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This gnocchi with chorizo and creamy harissa sauce transforms pantry staples into a restaurant-worthy meal in just 30 minutes. The combination of spicy chorizo, warming harissa, and coconut milk creates a silky, flavor-packed sauce that perfectly coats each pillowy gnocchi.
I created this recipe during a particularly busy work week when I needed something impressive but effortless. It has since become my go-to dish when friends come over unexpectedly—everyone always asks for seconds!
Ingredients
- Gnocchi: Pillow-soft potato dumplings that cook in minutes and absorb flavors beautifully
- Chorizo: Adds smoky depth and flavorful oils that infuse the entire dish
- Harissa paste: Provides complex heat look for one with visible spices for best flavor
- Full-fat coconut milk: Creates a luxurious creamy texture without being too heavy
- Cherry tomatoes: Burst when cooked adding pops of freshness and acidity
- Baby spinach: Wilts perfectly into the sauce adding color and nutrition
- Red bell pepper: Provides sweetness and vibrant color
- Fresh parsley: Brightens the entire dish with herbaceous notes
Step-by-Step Instructions
- Render the chorizo:
- Heat sunflower oil in a large skillet over medium-high heat and add diced chorizo. Cook for 3-4 minutes until it releases its vibrant orange oils. These oils are flavor gold and will form the base of your sauce. Remove chorizo with a slotted spoon and set aside.
- Sauté the aromatics:
- Reduce heat to medium and add onion, bell pepper, garlic, salt and pepper to the chorizo-infused oil. Cook for 5 minutes, stirring occasionally, until vegetables soften but don't brown. This creates a sweet foundation for the sauce.
- Build the sauce:
- Add harissa paste and tomato purée, stirring to coat the vegetables. The heat will bloom the spices in the harissa, intensifying their flavor. Pour in coconut milk and add halved cherry tomatoes, then bring to a gentle simmer for 5 minutes until slightly thickened.
- Cook the gnocchi:
- While the sauce simmers, cook gnocchi in boiling water for 2-4 minutes until they float to the surface. This indicates they're perfectly cooked through but still tender. Transfer directly to the sauce using a slotted spoon.
- Bring it all together:
- Return the cooked chorizo to the pan and add fresh spinach. Gently fold everything together and cook for 1-2 minutes until spinach wilts. The sauce should cling beautifully to each piece of gnocchi.
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The chorizo is really the star of this dish. I discovered the power of cooking vegetables in chorizo oil during a trip to Spain, where I watched a local cook prepare a similar dish. The way the spices from the sausage infuse the entire dish creates layers of flavor that would take hours to develop otherwise.
Make Ahead and Storage
This gnocchi dish reheats surprisingly well for a pasta dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or stock to loosen the sauce as it will thicken when cooled. Heat gently on the stovetop for best results, stirring occasionally to prevent sticking.
Customizing Your Dish
While this recipe shines with chorizo, you can easily adapt it to what you have on hand. Substitute Italian sausage for a milder flavor profile, or use plant-based sausage for a vegetarian version. If harissa isn't available, substitute with 1 tablespoon tomato paste mixed with 1/2 teaspoon each of cayenne, cumin, and smoked paprika. For a dairy version, replace coconut milk with heavy cream for an equally luxurious result.
Serving Suggestions
Serve this gnocchi in shallow bowls to capture all the delicious sauce. A simple green salad dressed with lemon and olive oil makes the perfect accompaniment to cut through the richness. For a complete Mediterranean-inspired meal, start with a small plate of olives and crusty bread for dipping in good olive oil. If you're feeling indulgent, a glass of Spanish Rioja beautifully complements the smoky notes from the chorizo.
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This dish is proof that simple, flavorful meals can feel like a special occasion, even on busy weeknights.
Frequently Asked Questions
- → Can I use dried gnocchi instead of fresh?
Yes, dried gnocchi works perfectly in this dish. Simply adjust the cooking time according to package instructions as dried gnocchi typically takes a few minutes longer than fresh to cook through.
- → Is there a substitute for harissa paste?
If harissa isn't available, try using sriracha mixed with a pinch of cumin and coriander, or sambal oelek with a touch of smoked paprika. Adjust quantities to your preferred spice level.
- → Can I make this dish dairy-free?
This dish is already dairy-free as it uses coconut milk rather than cream. Just ensure your gnocchi is dairy-free if that's a concern (most store-bought varieties contain some dairy).
- → What can I substitute for coconut milk?
Heavy cream or half-and-half make good substitutes for coconut milk. For a lighter version, try using cashew cream or a dairy-free cream alternative.
- → Can I prepare any components ahead of time?
You can prepare the sauce up to 2 days ahead and refrigerate. The chorizo can also be cooked in advance. When ready to serve, reheat the sauce, cook the fresh gnocchi, and combine everything together.
- → What vegetables can I add to this dish?
This dish is versatile - try adding zucchini, mushrooms, or asparagus. Simply sauté them with the onions and peppers, or roast separately and fold in at the end.