Summer gnocchi & chorizo salad

January 10, 2018
Serves 2 People
Prep time
Cook Time

This salad is amazingly satisfying. Lucky it is on the spicy side, so I can’t go too crazy with my portion size. I use a 700 grams packet of gnocchi for the recipe, but probably for majority of people 500 grams packet will be enough for 2 people 🙂 I have cooked this dish with either chorizo or chorizo salami. My preference is chorizo salami as the slices are thinner.


  • 1
    packet of potato gnocchi
  • 100 Grams
    green beans, blanched and sliced
  • 1
    small can (125 grams) of corn kernels
  • 100 Grams
    chorizo salami or chorizo
  • 100 Grams
    chargrilled capsicum, sliced (from the jar)
  • 5
    baby bocconcini balls, torn


  1. Cook the green beans in boiling waters for 2 minutes. Take them out with the slotted spoon, so you can use the same pan for cooking gnocchi. Slice the beans once they have cooled down a bit.

  2. Slice the chorizo salami and add the slices to a hot frying pan. You don't need olive oil as chorizo will release fat. After 3 minutes, add corn and capsicum slices. Fry for a further 3 minutes or so and keep stirring.

  3. Whilst chorizo mixture is cooking, add gnocchi to the boiling water and cook for about 2 minutes util they rise to the surface. Drain.

  4. Add gnocchi and beans to the chorizo mixture, and mix well. Remove from the heat. Add torn bocconcini to the salad. Toss to combine.


There are no reviews yet.

Be the first to review “Summer gnocchi & chorizo salad”