Crispy Chorizo and Melted Manchego Gnocchi Skillet

Elevate your weeknight dinner with a skillet meal that brings the bold, smoky flavors of a traditional Spanish tapas bar directly to your home kitchen. This recipe focuses on simple, high-quality ingredients that transform into a cohesive, comforting dish in minutes.

By utilizing the rendered fat from cured chorizo, every piece of gnocchi is infused with a deep, savory richness that creates an unforgettable culinary experience for anyone at your table.

The magic of this recipe lies in the simplicity of the technique. By cooking the gnocchi directly in the rendered chorizo oil, the pasta absorbs all the smoky, spicy notes of the Spanish sausage, while the addition of tomato passata provides a balanced, acidic brightness.

Finished with a blanket of nutty, melted Manchego cheese, this skillet dish is designed to be served piping hot, straight from the oven. It is a perfect solution for those moments when time is short but the desire for a flavorful, restaurant-quality meal is high.

Ingredients

Why this recipe works

The method of rendering fat from the chorizo creates a naturally flavorful cooking medium, negating the need for added oils or fats. This base provides a deep, smoky foundation that permeates the gnocchi, ensuring flavor in every bite. The cast-iron skillet is essential here, as its superior heat retention allows for the simultaneous crisping of the gnocchi and the quick melting of the cheese under the broiler.

Using tomato passata instead of a chunky sauce keeps the texture refined and allows the chorizo oil to remain the star of the dish. The high heat of the broiler ensures the Manchego cheese browns beautifully without overcooking the delicate pasta.

This streamlined approach minimizes cleanup while maximizing the intensity of the Spanish-inspired flavors, resulting in a cohesive dish that feels sophisticated yet entirely accessible for any home cook.

Notes and substitutions

For the best results, use a high-quality, authentic Spanish cured chorizo. The quality of the sausage dictates the flavor of the entire dish, as the rendered fat is the primary seasoning. If the gnocchi are vacuum-packed, gently separate them before adding them to the skillet to ensure they crisp evenly. Freshly grated Manchego is highly recommended over pre-shredded varieties, as it melts more smoothly and provides a superior flavor profile.

A standard 10-inch cast-iron skillet is ideal for this recipe, as it provides enough surface area for the gnocchi to crisp without crowding. If a cast-iron skillet is unavailable, any oven-safe stainless steel skillet will work, provided it can withstand high broiler heat.

Ensure the handle of the skillet is heat-resistant or use a thick oven mitt when transferring the dish from the stove to the oven to maintain safety during the final broiling step.

• Manchego cheese: Aged white cheddar or an aged Gouda can provide a similar texture and depth, though the flavor profile will shift slightly away from the traditional Spanish style.
• Spanish cured chorizo: If Spanish cured chorizo is unavailable, a high-quality smoked paprika-spiced pork sausage can be used as a substitute to maintain the smoky flavor profile of the dish.

Equipment

• Cast-iron skillet
• Chef knife
• Cutting board
• Grater
• Measuring cups