Crispy Chorizo and Melted Manchego Gnocchi Skillet Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready, as the cooking process moves quickly once the chorizo begins to render its oil. Dice the chorizo into uniform pieces to ensure consistent rendering. Mince the garlic and dice the shallot finely so they incorporate smoothly into the sauce.

Grate the Manchego cheese just before you are ready to broil, as fresh cheese melts more effectively than pre-grated versions. Have your oven rack positioned correctly for broiling, usually in the upper third of the oven, to ensure the cheese browns without drying out the gnocchi.

Instructions

Rendering and Sautéing

1. 1Sauté the aromatics and chorizo
   Place the diced Spanish cured chorizo into a cold cast-iron skillet and bring to medium heat to render the vibrant red oils. Once the oil is flowing, add the diced shallot and minced garlic, sautéing until they are softened and fragrant, taking care not to burn the garlic.
   Look for Chorizo is sizzling and the oil has rendered into a deep red color.
   Tip Keep the heat moderate to ensure the chorizo releases its oil without turning the bits too tough.

The kitchen should be filled with the smoky, spicy aroma of the chorizo. The chorizo should have released a significant amount of vibrant, red-tinted oil into the bottom of the skillet, and the shallots and garlic should be translucent and soft, having absorbed the savory essence of the sausage fat.

Combining and Crisping

2. 2Incorporate passata and gnocchi
   Stir the smoky tomato passata into the skillet, coating the chorizo and aromatics. Add the gnocchi directly into the skillet, ensuring they are well-coated in the red chorizo oil. Sauté the gnocchi until they are slightly crisp on the edges and heated through, maintaining a consistent temperature of approximately 180°F (82°C) for the pasta mixture.
   Look for Gnocchi edges are beginning to turn golden and crispy in the oil.
   Tip Ensure the gnocchi are evenly spaced to achieve uniform crispiness across every piece.

The gnocchi should be well-coated in the red oil and tomato passata. You are looking for a visible crispness on the outer edges of the gnocchi, which adds a pleasant textural contrast to the soft interior. The mixture should be hot and cohesive, with the sauce lightly clinging to each piece.

Broiling the Manchego

3. 3Broil with Manchego
   Sprinkle the grated Manchego cheese evenly over the gnocchi mixture. Place the entire cast-iron skillet under the broiler for 2 minutes, or until the cheese is bubbling, melted, and golden brown. Remove carefully from the oven, garnish with fresh chopped flat-leaf parsley, and serve immediately while sizzling.
   Look for Cheese is bubbling and showing golden brown spots on the surface.
   Tip Watch the skillet closely while under the broiler, as cheese can transition from perfectly melted to burnt in mere seconds.

The Manchego should be fully melted, with a bubbly, golden-brown crust forming on the surface. The dish should look inviting and vibrant, with the deep red oil peaking through the melted cheese. It is now ready to be finished with fresh parsley and served immediately for the best texture and flavor.

Common mistakes

A common mistake is overcrowding the skillet, which prevents the gnocchi from developing a crispy exterior and instead leads to steaming.

Ensure the gnocchi are in a single layer to achieve the best texture. Another error is burning the garlic; keep the heat moderate during the initial sauté phase to avoid this.

Finally, do not walk away when the skillet is under the broiler. Cheese can transition from perfectly melted to burnt in seconds, so keep a close eye on the oven until it reaches the desired level of browning.

How to tell it’s done

The dish is considered done when the Manchego cheese is fully melted and bubbling across the entire surface of the skillet, with distinct golden-brown spots forming. The gnocchi should feel slightly crisp on the exterior while remaining pillowy and tender on the inside.

The sauce should be thickened and clinging to the gnocchi, with the vibrant red chorizo oil visible throughout the mixture. There is no raw protein in this dish, so the focus is entirely on achieving the desired textures of the pasta and the melted, golden cheese topping.