Description
Gnocchi with Chorizo and Creamy Harissa Sauce
Ingredients:
1 tsp sunflower oil
150 g (5.3 oz) diced chorizo
1 small onion, finely diced
1 red bell pepper, sliced
2 cloves garlic, minced
¼ tsp salt
¼ tsp black pepper
1 ½ tbsp harissa paste
1 tbsp tomato puree
200 ml (7 fl oz) full-fat coconut milk
150 g (5.3 oz) cherry tomatoes, halved
500 g (17.6 oz) fresh gnocchi
60 g (2 packed cups) baby spinach
To Serve:
Chilli flakes
Black pepper
Freshly chopped parsley
Directions:
Heat oil in a large frying pan over medium-high heat.
Add chorizo, cook 3-4 minutes until oils release, then set aside.
Lower heat; sauté onion, bell pepper, garlic, salt, and pepper for 5 minutes.
Stir in harissa paste and tomato puree.
Add coconut milk and cherry tomatoes; simmer 5 minutes.
Cook gnocchi in boiling water 2-4 minutes, then transfer to the sauce.
Mix in spinach and cooked chorizo; cook until spinach wilts.
Prep Time: 25 minutes
Kcal: 580 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, gather all ingredients. Heat the sunflower oil in a large, deep pan over medium-high heat. Add the diced chorizo and cook for 3-4 minutes, stirring occasionally, until it’s crispy and its flavorful oils have released. Remove the chorizo with a slotted spoon and set aside, leaving the oil in the pan.
Reduce the heat to medium. Add the finely diced onion and sliced red bell pepper to the pan. Sauté for 4-5 minutes until softened. Add the minced garlic, salt, and black pepper, and cook for one more minute until fragrant. Stir in the harissa paste and tomato puree, coating the vegetables, and cook for 60 seconds to deepen the flavors.
Pour in the full-fat coconut milk and add the halved cherry tomatoes. Bring the sauce to a gentle simmer and let it cook for 5 minutes, allowing it to thicken slightly. While the sauce simmers, cook the fresh gnocchi in a separate pot of well-salted boiling water according to package instructions (typically 2-4 minutes until they float). Drain the gnocchi and add them directly to the sauce. Stir in the baby spinach and the reserved cooked chorizo. Gently toss everything together for 2-3 minutes until the spinach is wilted and the gnocchi is fully coated.
Serving Suggestions
Serve this rich dish immediately in shallow bowls. Garnish with a sprinkle of chilli flakes for extra heat, a crack of black pepper, and a generous handful of freshly chopped parsley for a vibrant, fresh contrast. A simple side salad with a lemony vinaigrette helps cut through the creaminess. For a complete meal, add some crusty bread to mop up every last bit of the delicious sauce.
How-to Summary
In summary: cook chorizo and set aside; sauté veggies; build the harissa-tomato sauce with coconut milk; simmer; cook gnocchi separately; combine gnocchi, spinach, and chorizo with the sauce; wilt spinach; garnish and serve.
Frequently Asked Questions
Can I use dried gnocchi instead of fresh? Yes, but cooking times will differ. Dried gnocchi often need 2-3 minutes longer in boiling water. Always check the package instructions.
What can I substitute for harissa paste? If unavailable, mix 1 tbsp tomato paste with 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and a pinch of cumin for a similar smoky, spicy note.
Is there a non-dairy alternative to coconut milk? Full-fat coconut milk is already dairy-free. For a different flavor, you could use a plain, unsweetened cashew or oat cream, but the result will be less rich.
Can I make this dish ahead of time? The sauce can be made 1-2 days ahead. Reheat gently and cook fresh gnocchi when ready to serve, as gnocchi can become gummy if stored in the sauce.
How can I make this recipe spicier or milder? Control the heat by adjusting the harissa paste. Start with 1 tbsp for mild, or increase to 2 tbsp for more kick. Garnishing with extra chilli flakes also adds heat at the table.
Common Mistakes to Avoid
Avoid overcooking the gnocchi, as it will become mushy when added to the sauce. Cook just until it floats. Do not skip the step of removing the chorizo; leaving it in will make the vegetables greasy. Ensure you use full-fat coconut milk for a luxuriously creamy sauce; light versions may split or taste watery. Finally, do not add the spinach too early—add it at the end so it wilts perfectly without becoming slimy.
Conclusion
This Gnocchi with Chorizo and Creamy Harissa Sauce is a stunning weeknight dish that delivers maximum flavor with minimal effort. The combination of smoky chorizo, spicy harissa, and rich coconut milk creates a deeply satisfying sauce that clings beautifully to pillowy gnocchi. It’s a versatile recipe that invites customization and is sure to become a regular in your dinner rotation. Enjoy the process and the delicious results!