How to make it

  • 1. In a suitable pot or pan heat the oil and cook the Chorizo until just starting to brown. See Photo
  • 2. Add the onions & garlic and Sauté until the onions turn translucent.
  • 3. Add the spinach and cook another couple of minutes. See Photo
  • 4. Add everything else and bring to a slow simmer.
  • 5. Cover & simmer, stirring occasionally, for at least 30 minutes. You may want to add a bit of water if the sauce gets too thick.
  • 6. Add the gnocchi, homemade or store bought, and fold together.
  • 7. Continue cooking, folding occasionally, until the gnocchi are heated through.
  • 8. Serve soonest. See Photo
  • A fresh green salad is a must with this dish. The usual sprinkling of good Parmesan cheese and a garnish of a sprig or two of parsley go well. See Photo

Reviews & Comments 3

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  • hollyeats 6 years ago
    Never could get Mexican chorizo here but the Spanish is available, so I must try this dish. Unfortunately we can only get fresh baby spinach in spring so I will try using frozen leaf... letcha know how it works.
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    " It was excellent "
    keni ate it and said...
    Made this a while ago but then was away from the site for a, it's time to add the photo and review. SO good. I used gnochhi and I did let this simmer all day in the slow cooker. I loved this. I used all fresh herbs and maybe just a lil more chorizo. Thank you, sir! Added a thread in IMI! Elgourmands Pasta Sauce
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  • chefmal 7 years ago
    I'm ignoring the chorizo cos I can't have it but your version of tomato sauce looks really cool.
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  • sosousme 7 years ago
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