Potato Gnocchi with Vegan Chorizo Sauce

Thanksgiving.. the time for family, friends, and most importantly: food. Coming from an Italian family, pasta has always been a staple. Every family party we have: pasta. Every birthday party we have: pasta. Thanksgiving? You can bet there will be pasta.

So when I was challenged to come up with a quick, easy, and delicious plant-based Thanksgiving recipe, I knew it had to include pasta. For this dish, however, we’re thinking outside the box. We aren’t using linguini, penne, or any of your traditional pasta shapes, we’re using the holy grail: gnocchi. Gnocchi is a personal favorite of mine as it’s made from potatoes, is pillowy soft, and makes for a super hearty dish. While this dish looks fancy, it takes little to no time at all and just about zero cooking skills to create it. Let’s dive in.

This recipe is really easy, requiring just 6 ingredients and around 20 minutes (max). While I used pre-made gnocchi and a bottle of tomato sauce here to save time, you are more than welcome to make your own from scratch (or you can totally just say you did for bragging rights, I won’t tell).

In order to satisfy all of your guests (meat-lovers +vegans), one of the star ingredients I used to help to transform the boring jarred sauce into something amazing, I added Loma Linda Chorizo. I’m currently obsessed with this Chorizo since it’s made with 100% plant-based protein, is gluten-free, non-GMO and is a great addition to pretty much anything. It’s better than the real deal; classic yet bold Chorizo taste, in a plant-based meatless crumble that is a perfect addition to any pasta dish to give it a hearty element.

I stumbled upon Loma Linda® products recently and was so excited when I saw that they launched a new line of shelf-stable Plant-Based Protein Meal Solutions and Meal Starters. There are so many tasty varieties like Taco Filling, Southwest Chunky Stew, and the Chorizo I’m using here. I’ve loved keeping Loma Linda products on hand so I don’t have to sacrifice taste or health when I’m pressed for time. Their new products are my lazy daydream with plant-based meal solutions and starters that can be prepared in just 60 seconds and are microwave friendly. Check them out & click here to find out where you can get Loma Linda products near you!

While I decided to use regular gnocchi here, I think it would also be delicious with sweet potato gnocchi! Feel free to mix it up and try out different flavor combos. No matter what, these simple ingredients pack a flavor punch and will be loved by even the pickiest of eaters.

When you bring this dish to your Thanksgiving festivities, let me know how you liked it! At my house, it’s always the first to go. Leave a comment below, give it a rating, and don’t forget to tag me @katerinaseigel on Instagram so I can see your amazing dishes. Enjoy loves!

Potato Gnocchi with Vegan Chorizo Sauce (Easy & Perfect for Entertaining!)

• 1 package of gnocchi (around 17 oz – if making dish vegan, be sure to find a gnocchi without eggs)
• 1 bottle of pasta sauce (I prefer tomato basil)
• 1 cup chorizo (I used my favorite Loma Linda Chorizo)
• 1 cup of spinach
• Some basil leaves
• Shredded cheese (I used a vegan brand)

1. Cook the gnocchi according to the package directions. (Sometimes they are sold pre-cooked, but if not, you just have to boil them! Very easy).
2. Once the gnocchi is cooked, set it aside. Heat a skillet on medium heat with 1 tsp of oil. Add the spinach, and cook until it is wilted.
3. When the spinach is wilted, add the gnocchi to the pan and toss together to combine. Turn off the heat, and set aside.
4. Heat up your pasta sauce in a pot over medium heat. Once warm, add the Loma Linda Chorizo and stir together so it’s evenly mixed. I love how the Chorizo gives the sauce more body and protein.
5. Once the sauce mixture is heated through, plate your gnocchi.
6. Add the gnocchi and spinach to a dish, then add the sauce on top.
7. I also like to add fresh basil, shredded cheese, and some red pepper flakes.
8. Serve and enjoy!

This post is sponsored by Atlantic Natural Foods. All opinions and ideas are my own.