I’ve always been a big fan of pasta. There are so many delicious pasta dishes out there, so much to still try ;) Saying that – in the last few years I’ve been trying to reduce carbs in my diet due to… well, diabetes. This means I am eating less pasta, but when I do, I enjoy every single noodle! Or every single gnocchi ;) Like I did here with these simple (One-Pot) Gnocchi with Mushrooms, Spinach & Chorizo. An easy dish that is perfect for a cozy weeknight dinner. So good!
Pasta aka. carbs are delicious! You can’t deny that. As a diabetic, you have to be careful with simple carbohydrates such as those found in potatoes, pasta, and rice. You can still eat all of it, but you shouldn’t eat too much. It’s better to eat a bit less and then enjoy it all the more… or perhaps opt for wholemeal products ;)
Pasta can be made with wholemeal flour, but this does not work for gnocchi quite as well. You can use wholemeal flour, but you the potatoes used to make gnocchi will still be the same… with a lot of easy-to-digest carbs. But as I said, it’s all about the dosage, about how much and how often you eat something like that. So maybe try not to devour the whole pot at once… if I can hold back, everyone can ;P
Anyway. This dish here is really easy to prepare. You cook the ingredients one after the other and toss everything together, then you add/create the sauce and boom… a delicious dish is right in front of you on the table. Thanks to the spices and the (usually) well-seasoned chorizo, the dish is an absolute flavor highlight. Super tasty and also filling. Well… filling for almost everyone, let’s say it like that. If you are a hard-working craftsman or athlete you may need a larger portion ;P
If you read through the recipe, you will notice that I have pan-fried the gnocchi separately. This means the dish is actually not a real »one-pot dish« if you do the same, as two pots/frying pans have been used. However, there is another way. I like to briefly pan-fry the gnocchi to get a few extra roasting flavors. You don’t have to do that. Add the gnocchi straight from the package they came in to the sauce and cook them with everything else for a few minutes… the result is just as good ;)
I got quite a few gnocchi recipes here on the blog (I told you I like pasta etc.) – two of my favorite gnocchi recipes can be found right here: Quick & Easy Gnocchi Chicken Alfredo and Gnocchi with Chorizo, Dried Tomatoes & Spinach. The second recipe is quite similar to this one here… but also different ;P
INGREDIENTS / ZUTATEN
(4 servings)
oil for frying
14 oz. (400g) mushrooms, sliced
1 large onion, finely diced
3-4 garlic cloves, finely diced
12.3 oz. (350g) chorizo (for grilling), sliced
1 tbsp. tomato paste
1 tsp. dried oregano
1/2 tsp. smoked paprika powder
1/2 tsp. cayenne pepper
salt, pepper
1/3 cup (80ml) dry red wine
1 cup (250ml) veggie broth
1/3 cup (80ml) heavy cream
28 oz. (800g) gnocchi (fresh)
3 oz. (80g) baby spinach leaves
(4 Portionen)
etwas Öl zum Anbraten
400g Champignons, in Scheiben geschnitten
1 große Zwiebel, fein gewürfelt
3-4 Knoblauchzehen, fein gewürfelt
350g Chorizo (zum Grillen), in Scheiben geschnitten
1 EL Tomatenmark
1 TL Oregano
1/2 TL Smoked Paprika Pulver
1/2 TL Cayennepfeffer
Salz, Pfeffer
80ml trockener Rotwein
250ml Gemüsebrühe
80ml Sahne
800g Gnocchi (Kühlregal)
80g Babyspinat
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the ingredients. Clean the mushrooms and cut them into slices. Peel the onion and garlic and dice finely. Cut the chorizo into (not too) thin slices. Clean, wash, and drain the spinach and set aside.
2. Add some oil to a Dutch oven (or large pot) and heat up. Add the sliced mushrooms, sprinkle them with some salt, and fry/cook over medium-high heat. Cooking the mushrooms will take some time (about 5-8 minutes) – they will lose a lot of volume and water. Continue until the water is gone and most of the mushrooms got some color. Take them out of the pot and set aside.
3. Add more oil to the Dutch oven/pot and sauté the onions until soft and glossy – about 2-3 minutes. Add the diced garlic and sliced chorizo. Fry/cook until the sausage got some color – about 3-4 minutes. Next, add the tomato paste, dried oregano, smoked paprika powder, and cayenne pepper, as well as some salt and pepper. Mix everything and let the tomato paste and spices roast for a moment so they can develop some flavor. Add the mushrooms back to the pot, mix in, and then deglaze with the red wine. Let the wine cook down almost completely, then add the veggie broth and the heavy cream. Reduce the heat and let the sauce simmer for about 8-10 minutes until slightly thickened.
4. While the sauce is cooking heat up a large frying pan with some oil. Add the fresh gnocchi and fry them for several minutes until they are slightly browned in several spots.
5. Transfer the gnocchi to the Dutch oven/pot with the sauce and mix in. Add the drained baby spinach leaves and mix in as well – as soon as the spinach has wilted down, the dish is ready to be served. Season with some more salt and pepper if necessary and serve in bowls.
1. Alle Zutaten bereitstellen. Pilze säubern und in Scheiben schneiden. Die Zwiebel und den Knoblauch schälen und fein würfeln. Die Chorizo Würste in (nicht zu) dünne Scheiben schneiden. Den Spinat säubern, waschen, abtropfen lassen und zur Seite stellen.
2. Etwas Öl in einem großen (gusseisernen) Topf erhitzen. Die Pilze dazugeben, mit etwas Salz bestreuen und bei relativ hoher Hitzezufuhr anbraten. Die Pilze brauchen ein wenig Zeit (etwa 5-8 Minuten) – während dem Anbraten werden sie einiges an Volumen und Wasser verlieren. Sobald die Flüssigkeit im Topf verkocht ist und die Pilze etwas Farbe bekommen haben, kann man sie aus dem Topf holen und in einer Schüssel zwischenparken.
3. Ein wenig zusätzliches Öl in den Topf geben und die Zwiebeln glasig andünsten – braucht etwa 2-3 Minuten. Den Knoblauch und die Chorizo dazugeben und alles so lange anbraten, bis die Wurst etwas Farbe bekommen hat – etwa 3-4 Minuten. Als Nächstes Tomatenmark, Oregano, Paprikapulver und Cayennepfeffer, sowie etwas Salz und Pfeffer dazugeben, gut vermengen und kurz mit anbraten, damit sich Röstaromen bilden können. Die Pilze zurück in den Topf geben, alles gut vermengen, dann mit dem Rotwein ablöschen. Den Wein fast komplett einkochen lassen, dann die Gemüsebrühe und die Sahne hinzufügen. Die Hitzezufuhr etwas reduzieren und alles für etwa 8-10 Minuten köcheln lassen, bis die Soße leicht angedickt hat.
4. Während die Soße kocht, eine große Pfanne mit etwas Öl erhitzen. Die Gnocchi einige Minuten anbraten, bis sie hier und da etwas Farbe bekommen haben.
5. Die Gnocchi zur Soße dazugeben und untermengen. Den abgetropften Babyspinat dazugeben und ebenfalls untermischen – sobald der Spinat zusammengefallen ist, kann das Gericht serviert werden. Eventuell noch mit etwas Salz und Pfeffer abschmecken und in Schüsseln servieren.
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Here is a version of the recipe you can print easily.
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Gnocchi with Mushrooms, Spinach & Chorizo
- Prep Time: 00:10
- Cook Time: 00:25
- Total Time: 00:40
- Yield: 4 1x
- Category: Pasta
- Cuisine: International
Description
great meal to prepare on a weeknight – easy and delicious! Gnocchi with Mushrooms, Spinach & Chorizo are just an awesome easy dinner!
Ingredients
oil for frying
14 oz. (400g) mushrooms, sliced
1 large onion, finely diced
3-4 garlic cloves, finely diced
12.3 oz. (350g) chorizo (for grilling), sliced
1 tbsp. tomato paste
1 tsp. dried oregano
1/2 tsp. smoked paprika powder
1/2 tsp. cayenne pepper
salt, pepper
1/3 cup (80ml) dry red wine
1 cup (250ml) veggie broth
1/3 cup (80ml) heavy cream
28 oz. (800g) gnocchi (fresh)
3 oz. (80g) baby spinach leaves
Instructions
1. Start by preparing the ingredients. Clean the mushrooms and cut them into slices. Peel the onion and garlic and dice finely. Cut the chorizo into (not too) thin slices. Clean, wash, and drain the spinach and set aside.
2. Add some oil to a Dutch oven (or large pot) and heat up. Add the sliced mushrooms, sprinkle them with some salt, and fry/cook over medium-high heat. Cooking the mushrooms will take some time (about 5-8 minutes) – they will lose a lot of volume and water. Continue until the water is gone and most of the mushrooms got some color. Take them out of the pot and set aside.
3. Add more oil to the Dutch oven/pot and sauté the onions until soft and glossy – about 2-3 minutes. Add the diced garlic and sliced chorizo. Fry/cook until the sausage got some color – about 3-4 minutes. Next, add the tomato paste, dried oregano, smoked paprika powder, and cayenne pepper, as well as some salt and pepper. Mix everything and let the tomato paste and spices roast for a moment so they can develop some flavor. Add the mushrooms back to the pot, mix in, and then deglaze with the red wine. Let the wine cook down almost completely, then add the veggie broth and the heavy cream. Reduce the heat and let the sauce simmer for about 8-10 minutes until slightly thickened.
4. While the sauce is cooking heat up a large frying pan with some oil. Add the fresh gnocchi and fry them for several minutes until they are slightly browned in several spots.
5. Transfer the gnocchi to the Dutch oven/pot with the sauce and mix in. Add the drained baby spinach leaves and mix in as well – as soon as the spinach has wilted down, the dish is ready to be served. Season with some more salt and pepper if necessary and serve in bowls.
Notes
Make something amazing in the kitchen!
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