Creamy Chorizo Gnocchi – Let me tell you a little story. It was one of those nights—you know the kind where you stand in front of the fridge, hoping dinner will magically appear? I had chorizo sitting there (half-used, wrapped in foil like some forgotten treasure), a lonely block of cream cheese, and a bag of gnocchi that was dangerously close to its expiration date. A full pantry? Nope. A grand plan? Definitely not.

But sometimes, desperation is the best cook. I threw everything into a pan, hoping for the best, and what came out? Magic. The kind of magic that makes your family pause mid-bite and look at you like you’re a culinary genius. My husband even said, “This might be your best one yet.” And trust me, the guy is not known for handing out compliments lightly.

This creamy chorizo gnocchi is now one of those recipes I keep in my back pocket—for when I want to feel fancy but don’t have the time to actually be fancy.

Why You’ll Love This Creamy Chorizo Gnocchi Recipe?

It’s fast! Dinner on the table in 25 minutes? Yes, please.
Bold, rich flavors—spicy chorizo, creamy Parmesan, and just the right amount of fresh basil.
Totally customizable. Add your favorite veggies, swap the cheese, or adjust the spice level.
Impresses every time. (Seriously, even the pickiest eaters will ask for seconds.

Ingredient Notes:

You know how some recipes make you buy a ton of ingredients you’ll never use again? This isn’t one of them. These are pantry and fridge staples, with a few all-stars to make the dish shine:

Chorizo: The spicy, smoky flavor that makes this dish what it is. Use the good stuff—it’s the star of the show.
Red Onion & Red Pepper: Sweet and colorful, they balance the chorizo’s kick perfectly. Plus, they make the dish look fancy (even if it’s not).
Garlic: Four cloves might sound like overkill, but trust me, it’s not. It’s the foundation of all good sauces.
Cream Cheese: This is where the magic happens. It’s what makes the sauce luxuriously creamy without being too heavy.
Chicken Stock: Keeps the sauce from feeling too thick. Think of it as the glue that holds all the flavors together.
Parmesan: Freshly grated is non-negotiable. The pre-shredded stuff just doesn’t melt right.
Fresh Basil: The cherry on top! It adds a pop of color and a fresh finish that balances all the richness.

How To Make Creamy Chorizo Gnocchi?

Cooking this dish is as easy as chatting with an old friend. You don’t need to overthink it—just follow these steps, and you’ll be golden:

Crisp Up the Chorizo

Start by heating a little oil in your favorite skillet (you know, the one you use for

everything

). Toss in the diced chorizo and let it sizzle. In about three or four minutes, it’ll crisp up and smell so good you’ll consider sneaking a bite.

Sauté the Veggies

Add your red onion and red pepper. Stir them around, letting them soften and soak up all that spicy chorizo goodness. This takes about four minutes—just enough time to think,

Am I already a pro chef?
Build the Sauce

Next up: garlic. Let it do its thing for a minute before adding the chicken stock, tomato paste, and cream cheese. Lower the heat and stir until the sauce turns into this creamy, velvety masterpiece. Don’t rush it—good things take time (even if it’s just a couple of minutes).

Cook the Gnocchi

While the sauce simmers, cook the gnocchi. It’s as easy as boiling water. Two to three minutes, and they’ll float to the top like little pillows. Scoop them out, saving a splash of that starchy water—trust me, it’s liquid gold for thinning the sauce.

Bring It All Together

Add the gnocchi to your skillet and toss gently. Stir in the Parmesan and fresh basil, and give it a quick taste. Need more salt? Pepper? Go for it. You’re the boss here.

Serve and Enjoy

Dish it up, sprinkle on some extra Parmesan, and dig in while it’s hot. Bonus points if you have some crusty bread to soak up every last drop of that sauce.

Storage Options:

If you’re lucky enough to have leftovers (no judgment if you don’t), here’s how to keep them:

In the Fridge: Store in an airtight container for up to three days. Reheat on the stove with a splash of chicken stock or water to bring the sauce back to life.
Freezing: Creamy sauces don’t love the freezer, but if you must, freeze for up to a month. Thaw overnight and reheat gently.

Variations and Substitutions:

Feeling creative? Here’s how you can switch things up:

Protein Swap: Try spicy sausage, bacon, or even shrimp if you’re feeling fancy.
Add Veggies: Spinach, mushrooms, or zucchini would all be delicious here.
Cheese Options: No Parmesan? Pecorino Romano or sharp cheddar will work, too.
Dial Down the Spice: Use mild chorizo or add a splash of cream to tame the heat.

What to Serve with Creamy Chorizo Gnocchi?

This dish is a star on its own, but a good supporting cast never hurts:

A Fresh Salad: Something simple and tangy to cut through the richness.
Crusty Bread: Because let’s be honest, the sauce is too good to waste.
Wine Pairing: A crisp white (like Sauvignon Blanc) or a light red (like Pinot Noir) makes everything better.

Frequently Asked Questions:

Can I make this vegetarian?

Sure thing! Swap the chorizo for plant-based sausage or load up on extra veggies.

Can I use frozen gnocchi?

Absolutely! Just cook it according to the package instructions—it’ll work like a charm.

What if I don’t have cream cheese?

No worries! Mascarpone or heavy cream works just as well.

And there you have it! This creamy chorizo gnocchi is simple, indulgent, and guaranteed to impress. So, are you making it tonight? Let me know how it turns out—I’d love to hear your spin on it!