Chorizo & Vegetable Gnocchi

This is one of those weeknight dinners that falls into the “semi-homemade” categories. While the sauce, meat and veg are all prepared from simple ingredients, this recipe does call for premade gnocchi. This is mostly a time saver, and if you have the time – you can certainly add in some hand made gnocchi. However this recipe for Chorizo & Vegetable Gnocchi is really great with the store bought variety as well.

I have added in a great variety of veggies to this humble dish – mushrooms, bell pepper, and kale. It is a trio that really really goes well together. Then when you add the spice of chorizo sausage with the soft pillows of gnocchi you have a seriously tasty bite. I like to use baby bella mushrooms, but simple white mushrooms work, as would some fancier mushrooms like chantarelles. I like a red bell pepper for the color but you could also go with yellow or orange.

When it comes to the broth – I listed vegetable broth – but you can also do chicken or beef broth. They will all add great flavor. If you don’t have broth – water works too, but I would suggest pulling it out of the post from the gnocchi after they are cooked. You will get a little bit of flavor and starch from that to help thicken the sauce.

Now Let’s Get Cookin’!

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Chorizo & Vegetable Gnocchi

A quick and hearty weeknight dinner with a lots of veggies and a little kick!

Course Dinner, Main Course

Cuisine American

Keyword bell peppers, chorizo, chorizo sausage, gnocchi, kale, mushrooms, potato gnocchi, red bell peppers

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 1 lb Chorizo Sausage removed from casing
• 1 lb Ground Pork
• 2 lb Potato Gnocchi
• 4 tbsp Oil
• ½ Yellow Onion diced
• 1 pint Baby Bella Mushrooms sliced
• 1 Red Bell Pepper diced
• 2 cup Vegetable Broth chicken or beef
• 2 tbsp Cornstarch
• 2 cups Kale chopped, stalks removed

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Instructions

• In a large saute pan over medium high heat, add chorizo and pork. Cook and crumble until no longer pink. Add oil, and onion.
• Saute for 3 minutes then add bell pepper and mushrooms. Saute another 3 minutes.
• Prepare gnocchi as directed on the package.
• In a small bowl, whisk together broth and cornstarch.
• Reduce heat in saute pan to medium low and add cooked gnocchi and broth mixture. Stir to combine and let simmer to thicken sauce for about 5 minutes. Then stir in kale and serve.