Chorizo Gnocchi Chilaquiles

Chorizo Gnocchi Chilaquiles is a lazy weekend breakfast or brunch dish that you can whip up literally in less than half and hour. It uses a lot of help from the store, but that’s okay. Sometimes we just want to be in and out of the kitchen as quick and as painless as possible. Save the long time-consuming recipes for dinner. You need to finish breakfast quickly so you can get back to bed or cozy up on the couch to binge your favorite show or watch your favorite movie for the 100th time. Wait, is that just me? Whatever the case might be, you’ll love this take on a dish we all know and love.

Set a large skillet over medium-high heat. Once hot, drizzle in the olive oil and add the soyrizo. Cook, stirring often, until just starting to brown, about 5 to 8 minutes.

**Tip: I prefer to use soyrizo because I find it to be less heavy and less greasy, but you can totally use regular pork or beef chorizo for this. You just might have to skim some of the excess fat.**

Stir in the gnocchi and cook for another 3 to 5 minutes, or until just starting to brown. Add the tomato sauce, stirring up all of those browned bits from the bottom of the pan. Lower the heat and simmer until the sauce has thickened and the gnocchi have softened, about 8 to 10 minutes.

**Tip: A quick time saving tip whenever I make chilaquiles, instead of making a sauce from scratch, I just use a spicy tomato sauce. I like the El Pato brand. It’s a small yellow can with a duck on it and it’s usually in the canned tomato aisle or the Hispanic foods aisle at the grocery store. It works like a charm!**

With a wooden spoon, make little wells in the gnocchi and crack in an egg into each. Season the top lightly with salt and black pepper. Cover the pan and cook until the egg whites have set but the yolks are still runny.

**Tip: If you don’t have a lid for your big skillet you can set a baking sheet over the top. Or you can also pop the skillet in 350°F oven for 5 to 8 minutes to cook the eggs.**

Remove the skillet from the heat and uncover. Garnish with avocado, onion, radish, cilantro and queso fresco. Serve with lime wedges.

You can essentially use this same recipe for more traditional chilaquiles. Brown the soyrizo as directed but then add in the sauce. Bring to a simmer and then stir in tortilla chips instead. Just make sure they’re really good tortilla chips. Most grocery stores these days have restaurant-style chips.

Alternately, if you don’t want to keep it one pot and/or you prefer your eggs cooked a different way, you can skip the egg part and once the gnocchi have cooked, top as directed. Then just cook the eggs separately, fried or scrambled, and serve on the side.

Let me know what you think below. If you make this recipe (or any other recipe from the site) I’d love to hear your thoughts and/or see a picture of it. You can share it on Instagram and tag me so I can see it.

Chorizo Gnocchi Chilaquiles
5 from 1 vote

Chorizo Gnocchi Chilaquiles

This Chorizo Gnocchi Chilaquiles is a super quick, super delicious, breakfast, brunch or breakfast-for-dinner recipe that won't disappoint!
Servings 4
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Equipment

  • Large Skillet or Pot
  • wooden spoon

Ingredients

  • 2 tablespoons olive oil
  • 1 9-ounce package soyrizo (can use beef or pork as well)
  • 16 ounces gnocchi
  • 16 ounces spicy tomato sauce (such as El Pato)
  • 6 large eggs
  • Kosher salt and coarse black pepper
  • 1 large avocado diced
  • 1/2 cup red onion diced
  • 4 radishes thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup queso freso crumbled
  • 1 lime sliced into wedges

Instructions

  • Set a large skillet over medium-high heat. Once hot, drizzle in the olive oil and add the soyrizo. Cook, stirring often, until just starting to brown, about 5 to 8 minutes.
  • Stir in the gnocchi and cook for another 3 to 5 minutes, or until just starting to brown. Add the tomato sauce, stirring up all of those browned bits from the bottom of the pan. Lower the heat and simmer until the sauce has thickened and the gnocchi have softened, about 8 to 10 miuntes.
  • With a wooden spoon, make little wells in the gnocchi and crack in an egg into each. Season the top lightly with salt and black pepper. Cover the pan and cook until the egg whites have set but the yolks are still runny. If you don't have a lid for your big skillet you can set a baking sheet over the top. Or you can also pop the skillet in 350°F oven for 5 to 8 minutes to cook the eggs.
  • Remove the skillet from the heat and uncover. Garnish with avocado, onion, radish, cilantro and queso fresco. Serve with lime wedges and enjoy!
Course: Breakfast, Brunch
Cuisine: American, Mexican
Keyword: Brunch, Gnocchi, Quick and Easy, Tex-Mex

Join the Conversation

  1. 5 stars
    great dish, haven’t seen one like it before either, creative combination of gnocchi and chorizo, and as chilaquiles! Nice, thank you

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