Gnocchi Chorizo Creamy Harissa

Gnocchi with Chorizo and Creamy Harissa Sauce is the ultimate easy dinner when you want big flavors on a weeknight. Store-bought gnocchi gets the superstar treatment with crispy bites of chorizo, sweet peppers, and onion in a luscious spicy coconut milk sauce. The whole dish comes together in one pan and tastes as cozy as it looks.

The first time I made this to use up half a pack of chorizo and some gnocchi in the fridge, my partner actually called it restaurant-worthy and asked for seconds. Now it is a go-to for those chilly evenings when we need something comforting but easy.

Ingredients

• Sunflower oil: Adds a neutral foundation for cooking. Chose a fresh bottle for the cleanest taste
• Diced chorizo: Gives a deep smoky flavor. Look for Spanish style chorizo that is ready chopped and well marbled
• Small onion: Builds sweetness and depth. Opt for onions that are firm and heavy
• Red bell pepper: Balances the heat and adds color. Select one with smooth shiny skin
• Garlic: Freshly minced delivers the best bite. Pick plump cloves for punchy flavor
• Baby spinach: Wilts into the sauce for brightness and nutrients. Use young deeply green leaves
• Salt: Enhances all the other flavors. Use fine sea salt for even distribution
• Black pepper: Adds a mild heat and rounds out the sauce. Use freshly cracked for more aroma
• Harissa paste: Brings spicy depth and North African flair. Pick a harissa with balanced heat to your liking
• Tomato puree: Gives richness and body to the sauce. Choose a thick passata or concentrated puree
• Full fat coconut milk: Lends creaminess and a silky finish. Look for a brand without added stabilizers
• Cherry tomatoes: Bursts of sweetness and juiciness. Go for ripe firm tomatoes that smell fragrant
• Fresh gnocchi: The soft chewy base for all the flavor. Try to find gluten free gnocchi if needed
• Chilli flakes: For an extra warm finish. Sprinkle as much or as little as you like
• Fresh parsley: To brighten the finished dish. Add right before serving

Step-by-Step Instructions

Heat the Oil:

Pour sunflower oil into a large frying pan and set it over medium high heat. Let it shimmer but do not let it smoke which avoids burning the aromatics.

Crisp the Chorizo:

Scatter the diced chorizo into the hot pan. Stir often for around three to four minutes until the chorizo releases its vibrant orange oils and turns crisp around the edges. With a slotted spoon transfer the chorizo to a bowl leaving the oil in the pan.

Sauté the Vegetables:

Lower the heat to medium then add the diced onion, red bell pepper and minced garlic. Sprinkle in salt and black pepper. Stir for about five minutes until the onion is soft and the peppers begin to collapse. This softens and sweetens everything for a flavorful base.

Boil the Gnocchi Water:

While the veg is cooking fill a large pan with water and bring it to a boil. This way you can cook the gnocchi without having to wait later.

Build the Sauce:

Spoon in the harissa paste and tomato puree. Stir well so the paste is evenly coating the vegetables. The mixture should look thick and fragrant.

Simmer the Coconut Sauce:

Pour the full fat coconut milk and halved cherry tomatoes into the pan. Stir everything together and raise the heat to bring it to a gentle simmer. Let it bubble for around five minutes so the flavors meld and the sauce begins to thicken.

Cook and Drain Gnocchi:

Add the fresh gnocchi to your pan of boiling water. Give it a stir so it does not stick. After two to four minutes check for those gnocchi that float to the top. That means they are done. Use a slotted spoon to lift them straight into the creamy sauce.

Finish the Dish:

Now add the baby spinach and reserved cooked chorizo. Stir it all together letting the spinach wilt into the sauce and the gnocchi soak up the flavors. This should take just one or two minutes.

Top and Serve:

Spoon the finished gnocchi into bowls and top generously with chilli flakes, more black pepper and a handful of chopped parsley. Serve right away for the best creamy texture.

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Every time I open a jar of harissa it takes me right back to the souks of North Africa with their unbelievable spices. The harissa gives this dish its heat and real personality and I always keep a jar in the fridge just for dinners like this. One time my nephew helped me stir in the gnocchi and was amazed at how creamy it all got with just coconut milk and a bit of tomato sauce.

How to Store Leftovers

This gnocchi dish is best served fresh for the perfect creamy sauce and gnocchi texture. If you have leftovers let them cool then cover and refrigerate for up to two days. Gently reheat in a pan over medium heat with a splash of water to loosen the sauce. I would not recommend freezing this one because the sauce tends to split and the gnocchi can get a little tough after thawing.

Swaps and Variations

Not a fan of chorizo? Swap it for crisped bacon, cooked chicken or juicy prawns. For a vegetarian version you could use well seasoned crispy chickpeas or chunks of roasted cauliflower. Changing up the vegetables is easy; try peas, green beans, zucchini, or even a handful of kale. For less heat, use mild chorizo and mix smoked paprika into extra tomato puree.

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Perfect Pairings

I love serving this gnocchi alongside a big lemony green salad and some crusty gluten free bread. For a fancier meal, drizzle with a touch of extra harissa or chili oil just before serving for grownup spice levels. Leftovers are great the next day with a fried egg on top for breakfast.

The Backstory of This Flavor Mashup

Gnocchi is a classic Italian comfort food but harissa paste comes from North African cuisine and Spanish chorizo is the flavor bridge. This recipe brings these influences together in a super cozy blend that still feels easy for weeknights. One thing I adore is how the cloudlike texture of gnocchi soaks up all the sauce.

Common Questions

→ What type of chorizo is best for this dish?

Spanish-style ready-chopped chorizo works well, but any good-quality firm chorizo will add smoky, rich flavor. Pick mild or spicy according to your heat preference.

→ Can I use another protein instead of chorizo?

Yes, crispy bacon, cooked chicken, pork, or prawns are great substitutes. Just adjust cook times so they’re heated through.

→ Is it possible to make this less spicy?

For a milder flavor, use mild chorizo and replace harissa with more tomato puree plus a touch of smoked paprika and cumin.

→ What vegetables work as alternatives?

Try adding peas, green beans, or zucchini. Most quick-cooking or pre-cooked vegetables blend in well with the sauce.

→ Can this dish be made ahead or reheated?

It’s best fresh, but leftovers reheat well in a pan with a splash of water. Avoid freezing for best texture and flavor.

→ Is this meal gluten-free?

It can be! Choose gluten-free gnocchi to keep the dish suitable for gluten-free diets. Check all packaging for cross-contamination.