Enjoy meatless Monday with this One-Pan Soy Chorizo Gnocchi Skillet! It’s an easy to make weeknight meal that includes veggies and packs tons of smoky flavor from the soy chorizo and salsa. You won’t miss the meat!
In my quest to cook and enjoy more vegetarian meals, I’ve been leaning into soy chorizo. It’s incredibly flavorful, has the same texture as ground meat, and way less grease than traditional chorizo.
Not only do I not miss the meat at all, but soy chorizo makes meals taste spectacular with very little extra work on my part. The flavor is already on point, so that’s one less thing to worry about. If you’ve already tried my Soy Chorizo Breakfast Burritos, you know what I mean!
Besides the soy chorizo, this skillet recipe also features gnocchi – it’s like you’re getting pasta but you’re also getting potatoes. All that plus sauteed zucchini and onions in a creamy smoky sauce, covered in melty cheese. It doesn’t get any better than this!
Total Time: 40 minutes
Method: Stovetop & Baked
Prep: Make-Ahead Friendly
What are the ingredients in this One-Pan Soy Chorizo Gnocchi Skillet?
The ingredients for this recipe are easy to find at most grocery stores, although I do have specific recommendations for the gnocchi and soy chorizo. Here’s a list of everything I used in this recipe and a little info for each:
- oil – You can use either avocado oil or olive oil to cook the soy chorizo, gnocchi and veggies for this recipe.
- soy chorizo – I’ve tried a few different brands, and the best by far is the Soy Chorizo from Trader Joe’s. Other brands have different textures and flavors that I don’t enjoy. The TJ’s brand is also only $2.99, compared to some brands costing over $5.
- gnocchi – There are lots of different brands of gnocchi at various grocery stores. The Trader Joe’s brand is great, along with other brands like De Cecco and Anna brand. I’ve only tried one brand (and apparently ejected the brand name from my memory) which I did not like, because it wouldn’t brown, only burn. If that happens to you, give it a try with another brand of gnocchi.
- kosher salt & fresh ground black pepper – The soy chorizo adds most of the flavor but since we’re adding other plain ingredients, a bit of salt and pepper helps bring all the flavors together.
- ground cumin – I like to add the a tiny bit of cumin to help bring a little more taco flavor to the dish.
- zucchini – Zucchini is really good at taking on the flavors of whatever it’s cooked in. Here, it’s the flavors of the soy chorizo! I love adding this veggie because it doesn’t have a strong flavor and helps bulk up the dish a bit.
- garlic & onions – Any good skillet recipe has some sautéed garlic and onions for flavor! But really though, these flavors go perfectly with the soy chorizo and make the whole skillet taste better.
- water – You could also use veggie broth here, but I don’t usually have that on hand. Water works just fine to help deglaze the bottom of the pan and function as part of the sauce. You could also add a few more tablespoons of water if you like it really saucy!
- half & half or dairy free alternative – I always use plain unsweetened Nutpods anytime a recipe calls for heavy cream for the sauce. Works like a charm for those of us trying to reduce our dairy intake but still love cheese 😎!
- mild salsa – Another main part of the sauce is salsa. Go for a thinner brand of mild salsa to help make a saucier dish. I like Pace! If your salsa is super thick, add a little extra water to help add some more liquid.
- cheddar cheese – The final step of this skillet is to cover it in cheese and stick it in the oven! This helps the cheese get nice and melty while the sauce thickens up and bubbles into the entire dish. Anyone else drooling?
How do you make this One-Pan Soy Chorizo Gnocchi Skillet?
The very best part about this recipe is that everything is cooked in the same pan. That includes the soy chorizo, the gnocchi, and the veggies. All before adding the final sauce ingredients to make it oh so creamy and bubbly.
First, preheat the oven to 425F. Next, choose your skillet: you’ll need a pan that’s at least 10 inches wide and oven safe. Place it over medium heat and add one tablespoon of oil.
While it’s heating, begin to remove the wrapper and plastic casing from the soy chorizo. I like the cut it right in the middle at the bend, then squeeze out each half. Add the soy chorizo to the pan. Use a wooden spoon or spatula to break up the soy chorizo as you would any ground meat.
Keep cooking the “meat”, stirring occasionally, until it’s browning and heated through, about 5 minutes. Transfer the soy chorizo to a large bowl and set aside.
Next is the gnocchi. Add the second of three tablespoons of oil to the same pan over medium heat. Add the gnocchi, cumin, salt and pepper. Cook, stirring occasionally, until the gnocchi is golden brown on both sides, about 7 minutes. If the gnocchi is sticking to the pan, try adding a bit more oil. When it’s done, transfer the gnocchi over to the bowl with the soy chorizo.
Same pan again! Finally, add the remaining tablespoon of oil and heat over medium (I’m sensing a trend…). Add the zucchini and onion and cook, stirring occasionally, until the zucchini is browned on both sides, about 7-8 minutes. Add the garlic cook for 1 more minute, until fragrant. Seriously, give it a whiff. I love cooking!!
Now that your soy chorizo, gnocchi and veggies are cooked, it’s time to bring in the liquids and make the sauce. Add the water to the pan and scrape the bottom to remove any stuck brown bits as the water heats up. If you have veggie broth, you could also use that here.
Next, add the cream and salsa, then stir to combine the liquids. Add the soyrizo and gnocchi back to the pan. Stir it together until everything is completely combined. Reduce the heat to low and bring it to a simmer (this will happen quickly), then remove the pan from the heat and stir gently one more time.
Flatten the top of the mixture in the pan and then spread the shredded cheese over the top. Bake in the preheated oven for 7-8 minutes or until the cheese is melted and sauce is bubbling.
Be careful with the pan – remember the handle is hot too! Let the skillet rest for at least 5 minutes before serving. Top with avocado and cilantro and enjoy!
What’s the best brand of soy chorizo?
Out of all the brands of soy chorizo I’ve tried, the Trader Joe’s Soy Chorizo is the best. It has the best smoky flavors that taste like real chorizo. It also has the best texture that’s just like ground meat. And it’s only $2.99, while most other brands are over $5 in my area!
Trust me, stick with the TJ’s brand. One brand I tried had some cinnamon or cloves going on, along with a very wet texture. It definitely affected the final quality of the dish in a negative way.
If you do try another kind of chorizo and would like to share how it worked out, please do in the comments below!
Can I use regular chorizo instead of soy chorizo?
Yes, you can use regular chorizo for this recipe if that’s what you prefer or have on hand.
The only change to the recipe – skip the oil altogether unless the pan gets dry. The grease from the chorizo should be more than enough to cook the gnocchi and veggies.
What should you serve with this meal?
In my opinion, the best way to serve this dish is topped with cilantro and a hefty portion of avocado for a complete meal. It would also be delicious served alongside some black beans or chips and corn salsa.
Best tips for making One-Pan Soy Chorizo Gnocchi Skillet:
Here are my tips for making the best Soy Chorizo Gnocchi Skillet in your kitchen:
- I know I keep repeating myself, but the Trader Joe’s Soy Chorizo is by far the best and will give you the most flavorful end result.
- Use a thinner salsa instead of a thicker one. This helps make a saucier final result. If you are using thicker salsa, thin it out with a little water.
- Add a little more water if the soy chorizo gnocchi mixture isn’t saucy enough for you.
- Taste test the soy chorizo gnocchi mixture to check flavors before topping with shredded cheese.
How do you meal prep this recipe?
This recipe is intended to be a weeknight meal plan filler recipe. With a family of four, there’s not likely to be any leftovers. However, there are a couple ways to prep this recipe ahead, if you prefer.
- Ingredient prep: Prep the veggies (garlic, onions and zucchini) ahead to give yourself a head start on the dish later.
- Complete meal prep: Make the recipe as written, but portion the ingredients evenly into four meal prep containers. The gnocchi may become soft as it absorbs more liquid, but otherwise this recipe tastes delicious as leftovers.
- Enjoy now & later: Prepare all the ingredients and make the recipe as written. Enjoy a portion now, and store prepared leftovers in meal prep containers with lids and use up with 3-4 days.
Is this recipe freezer-friendly?
I have not tested how well this recipe freezes and thaws. My guess is it would not taste as great after freezing – the gnocchi would probably have a weird texture as it tends to absorb moisture the longer it sits.
How to store One-Pan Soy Chorizo Gnocchi Skillet:
Store leftovers in an airtight container with lid and enjoy within 4 days.
How to reheat One-Pan Soy Chorizo Gnocchi Skillet:
To reheat from the fridge, microwave for 2 minutes, checking and stirring after 90 seconds.
Alternatively, place leftovers in an oven safe container, uncovered, and into a cold oven. Turn the oven on to 350F and set a timer for 25 minutes. Check temperature and add more time if needed until the center is hot.
Jump into meatless Monday (or any day!) with this One-Pan Soy Chorizo Gnocchi Skillet! It’s an easy to make weeknight meal that includes veggies and packs tons of smoky flavor from the soy chorizo and salsa. You won’t miss the meat!
- 3 tablespoons avocado oil or olive oil (divided)
- 1 (12-ounce) package soy chorizo
- 1 pound store-bought gnocchi
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon fresh ground black pepper, plus more to taste
- 1/4 teaspoon ground cumin
- 1 small zucchini, cut into quarter moons
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 1/2 cup water, room temperature
- 1/2 cup half & half or dairy free alternative (I like NutPods)
- 1/2 cup thin mild salsa (thin with 1-2 TB water if needed)
- 2/3 cup shredded cheddar cheese
- optional toppings: avocado, cilantro, sour cream, etc
- Cook the soy chorizo: Preheat oven to 425F. Heat 1 tablespoon oil in a large oven-safe skillet over medium heat. Once the oil begins to shimmer, add the soy chorizo (plastic casing removed!) and break it up into small pieces with a wooden spoon or spatula. Cook, stirring occasionally, until browning and heated through, about 5 minutes. Transfer the soy chorizo to a bowl and set aside.
- Cook the gnocchi: Add 1 tablespoon oil to the same pan over medium heat. Add gnocchi, cumin, salt and pepper. Cook, stirring occasionally, until the gnocchi is golden brown on both sides, about 7 minutes. Transfer the gnocchi to the bowl with the soy chorizo.
- Cook the veggies: To the same pan once more, add remaining 1 tablespoon oil and heat over medium. Add the zucchini and onion and cook, stirring occasionally, until the zucchini is browned on both sides, about 7-8 minutes. Add the garlic cook for 1 more minute, until fragrant.
- Make it saucy: Add the water to the pan and scrape the bottom to remove any stuck brown bits as the water heats up. Next, add the half & half and salsa, then stir to combine the liquids. Add the soyrizo and gnocchi back to the pan and stir until everything is completely mixed together. Reduce the heat to low and bring it to a simmer, then remove the pan from the heat and stir gently one more time.
- Bake: Flatten the top of the mixture in the pan and then spread the shredded cheese over the top. Bake in the preheated oven for 7-8 minutes or until the cheese is melted and sauce is bubbling.
- Serve & store: Let the skillet rest for at least 5 minutes before serving. Top with avocado and cilantro. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Soy chorizo brands: Different brands of soy chorizo vary can have drastically different textures and flavors. I highly recommend the Trader Joe’s Soy Chorizo over others – it has the best flavor, texture, and price of any brand I’ve tried.
For real chorizo: Yes, you can use real chorizo here if you want. In this case, omit the additional oil and cook the gnocchi and veggies in the oil from the chorizo.
Recipe inspired by One-Pan Gnocchi with Chorizo & Artichokes from Food52. Nutrition information estimated with My Fitness Pal.
- Serving Size: 1/4 of recipe
- Calories: 507
- Fat: 35g
- Carbohydrates: 38g
- Protein: 17g