Gnocchi with Chorizo Harissa (Printable Version)
# What You Need:
→ Oils
01 -
1 tsp sunflower oil
→ Meats
02 -
150 g diced chorizo (ready-chopped Spanish chorizo recommended)
→ Vegetables
03 -
1 small onion, peeled and finely diced
04 -
1 red bell pepper, deseeded and sliced
05 -
2 cloves garlic, peeled and minced
06 -
60 g baby spinach
→ Spices
07 -
¼ tsp salt
08 -
¼ tsp black pepper
→ Sauces
09 -
1 ½ tbsp harissa paste
10 -
1 tbsp tomato puree
11 -
200 ml full-fat coconut milk
→ Others
12 -
150 g cherry tomatoes, sliced in half
13 -
500 g fresh gnocchi
→ To Serve
14 -
Chilli flakes
15 -
Black pepper
16 -
Freshly chopped parsley
# Steps to Follow:
01 -
Heat the sunflower oil in a large frying pan over medium-high heat.
02 -
Add the diced chorizo and cook for 3-4 minutes until it releases its oils. Remove with a slotted spoon, place in a bowl, and set aside.
03 -
Reduce heat to medium and add the onion, red bell pepper, garlic, salt, and pepper. Cook for 5 minutes, stirring often, until softened.
04 -
Bring a large pan of water to a boil for the gnocchi.
05 -
Stir the harissa paste and tomato puree into the cooked vegetables. Add the coconut milk and cherry tomatoes, stirring to combine. Simmer for 5 minutes.
06 -
Add the fresh gnocchi to the boiling water and cook for 2-4 minutes until it floats to the top.
07 -
Remove cooked gnocchi using a slotted spoon and add directly to the pan with the sauce. Add the spinach and reserved chorizo, stirring for 1-2 minutes until the spinach wilts.
08 -
Serve the gnocchi topped with chilli flakes, black pepper, and freshly chopped parsley.
# Additional Notes:
01 -
Use mild chorizo and substitute harissa paste if a less spicy dish is preferred.
02 -
This dish is best enjoyed immediately but can be refrigerated and reheated if needed.
03 -
Ingredient substitutions include crispy bacon or cooked chicken for the chorizo. Additional vegetables such as peas or zucchini can be used.
04 -
Scaling the recipe up or down is possible by adjusting ingredient ratios accordingly.