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One-Pan Soy Chorizo Gnocchi Skillet
Yield: 4 servings 1x
Prep: 5 minutesCook: 35 minutesTotal: 40 minutes
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!
Units:
Scale:
Ingredients
- 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
Instructions
- 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:Â 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:Â 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.Â
- 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:Â 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.
Notes
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.Â
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.
Nutrition Information
- Serving Size: 1/4 of recipe
- Calories: 507
- Fat: 35g
- Carbohydrates: 38g
- Protein: 17g
Find it online: https://projectmealplan.com/one-pan-soy-chorizo-gnocchi-skillet/