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Creamy Gnocchi

Creamy Gnocchi

with Chorizo, Spinach & Courgette

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Traditionally gnocchi is boiled in salted water. In this recipe we've given it a HelloFresh twist by pan-frying it instead, so that the outside is crisp and the inside pillowy soft - two textures in one small package! We've combined it with smoky chorizo and crème fraîche for a delicious creamy dish!

Tags:Family Friendly
Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ kg


(ContainsCereals containing gluten)

1 clove


½ unit(s)


½ punnet(s)

Cherry Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley

1 pack(s)


¼ unit(s)

Chicken Stock Pot

1 bag(s)

Baby Spinach

1 pot(s)

Creme Fraiche


Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2987 kJ
Energy (kcal)714 kcal
Fat28.0 g
of which saturates15.0 g
Carbohydrate89 g
of which sugars8.0 g
Protein26 g
Salt6.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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Heat a splash of oil in a frying pan on medium-high heat. Add in the gnocchi and gently pan-fry until golden all over. This should take around 10 mins. Turn the gnocchi frequently to make sure they don't burn. Tip: Do this in batches and when one batch is ready, keep them warm on a baking tray in your oven whilst you get on with the next batch.


Peel and grate the garlic (or use a garlic press). Remove the top and bottom from the courgette, cut lengthways into 1cm strips, then chop into chunks. Cut the cherry plum tomatoes in half through the equator and pop into a bowl. Drizzle over a glug of oil and season with a pinch of salt. Mix well and keep to one side. Pick the parsley leaves from their stalks and keep to one side (discard the stalks).


Heat a splash of oil in a large saucepan on medium heat. Add the chorizo and cook until it is browned and has released its lovely red oil, 5-7 mins. Once the chorizo is cooked, add the garlic. Cook for 1 minute more, then add the stock pot and water (see ingredients for amount). Stir to dissolve the stock pot and bring to the boil.


When the sauce is boiling, add the courgette and baby spinach. Cover the pan with a lid or plate and cook until the courgette is soft and the spinach has wilted, 4-5 mins.


Mix in the crème fraîche and bring back to the boil. Tear in half the parsley leaves and add salt and pepper to taste.


Roughly chop the remaining parsley leaves, add to the tomatoes and mix well. Add the gnocchi to the sauce and stir to combine. Spoon the creamy gnocchi into bowls and finish with the tomatoes on top. Enjoy!