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Chorizo and Bacon Gnocchi Recipe

Updated on August 26, 2014
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Jeff Johnston is a medieval reenactor and avid history fan. He is also the publisher at Living History Publications.

The Challenge of Gnocchi

Gnocchi is one of the hardest pastas to master, but well worth the effort. Many recipes will recommend you roll it out, carefully cut it into 1 inch rounds then use a fork to carefully shape it, with this recipe I said "screw that" and just tore the gnocchi dough into 1 inch pieces and threw them in the water. This method may not have been as pretty (although I liked the end result, it had a certain random ascetic) but my gnocchi didn't clump together as it has when I have tried the more careful approach in the past, and it was much quicker.

I used a Kitchen aid with dough hook to kneed my dough but you can certainly hand kneed if you wish.

Cast your vote for Chorizo and Bacon Gnocchi
Nutrition Facts
Calories 712
Calories from Fat306
% Daily Value *
Fat 34 g52%
Saturated fat 13 g65%
Unsaturated fat 20 g
Carbohydrates 66 g22%
Sugar 3 g
Fiber 3 g12%
Protein 33 g66%
Cholesterol 139 mg46%
Sodium 1121 mg47%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Cook Time

Prep time: 1 hour
Cook time: 20 min
Ready in: 1 hour 20 min
Yields: 4-6 people


  • 1 1/2 to 2 lbs Chorizo Sausages
  • 1/2 lbs Bacon
  • 3-6 Tomatoes, according to taste
  • Salt, to taste
  • 3 Potatoes, peeled and diced
  • 3 cups flour
  • 2 eggs


  1. boil the potatoes until they are soft. Drain well and set aside to dry
  2. cut bacon in to small bite size pieces and fry until just cooked
  3. slice chorizo and add to the pan
  4. When potatoes are cool to the touch mash them well or run them through a potato ricer
  5. put potatoes in mixing bowl of a kitchen aid add 1 cup of flour and a pinch of salt lightly mix
  6. form a well in the potato and flour mix and add the eggs
  7. using the dough hook for the kitchen aid kneed the dough slowly adding flour until you have a dry well formed dough ball
  8. once the chorizo is fried drain excess fat and return to stove on medium heat
  9. dice tomatoes and add them to the frying pan with the chorizo and bacon mix
  10. in a large pot add water and bring to a boil
  11. form large dough ball into smaller more manageable balls and begin tearing small 1 inch pieces off and tossing them into the boiling water being careful not to add too many or they will clump together
  12. when the gnocchi rises to the top of the water they are done, remove them from the water drain well and add them to the frying pan, you may need to do the gnocchi in batches
  13. turn the heat up on the frying pan and mix the gnocchi into the mix well and fry for a few minutes until they brown slightly
  14. serve immeditately

Chorizo and Bacon Gnocchi Pictures

Chorizo and Bacon Gnocchi Plated
Chorizo and Bacon Gnocchi Plated | Source
Chorizo and Bacon Gnocchi in the pan
Chorizo and Bacon Gnocchi in the pan | Source

© 2014 Jeff Johnston


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