One-Pot Wonders

One-Pan Gnocchi With Chorizo & Artichokes

February 24, 2023
11 Ratings
Photo by MJ Kroeger
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4 to 6
Author Notes

Don’t let the word 'gnocchi' in the title scare you—store bought is not only fine, but very necessary here.

To me, in order for a dish to act as a weeknight dinner it must meet a few requirements: ingredients that are easily acquired or already exist in the pantry, minimal clean-up involved, and it must come together quickly. This recipe ticks all those boxes. I love this recipe for its simplicity, low effort, and high reward.

Chorizo does a lot of the leg work here in terms of flavor, so much so that you only need to add salt, pepper, and a pinch of oregano. After cooking off the chorizo, the rest of the ingredients get cooked off in the chorizo fat, adding flavor and a bit of char. The key is not to overcook the vegetables to ensure they keep their color and some crunch.

If you’re abstaining from alcohol, swap the wine for vegetable or chicken stock.
Alexis deBoschnek

What You'll Need
  • 1 pound chorizo, casing removed
  • 1 tablespoon extra-virgin olive oil, divided, plus more if necessary
  • 1 pound store-bought gnocchi
  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 small red onion, halved and thinly sliced
  • 1 (14-ounce) can quartered artichokes, drained
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 teaspoon dried oregano
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  1. Heat ½ tablespoon olive oil in a large pan over medium high heat. Once the oil begins to shimmer, add the chorizo and cook, stirring occasionally, until browned and cooked through, about 5 to 6 minutes.
  2. Use a slotted spoon to transfer the chorizo to a bowl, leaving the fat in the pan, and set aside. Add the remaining ½ tablespoon olive oil and gnocchi and cook, stirring occasionally, until golden brown on both sides, 4 to 5 minutes. Transfer the gnocchi to the bowl with the chorizo.
  3. Add the Brussels sprouts and cook, stirring occasionally, until visibly charred in spots but still bright green, about 4 minutes (if the pan seems dry, add a drizzle of olive oil). Add the red onion, artichokes, salt, pepper, and oregano. Cook, stirring occasionally, until the onion is softened and artichokes are warmed through, about 3 minutes.
  4. Add the white wine and cook, scraping up any brown bits from the bottom of the pan, until the smell of alcohol has burned off, about 2 minutes. Add the chorizo and gnocchi back to the pan; stir to combine. Season with salt and pepper. Serve immediately.

See what other Food52ers are saying.

  • Smaug
  • FrugalCat
  • Alexis deBoschnek
    Alexis deBoschnek
  • Heidi Gucinski Menocal
    Heidi Gucinski Menocal
Alexis deBoschnek is a freelance recipe developer, cook, and video host based in the Catskills.

16 Reviews

Smaug October 4, 2023
What kind of chorizo? There are huge differences between Mexican, Spanish and Portuguese versions, and a lot of variety within those nationalities too. I think linguica (another sausage with a million varieties) would work pretty well too.
FrugalCat October 3, 2023
Really good. I used a yellow onion and subbed cut green beans for the Brussels Sprouts. There is a chorizo sold in my local market that is soft, not dried, and an 8 ounce link is around $2.
Heidi G. July 8, 2023
Why is this recipe have artichokes in the title? The picture and ingredient list shows Brussels sprouts.
Jules August 29, 2023
6th ingredient in the ingredients list: 1 (14-ounce) can quartered artichokes, drained
Heidi G. August 29, 2023
Thank you. I must missed them when looking at the recipe.
brushjl April 23, 2023
Loved everything about this, all my favorite ingredients, fast and one pan! A keeper.
Tracy H. April 8, 2023
My wife and I weren't fans of this recipe. It just didn't seem like the flavors of the various ingredients went well together. The recipe will be an inspiration for me to make a different variation of the dish with the gnocchi, sweet or hot Italian sausage, and perhaps asparagus. My wife suggested corn as well.
E. March 17, 2023
This shit is BANGING. just full of flavor. My husband cooked it so I can’t personally attest to how easy it was but he said it was “ridiculously easy” and I swear my whole body felt warm while eating it- there’s something magical about this recipe. 10, 10, 10 across the board
E. March 17, 2023
(Also I want to add that this recipe really must be incredible because I had to go through the whole headache of resetting my password just to leave this review!)
Alexis D. March 17, 2023
You win for best comment ever! So glad you liked it.
whittemd March 13, 2023
Tried this one but it unfortunately was a flop. Could just be us, we don’t eat chorizo often (I think this was the second or third time ever) but we weren’t a fan.
Alexis D. March 14, 2023
I'm sorry to hear you weren't a fan of this dish! The joy of this recipe is that you can easily swap in another type of sausage if you're not a fan of chorizo. Chorizo is certainly not for everyone (although I personally love it). I bet hot Italian sausage would be great in here!
Sarah G. March 7, 2023
I bought cured chorizo instead of fresh on accident and the recipe still turned out great! A really comforting dish with lots of vegetables and tonnes of flavour from the chorizo.
Alexis D. March 14, 2023
I'm so glad you enjoyed this dish! It's such a good weeknight recipe.
Kris February 27, 2023
Why are there Brussels sprouts but no artichokes in this recipe? Title says artichokes
Alexis D. February 27, 2023
Hi there! If you reread the ingredient list you'll see the artichokes are listed below the red onion.