Bring me pumpkin and chorizo

A little while ago my flatmate Noelle sent me this message:

What you doing for dinner? On my way home

I got really excited as I was in the middle of making gnocchi and I didn’t have anything to serve it with yet. So I messaged right back:

Bring me pumpkin and chorizo

I then looked at my message and laughed as I realised that I was not making sense so I sent another message to explain

LOL I make best dinner ever

But then I decided I had to clarify about the chorizo

I want the whole sausage not the sliced stuff

All of this in about 45 seconds. I felt sorry for Noelle, I think I confused her, she came back with the following messages

Want me to get something? :)
hahahha what are you talking about? sausage??

Eventually I got the message across but sadly the shop did not have chorizo or pumpkin so we had to make something else. Ever since then I’ve had urges for this pumpkin and chorizo gnocchi.

This is a recipe I made up while trying to use up random things in the fridge, I was quite dubious about the pumpkin and chorizo mix but it works really well. The sweetness of the pumpkin balances out the saltiness of the chorizo. Best of all you just need 3 ingredients for the dish. I’ve shared this recipe with various friends and they’ve all come back to tell me how much they loved it.

This works best with homemade gnocchi, I’ve tried making this with the fresh stuff from the supermarket and it’s just not the same.

Pumpkin and chorizo gnocchi
Serves 2
  • 400-500 grams
    pumpkin
  • 2
    chorizo sausage [Or one long one]
  • roughly 400 grams
    uncooked gnocchi [you need enough for 2]
  1. Preheat oven at 200°C (400°F)
  2. Peel and chop the pumpkin into 1-2 cm cubes, transfer to a baking dish and lightly coat with olive oil. Bake for 10-15 minutes until the pumpkin is cooked through but not too soft. You don’t want to mash the pumpkin when mixing it through the gnocchi.
  3. Prepare boiling water for the gnocchi, salt the water if desired.
  4. Slice the chorizo down the middle and then cut into half centimetre slices so you have little half-moon chorizo pieces.
  5. Heat a large frying pan on medium heat and transfer the chorizo to the pan. Do not add any oil, the chorizo will grease the pan as it heats up.
  6. Cook until the pan is nice and oily and chorizo starts to brown about 2-3 minutes, add in the roasted pumpkin and cook for another 3-4 minutes. You may have to turn the heat down towards the end if the gnocchi is not ready in time. As long as nothing burns it’s ok.
  7. Meanwhile when the water starts to boil drop in the gnocchi and standby with a slotted spoon. Once the gnocchi floats to the top they are ready to be fished out. This can take as little as 1 minute if you are using fresh gnocchi.
  8. Transfer the cooked gnocchi straight into the frying pan (make sure you let it drain well on the slotted spoon first), if you’ve turned the down the heat turn it back up to medium and gently stir everything together until the gnocchi is coated in the pumpkin and chorizo oil.
  9. Let everything sizzle together for 1-2 minutes and serve.

7 thoughts on “Bring me pumpkin and chorizo

  1. omg, this looks divine! absolutely perfect. The combination of flavors here is making my mouth water. I am going to try this soon…after the holidays…still haven’t ordered my Xmas cards. Thanks so much for sharing. I am going to be referring to your blog a lot after the New Year when I start my gnocchi-making binge.

    • Thank you – I really hope you enjoy it as much as I do!! You’ll have to let me know if you discover any new gnocchi making secrets. That’s all my gnocchi secrets out of the bag now….

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