Gnocchi with Chorizo Harissa Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tsp sunflower oil
02 -
150 g diced chorizo
03 -
1 small onion, peeled and finely diced
04 -
1 red bell pepper, deseeded and sliced
05 -
2 cloves garlic, peeled and minced
06 -
¼ tsp salt
07 -
¼ tsp black pepper
08 -
1 ½ tbsp harissa paste
09 -
1 tbsp tomato puree
10 -
200 ml full-fat coconut milk
11 -
150 g cherry tomatoes, halved
12 -
500 g fresh gnocchi
13 -
60 g baby spinach
→ For Serving
14 -
Chilli flakes
15 -
Black pepper
16 -
Fresh parsley, chopped
# Instructions:
01 -
Heat the sunflower oil in a large frying pan over medium-high heat. Add the diced chorizo and cook, stirring often, for 3-4 minutes, until the chorizo releases its oils. Use a slotted spoon to remove the chorizo to a bowl and set aside.
02 -
Reduce the heat to medium and add the chopped onion, bell pepper, garlic, salt, and pepper to the same pan. Cook for 5 minutes, stirring often, until the onion and peppers soften.
03 -
Add the harissa paste and tomato puree to the pan with the softened vegetables and stir to combine. Pour in the coconut milk, add the cherry tomatoes, stir and bring to a simmer. Cook for 5 minutes, stirring occasionally.
04 -
While the sauce simmers, bring a large pan of water to the boil. Add the gnocchi and cook for 2-4 minutes, until they float to the surface.
05 -
Using a slotted spoon, transfer the cooked gnocchi directly to the sauce. Add the spinach and reserved chorizo. Stir together and cook for a further 1-2 minutes, until the spinach wilts.
06 -
Divide among plates and garnish with chilli flakes, freshly ground black pepper, and chopped parsley.
# Notes:
01 -
This recipe transforms store-bought gnocchi with crispy chorizo, onions and peppers in a creamy harissa-coconut sauce.
02 -
Spanish chorizo works best for this dish, but you can use your preferred variety.