- 20cm or 8″ saucepan.
- Chopping board.
- Sieve or colander.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
This chorizo gnocchi recipe is a delicious and hearty dish that draws inspiration from the vibrant cuisine of Spain it combines chorizo sausage with manchego cheese and sherry vinegar, it is all freshened up with peas and broad beans.
- 250g (9oz) Cooking Chorizo
- 1 (∼35g) Shallot
- 150g (∼1 Cup) Broad Beans
- 75g (½ cup) Garden Peas
- ½ Tsp Dried Chilli Flakes
- 400g (14oz) Gnocchi
- 1-2 Tbsp Sherry Vinegar
- 50g (½ cup) Manchego Cheese
- Remove the skins from the chorizo and then tear it into 1-2cm rough chunks.
- Cut the shallot in half lengthways, then peel it and cut it into half moon shapes approximately 1-2mm thick.
- If the peas and broad beans are frozen defrost them by running under cold water.
- Peel the leathery skins from the broad beans.
- Crumble the manchego cheese.
- Heat a nonstick frying pan (30cm or 12") over medium heat and add the torn-up chorizo and cook for 10 minutes stirring occasionally.
- Bring a medium saucepan (20cm or 8") of generously salted (1-1.5 teaspoons in this size pan) water to a boil.
- When the sausage has been cooking for 8 minutes add the gnocchi to the boiling salted water and cook for 2 minutes.
- Add the shallot and chilli flakes to the sausage when you add the gnocchi to the boiling water and continue to cook stirring occasionally,
- Drain the gnocchi and add it to the sausage for 1 minute, tossing to coat in the oil
- Add the sherry vinegar, peas and broad beans and cook for a final minute,
- Serve with the crumbled manchego cheese.
Amount Per Serving: Calories: 1215Total Fat: 60gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 195mgSodium: 1868mgCarbohydrates: 109gFiber: 11gSugar: 7gProtein: 58g
Calorific details are provided by a third-party application and are to be used as indicative figures only.