Prep Time

10 mins


15 mins



This speedy gnocchi makes for tasty weeknight meal with smoky chorizo and nutty gruyere. Even better its a one pan and one pot wonder.

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  • 1 tablespoon olive oil
  • 200g chorizo, halved lengthwise and sliced 
  • 1 red onion, sliced
  • 2 cloves garlic, sliced
  • pinch chilli flakes
  • 120g bag baby spinach
  • 1 packet gnocchi
  • 1½ cups frozen peas
  • ½ cup (approx 50g) Mainland gruyere, grated
  • ½ cup (approx 50g) Mainland grated parmesan


  1. Heat the oil in a large frying pan, add the chorizo and fry for 5 minutes until crisp. Set aside. 
  2. In the same pan add the onion and fry for 5 minutes, then add the garlic, chilli flakes and cook for 1 minute. Add the spinach and cook until wilted, 1-2 minutes.
  3. Bring a full kettle of water to the boil and pour into a large saucepan. Season the water with salt and add the gnocchi and peas. Cook until the gnocchi floats to the top (approx 2-3 minutes), drain well and add to the frying pan along with the chorizo. 
  4. Toss well and add the gruyere. Put into bowls and top with the parmesan and serve.