Gnocchi Chorizo Harissa Sauce

Gnocchi with chorizo and creamy harissa sauce brings together plump gnocchi, spicy chorizo, and a bold sauce that guarantees a comforting but punchy dinner. This is my go-to when I am craving serious flavor and need dinner on the table within half an hour.

I first made this after discovering leftover chorizo and gnocchi hiding in the fridge and ever since it has become my answer to lazy weeknight decadence.

Ingredients

• Sunflower oil This neutral oil lets the other flavors shine Quality chorizo makes all the difference in depth and heat

• Chorizo Use your favorite Spanish-style for smoky spicy bites Look for high-quality links or pre-chopped options packed with paprika

• Small onion Choose a firm heavy onion for best flavor Finely diced so it melts into the sauce

• Red bell pepper Pick a ripe bright red one for sweetness and color

• Garlic Always use fresh garlic if you can for the most vivid taste

• Salt and black pepper Adjust to taste Good quality sea salt and freshly cracked pepper bring everything together

• Harissa paste For a deep spicy North African flavor Choose a harissa with bright color and fresh scent

• Tomato puree or paste Goes with harissa to add depth and some tang Look for tomato paste with a deep red color

• Full-fat coconut milk Brings creaminess and a subtle coconut sweetness Shake the can well before opening for the smoothest texture

• Cherry tomatoes Pick the firmest shiny tomatoes for the best pop and sweetness Slice them in half to help them burst and infuse the sauce

• Fresh gnocchi Soft pillowy gnocchi cooks quickly Get fresh from the refrigerated section for best results

• Baby spinach Look for dark vibrant leaves This wilts quickly into the sauce and adds freshness

• Chili flakes Black pepper Fresh parsley These give a fresh spicy finishing touch

Step-by-Step Instructions

Heat the Oil:

Add sunflower oil to a large frying pan and set over medium-high heat Give it a minute to warm so everything sizzles right away

Cook the Chorizo:

Toss in the chorizo and cook for about three to four minutes The goal is to let the chorizo release its vivid oils and become sharply crisp Use a slotted spoon to transfer it to a bowl and set aside

Sauté the Vegetables:

Lower the heat to medium Add onion red bell pepper garlic salt and pepper Cook for five minutes stirring often The onion should soften and peppers start to caramelize without burning

Start the Sauce:

Add harissa paste and tomato puree Stir them into the vegetables and let their aroma bloom for a minute

Simmer with Coconut Milk and Tomatoes:

Pour in coconut milk and stir in the cherry tomatoes Bring to a gentle simmer Cook for five minutes so the flavors meld and the sauce thickens just a little

Cook the Gnocchi:

While the sauce simmers bring a large pan of water to boil Add the fresh gnocchi Cook two to four minutes The gnocchi are done as soon as they rise to the surface

Combine Gnocchi and Sauce:

Lift cooked gnocchi out of the boiling water with a slotted spoon and drop directly into your pan of sauce

Finish with Spinach and Chorizo:

Add baby spinach and the cooked chorizo Stir well and cook another minute or two until the spinach is wilted and bright green

Serve and Garnish:

Plate the gnocchi and sauce spooning extra crispy chorizo over the top Finish with chili flakes more black pepper and plenty of fresh parsley

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This dish is all about the chorizo for me A good smoky one perfumes the whole kitchen and everyone always comes running when they catch the scent It takes me back to family celebrations where something bold and spicy was always on the table

Storage Tips

Leftovers keep well covered in the fridge for up to three days Reheat gently in a pan over low heat with a splash of water to loosen the sauce Gnocchi can become soft if overcooked so keep reheating gentle

Ingredient Substitutions

No chorizo Try smoked sausages or even pancetta instead Harissa can be swapped for a smoky paprika and tomato paste blend Use kale in place of spinach or swap coconut milk for heavy cream if you do not need it dairy free

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Serving Suggestions

This dish makes a stand-alone meal but is wonderful with a side of crusty bread or a crisp green salad For extra flair top with more fresh herbs or a dollop of yogurt

Cultural and Historical Context

Harissa is a North African chili paste that brings warm spices and vibrancy to any sauce Pairing it with Italian gnocchi and Spanish chorizo is a mashup of three bold cuisines The coconut milk ties it together for a truly global comfort food

Recipe FAQs

→ What type of chorizo should I use?

Use your favorite chorizo, but ready-chopped Spanish chorizo gives a great smoky, bold flavor and crisps up well in the pan.

→ Is this dish very spicy?

The harissa paste and chorizo add moderate heat. For a milder version, choose mild chorizo and replace harissa with more tomato paste plus a pinch of spices.

→ Can I use homemade gnocchi?

Yes, homemade or store-bought gnocchi work well. Just adjust cooking time as homemade may cook a little quicker.

→ What can I use instead of coconut milk?

Full-fat cream or a plant-based alternative like oat cream can be substituted, though the flavor and richness may change slightly.

→ How should I store and reheat any leftovers?

Store cooled leftovers in an airtight container in the fridge for up to two days. Reheat gently in a skillet or microwave, adding a splash of water or milk if needed.