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Chorizo & Creamy Spinach Gnocchi

An easy gnocchi recipe with chorizo and creamy spinach that can be on the table in less than 30 minutes. This is a sure fire family favourite, and I guarantee even the fussiest eater in your house will clear their plate in record time.
Prep Time3 mins
Cook Time15 mins
Total Time18 mins
Course: Appetiser/Main Meal, Dinner
Cuisine: Italian
Keyword: best gnocchi recipe, gnocchi dishes, gnocchi sauce recipe
Servings: 4
Calories: 631kcal


  • 400 g fresh chorizo sausages approx. 4 sausages
  • 1 clove garlic crushed
  • 60 ml (4 Tablespoons) lemon juice
  • 250 ml (1 cup) creme fraiche
  • 200 g fresh spinach
  • ground black pepper & sea salt
  • 500 g gnocchi


  • Put a large pot of water for the gnocchi on to boil.
  • Remove the skins from the fresh chorizo.
  • Place a large fry pan over a medium heat and add the chorizo meat to the pan.
  • Fry the chorizo, stirring occasionally, for about 10 minutes until the meat is browned and has started to release some of the flavoured fat from the sausage meat.  Take care not to stir the pan too much as you want the meat to brown a little on all sides. 
  • Add the crushed garlic to the pan, and cook for 30 seconds or until the garlic is fragrant.
  • Pour the lemon juice into the pan, and allow it to bubble a little. Scrape the bottom of the pan to stir the browned meat juices into the lemon juice.  
  • Add the creme fraiche to the pan and stir it through the sausage meat.
  • By now the water in the large pot should have come to the boil.  Pour the gnocchi into the boiling water and cook according to the packet instructions. 
  • Whilst the gnocchi is cooking, stir the spinach through the creamy chorizo sauce in the fry pan and allow it to wilt slightly.
  • As the gnocchi bubbles to the surface of the boiling water, scoop the cooked gnocchi directly into the chorizo and spinach sauce with a slotted spoon.
  • Gently stir the cooked gnocchi through the chorizo and spinach sauce to coat the gnocchi.
  • Season well with ground black pepper.  You may also need to season with salt if the sausages weren't that salty. 
  • The sauce should be loose enough as the water clinging to the gnocchi as it is transferred to the fry pan should be enough to thin out the sauce.  If you do find the sauce a little dry, add a little of the hot gnocchi cooking water at this stage to loosen it. 
  • Serve the gnocchi immediately in warmed pasta bowls.


  1. This recipe will not work with dried chorizo sausage.  Make sure to use fresh sausage only in this sauce. 
  2. The sausage can be fried off in advance, although this doesn't save all that much time given this is such a quick recipe. 
  3. This gnocchi sauce is best made just prior to serving.  It can be reheated, but you do risk splitting the creme fraiche.
  4. Any leftovers can be reheated the next day, but they don't taste quite as god as the first time around. 


Calories: 631kcal | Carbohydrates: 55.8g | Protein: 22.4g | Cholesterol: 78.8mg | Sodium: 1339.8mg | Sugar: 1.7g | Vitamin A: 1000IU | Vitamin C: 28.9mg