Spicy Sweet Potato Gnocchi with Chorizo

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Spicy Sweet Potato Gnocchi with Chorizo


  • 1 package Cappello's Sweet Potato Gnocchi
  • 2 tablespoons avocado oil
  • 1/2 red onion, quartered
  • 1 green pepper, cut into 1 inch pieces
  • 1 teaspoon salt
  • 2 cups diced cured chorizo
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper, plus more if you like it extra spicy
  • 1/3 cup crumbled queso fresco


  • Heat the oil in a large heavy-bottomed pan over medium high heat.
  • Add in the onions, peppers and salt; cook for 5-7 minutes or until tender and a bit crispy.
  • Then add the chorizo, chili powder, cumin and cayenne and continue cooking for another 5 minutes; stirring frequently to heat the chorizo through and mix the seasonings around.
  • Finally, move the vegetable-chorizo mixture to one side of the pan, add in the frozen gnocchi to the empty side, cover and let sit for 2-3 minutes then stir gently; be careful not to mash the gnocchi as you stir.
  • When gnocchi is crispy and cooked through, remove from heat, top with queso fresco and serve immediately.

Kids Can Do

  • Crumble the queso fresco

  • Measure out the spices