Chorizo & Sweet Potato Gnocchi Recipe

Inspired by Farm & Table

Time40m

Serves4

pecan | kale | chive

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

7.05 oz (200 g) Chorizo sausage

1 1/8 lb (500 g) Sweet potatoes

14 1/8 oz (400 g) Gnocchi

3 1/2 oz (100 g) Kale, chopped

1.06 oz (30 g) Chives, chopped

1 3/4 oz (50 g) Pecans, chopped

2 tbs olive oil

3 tsp Garlic, minced

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Cooking Instructions

Prepare the Sweet Potatoes

Peel and dice the sweet potatoes into small cubes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash until smooth.

Cook the Chorizo

In a large skillet, heat the olive oil over medium heat. Add the chorizo and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

Sauté the Garlic and Kale

In the same skillet, add the minced garlic and sauté for 1 minute. Then add the chopped kale and cook until wilted, about 3-4 minutes.

Combine Ingredients

Add the cooked gnocchi, mashed sweet potatoes, and chorizo back into the skillet. Mix well to combine all the ingredients. Season with salt and pepper to taste.

Garnish and Serve

Remove from heat and stir in chopped chives and pecans. Serve hot and enjoy!