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Prep time
15 minutes
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Cook time
30 minutes
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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
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Ingredients
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1 pound
chorizo, casing removed
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1 tablespoon
extra-virgin olive oil, divided, plus more if necessary
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1 pound
store-bought gnocchi
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1 pound
Brussels sprouts, trimmed and quartered
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1
small red onion, halved and thinly sliced
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1
(14-ounce) can quartered artichokes, drained
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1 teaspoon
kosher salt, plus more to taste
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1/2 teaspoon
freshly ground black pepper, plus more to taste
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1 teaspoon
dried oregano
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1/4 cup
dry white wine, such as Sauvignon Blanc
Directions
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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.
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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.
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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.
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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.
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