Chorizo Roasted Red Pepper Spinach Gnocchi
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 servings
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Course
Main Course
Chorizo Roasted Red Pepper Spinach Gnocchi
Description
This recipe starts with cooking potato gnocchi according to package instructions to a tender consistency. Separately, fresh chorizo is browned in a skillet, crumbled to release flavor and fat. Chopped roasted red peppers and diced onions are added and cooked until soft, blending sweetness with the chorizo’s spice. Baby spinach is stirred in last and wilted gently. Finally, the cooked and drained gnocchi is combined with the mixture, coating the tender dumplings evenly with savory ingredients and seasoning from kosher salt.
The dish balances the spicy richness of chorizo with the sweetness of red peppers and the freshness of spinach. The gnocchi provides a pillowy texture that complements the sautéed components.
Ingredients
- 16 ounces potato gnocchi
- 1/2 pound fresh chorizo casing removed
- 3/4 cup roasted red pepper chopped, jarred
- 1 onion chopped, small
- 1/2 teaspoon kosher salt
- 3 cups spinach baby, loosely packed
Instructions
- Bring a pot of water to boil. Add in the gnocchi and cook it per the instructions on the packages.
- In a large skillet set over medium-high heat, brown chorizo and break it up with a wooden spoon.
- Add the roasted red peppers, onions and salt. Cook until the onions have softened, about 5-7 minutes.
- Add the baby spinach and toss until leaves have wilted.
- Drain and add gnocchi and toss everything to incorporate.
User Reviews
Overall Rating
4.5
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