Crispy Chorizo and Melted Manchego Gnocchi Skillet Tips, FAQ & printable recipe

Tips for success

To add an extra layer of complexity, consider deglazing the skillet with a splash of dry sherry after sautéing the garlic and shallots, but before adding the tomato passata. This will lift any browned bits from the bottom of the skillet and incorporate a deeper, more nuanced flavor into the sauce. Ensure the liquid has mostly evaporated before adding the passata so the final sauce remains thick and flavorful.

If you find the sauce is too thick before adding the cheese, add a tablespoon of pasta water or hot water to loosen it slightly. This helps the sauce coat the gnocchi more effectively.

When choosing parsley for the garnish, ensure it is fresh and dry; finely chopping it just before serving preserves its vibrant color and fresh, herbaceous flavor, which cuts through the richness of the melted cheese and chorizo oil perfectly.

Variations

• Vegetarian Spin: Replace the chorizo with sun-dried tomatoes and smoked paprika. This maintains the smoky, savory profile while providing a rich, chewy texture that complements the gnocchi and Manchego cheese perfectly.
• Spicy Kick: Add a teaspoon of red chili flakes when sautéing the shallots. This enhances the natural heat of the chorizo and adds an extra layer of warmth to the entire dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat in a skillet over low heat, adding a splash of water to loosen the sauce, or microwave until heated through.

If you have leftovers, allow them to cool to room temperature for no more than two hours before transferring them to an airtight container. Keep the container in the refrigerator to maintain the quality of the cheese and the texture of the gnocchi.

Properly stored, the dish will remain flavorful for up to two days. Note that the gnocchi will continue to absorb the sauce, so you may need to add a small splash of water when reheating.

While this dish is best served immediately, you can prepare the chorizo, shallot, and garlic mixture in advance. Keep this base in the refrigerator until you are ready to cook. When ready to serve, heat the base in your skillet, add the gnocchi and passata as directed, and proceed with the rest of the steps. This saves time during the final preparation, making it a convenient option for a quick weeknight dinner.

Serving ideas

Serve this dish directly in the cast-iron skillet for a rustic, authentic presentation that also keeps the contents warm for longer. Place the skillet on a heat-proof trivet in the center of the table and provide large serving spoons.

The contrast between the crispy gnocchi, the smoky chorizo oil, and the gooey, melted Manchego makes for a visually striking and satisfying main course that requires little else but a simple green salad on the side.

Because the dish is rich and flavorful, it pairs beautifully with light, acidic accompaniments that cleanse the palate. A crisp, dressed arugula salad with a lemon vinaigrette or some crusty bread to soak up the remaining chorizo oil are excellent choices.

Ensure everyone has their own plate, but encourage guests to scoop directly from the skillet to enjoy the best of the melted cheese pull and the textures created by the broiling process.

Frequently asked questions

Recipe card

Crispy Chorizo and Melted Manchego Gnocchi Skillet

Prep 5 minCook 10 minTotal 15 minServes 4

Ingredients

• 200 grams Spanish cured chorizo, diced
• 1 shallot, diced
• 4 cloves garlic, minced
• 120 milliliters smoky tomato passata
• 500 grams gnocchi
• 120 grams Manchego cheese, grated
• 2 tbsp fresh flat-leaf parsley, chopped, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

18.5 g

Carbohydrates

42 g

Fat

26 g

Fiber

2.5 g

Sugar

3 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.