Gnocchi Chorizo Harissa Sauce (Print Version)
Golden gnocchi with spicy chorizo and creamy harissa sauce, finished with fresh spinach and herbs.
# 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 (paste)
10 -
200 ml full-fat coconut milk
11 -
150 g cherry tomatoes, sliced in half
12 -
500 g fresh gnocchi
13 -
60 g baby spinach (2 packed cups)
14 -
Chilli flakes, for serving
15 -
Black pepper, for serving
16 -
Freshly chopped parsley, for serving
# Directions:
01 -
Heat the sunflower oil in a large frying pan over medium-high heat. Add the chorizo and cook, stirring often, for 3-4 minutes until it starts to release its oils. Remove with a slotted spoon and set aside.
02 -
Turn the heat down to medium and add the chopped onion, bell pepper, garlic, salt, and black pepper to the pan. Cook for 5 minutes, stirring often, until the onion and pepper soften.
03 -
Meanwhile, bring a large pan of water to a boil for the gnocchi.
04 -
Add the harissa paste and tomato puree to the vegetables in the pan and stir together. Add the coconut milk and cherry tomatoes, stir, and bring to a simmer. Let simmer for 5 minutes, stirring occasionally.
05 -
Add the gnocchi to the boiling water and cook for 2-4 minutes, until the gnocchi floats to the top of the water.
06 -
Using a slotted spoon, transfer the cooked gnocchi directly to the frying pan with the sauce.
07 -
Add the spinach and cooked chorizo to the pan. Stir and cook for 1-2 minutes, until the spinach wilts.
08 -
Serve the dish topped with chilli flakes, black pepper, and freshly chopped parsley.
# Notes:
01 -
To make a milder version, use mild chorizo and replace the harissa with the same amount of tomato puree mixed with smoked paprika, garlic salt, cumin, and ground coriander.