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Chorizo and pepper gnocchi recipe

Chorizo and pepper gnocchi recipe

36 ratings

Soft and pillowy gnocchi get a boost of flavour with smoky chorizo and bright peppers. Ready in just 30 minutes, finish off with a shaving of pecorino for some welcome cheesiness. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 346 calories / serving
  • Healthy


  • 4 tsp olive oil
  • 2 red onions, finely sliced
  • 1½ mixed peppers, sliced
  • 60g chorizo slices, cut into strips
  • 2 garlic cloves, crushed
  • ¼-½ tsp crushed chillies, to taste
  • 500g pack gnocchi​
  • ½ lemon, juiced​
  • 100g baby spinach
  • 10g pecorino
  • 10g fresh basil, leaves picked
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    3g 15%
  • Sugars

    5g 6%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 54g Protein 10.7g Fibre 4.7g


  1. Heat 2 tsp oil in a large frying pan over a medium heat. Add the onions, peppers, 50ml water and a pinch of salt, and fry for 10 mins until tender. Add the chorizo, garlic and chillies, and fry for 1-2 mins until fragrant and the chorizo starts to release its oils.

  2. Tip the gnocchi into the pan with another 1 tsp oil and cook for 10 mins, stirring frequently, until the gnocchi starts to crisp and turn golden.

  3. Meanwhile, whisk the remaining 1 tsp oil in a bowl with the lemon juice and season with a little black pepper. Toss through the spinach. Serve the gnocchi scattered with the cheese and basil leaves, with the spinach salad alongside.

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