I guess you ended up here because you were looking for something delicious that can be served quickly. Right?! ;) Well… you clicked the right link! Gnocchi are always a good idea for a quick and easy weeknight dinner. They are available (ready-to-use) in most supermarkets and usually only need to be heated briefly – either in a pot with boiling water or directly in a frying pan. I prefer the preparation in a frying pan. Makes everything even easier. These creamy Gnocchi with Chorizo, Sun-dried Tomatoes, and Spinach, for example, are a simple “one-pan-dish” that’s ready in less than 30 minutes.
Even though I like to make Gnocchi from scratch I normally use the ones from the store and skip the whole process of cooking the potatoes, making the dough, forming the gnocchi, and cooking them for a second time… that’s something you do on the weekend with a lot of time at hand. Not on a weeknight ;P The pre-made Gnocchi from our organic supermarket around the corner are really good and free of any weird ingredients… perfect ;)
If you got some Gnocchi ready – either homemade or store-bought – you can start with this dish right away. As mentioned earlier already, this dish is prepared in one pan. No need to cook the Gnocchi in water before. Couldn’t be easier ;)
We love this dish because it’s packed with flavors – mostly from the chorizo. And the tomatoes and spinach… but mostly from the sausage ;P If you ask me – add chorizo do any hearty dish and it will get even better. We do so many stews with this Spanish sausage. All turn out really nice! For this dish here I used grill chorizo – this is a version of chorizo that is more like bratwurst and not like a hard salami. It’s not dry and perfect for a bbq or in this case here for frying.
This kind of chorizo can be found in the refrigerated section of the supermarket. You could use “regular” (air dried) chorizo as well, but I recommend cutting that one into small pieces. You don’t want to bite into a large hard chorizo piece. Would be weird ;P
Anyway. We really love this dish here. I am curious what you think about it. Feel free to leave a comment. Maybe you have a similar dish that you like and do over and over again…
INGREDIENTS / ZUTATEN
(3-4 servings)
some vegetable oil for frying
7 oz. (200g) grilling chorizo, sliced
1.6 oz. (45g) sun-dried tomatoes
2 garlic cloves, finely minced
18 oz. (700g) fresh gnocchi
1/2 cup (120ml) dry white wine
1 cup (240ml) heavy cream
1.8 oz. (50g) parmesan, grated (plus some more for serving)
3.5 oz. (100g) baby spinach leaves
salt, pepper
(3-4 Portionen)
etwas Öl zum Anbraten
200g Grill-Chorizo, in Scheiben
45g getrocknete Tomaten
2 Knoblauchzehen, fein gehackt
700g frische Gnocchi (Kühlregal)
120ml trockener Weißwein
240ml Sahne
50g geriebener Parmesan (plus etwas mehr zum Servieren)
100g Babyspinat
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Add the sun-dried tomatoes to a heatproof bowl and pour some boiling water on top. Let sit for about 10 minutes, then remove from the soaking water and chop coarsely. Cut the chorizo into slices. Peel and finely mince the garlic. Set aside.
2. Add some oil to a large pot and heat up. Add the sliced chorizo and fry (over medium-high heat) from all sides until nicely browned – takes about 3-4 minutes. Add the chopped sun-dried tomatoes, the minced garlic, and sauté together with the chorizo for a minute or so. Add the gnocchi and cook with everything for 2-3 minutes longer while stirring often.
3. Deglaze with the white wine and let cook until about half of the wine is gone. Add the heavy cream and grated parmesan and mix in. Bring back to a boil, then add the baby spinach leaves and let them wilt down for about 1-2 minutes. Season with salt and pepper – be careful with the salt since the chorizo, sun-dried tomatoes, and parmesan add already a lot of flavors. Serve with some more grated parmesan on top (optional).
1. Die getrockneten Tomaten in eine hitzebeständige Schüssel geben, mit kochendem Wasser übergießen und etwa 10 Minuten ziehen lassen. Aus dem Wasser fischen, abtropfen lassen und grob hacken. Die Chorizo in Scheiben schneiden. Den Knoblauch schälen und fein hacken. Alles zur Seite stellen.
2. Etwas Öl in einen großen Topf geben und erhitzen. Die Chorizo dazugeben und bei mittlerer Hitzezufuhr rundum anbraten, bis sie schön gebräunt ist – dauert etwa 3-4 Minuten. Die gehackten Tomaten und den Knoblauch dazugeben und zusammen mit der Chorizo etwa eine Minute lang anschwitzen lassen. Gnocchi dazugeben und alles unter häufigem Rühren etwa 2-3 Minuten anbraten.
3. Mit dem Weißwein ablöschen und die Flüssigkeit etwa auf die Hälfte einkochen lassen. Die Sahne und den Parmesan dazugeben und unterrühren. Alles erneut zum Kochen bringen und dann den Spinat dazugeben und für etwa 1-2 Minuten mitkochen, bis er zusammenfällt. Mit Salz und Pfeffer abschmecken – mit dem Salz vorsichtig sein, da Chorizo, Tomaten und Parmesan bereits eine Menge an Aroma mitbringen. Mit etwas geriebenem Parmesan servieren (optional).
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Here is a version of the recipe you can print easily.
Print
Gnocchi with Chorizo, Sun-Dried Tomatoes & Spinach
- Prep Time: 00:05
- Cook Time: 00:10
- Total Time: 00:25
- Yield: 4 1x
- Category: Pasta
- Cuisine: International
Description
A simple and quick meal to prepare on a weeknight: Gnocchi with Chorizo, Sun-Dried Tomatoes, and Spinach. It’s really delicious!
Ingredients
some vegetable oil for frying
7 oz. (200g) grilling chorizo, sliced
1.6 oz. (45g) sun-dried tomatoes
2 garlic cloves, finely minced
18 oz. (700g) fresh gnocchi
1/2 cup (120ml) dry white wine
1 cup (240ml) heavy cream
1.8 oz. (50g) parmesan, grated (plus some more for serving)
3.5 oz. (100g) baby spinach leaves
salt, pepper
Instructions
1. Add the sun-dried tomatoes to a heatproof bowl and pour some boiling water on top. Let sit for about 10 minutes, then remove from the soaking water and chop coarsely. Cut the chorizo into slices. Peel and finely mince the garlic. Set aside.
2. Add some oil to a large pot and heat up. Add the sliced chorizo and fry (over medium-high heat) from all sides until nicely browned – takes about 3-4 minutes. Add the chopped sun-dried tomatoes, the minced garlic, and sauté together with the chorizo for a minute or so. Add the gnocchi and cook with everything for 2-3 minutes longer while stirring often.
3. Deglaze with the white wine and let cook until about half of the wine is gone. Add the heavy cream and grated parmesan and mix in. Bring back to a boil, then add the baby spinach leaves and let them wilt down for about 1-2 minutes. Season with salt and pepper – be careful with the salt since the chorizo, sun-dried tomatoes, and parmesan add already a lot of flavors. Serve with some more grated parmesan on top (optional).
Notes
Enjoy cooking!
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