Leftover plain gnocchi in the fridge? Turn them into a hearty, creamy soup in minutes. Food creator Martin Cuisto’s recipe mixes spicy chorizo, melting mozzarella and a silky tomato-cream broth for a fast, comfort-food meal.
Quick creamy chorizo gnocchi soup — ready in 5 minutes
This version is designed for speed. It combines pantry staples and a bold cured sausage to make a rich, warming bowl. Five minutes of simmering is all it needs once the pot is assembled.
Ingredients for 4 people
- 2 cans or packs of ready gnocchi
- 1 chorizo, sliced or diced
- 20 cl (about ¾ cup) crème fraîche or heavy cream
- 2 tbsp tomato paste
- 2 chicken bouillon cubes
- 40 cl (about 1 2/3 cups) water
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 ball of mozzarella, torn or sliced
Simple method to assemble the soup
- Heat a large pot over medium heat. Add a splash of oil and brown the chopped onion, garlic and chorizo for 2–3 minutes.
- Stir in the tomato paste, then pour in the cream, water and crumble in the bouillon cubes.
- Add the gnocchi and stir to coat everything evenly in the sauce.
- Scatter the torn mozzarella on top and cover the pot.
- Let the soup simmer for about 5 minutes, until the cheese is melted and the gnocchi are warmed through.
Tips to boost flavor and texture
- If you like a smokier finish, briefly sauté the chorizo until slightly crisp.
- Swap crème fraîche for heavy cream or a mix of milk and cream for a lighter sauce.
- Finish with fresh herbs—basil or parsley brighten the dish.
- For more bite, add a pinch of chili flakes or a splash of white wine with the broth.
- Extra cheese options: grated Gruyère, crumbled goat cheese or a few pieces of gorgonzola.
Why use homemade gnocchi — and how to make them
Making gnocchi from scratch takes longer, but gives better texture and flavor. Prepare a batch and freeze extras for future quick meals.
Ingredients for homemade gnocchi
- 1 kg starchy potatoes (russet or similar)
- 250 g all-purpose flour
- 2 egg yolks
- Salt, to taste
Step-by-step homemade gnocchi method
- Wash and cut potatoes into large pieces. Place them in cold, salted water.
- Boil until tender, about 30 minutes. Drain, mash finely and let cool.
- Mix the potato mash with flour, egg yolks and salt in a bowl until a soft dough forms.
- On a floured surface, roll the dough into long ropes and cut into small pieces.
- Shape each piece by rolling it over a fork or lightly pressing with a knife to create ridges.
- Boil salted water and cook gnocchi until they float. Test one for texture, then drain.
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