Embark on a culinary adventure with our Gnocchi with Chorizo and Creamy Harissa Sauce – a dish that marries the pillowy goodness of fresh gnocchi with the bold flavors of Spanish chorizo and a velvety harissa-infused coconut milk sauce. This recipe takes your taste buds on a journey, combining spicy chorizo, sweet cherry tomatoes, and the earthiness of harissa for a uniquely satisfying dining experience.
In our family, Gnocchi with Chorizo and Creamy Harissa Sauce has become the epitome of comfort-meets-excitement. Picture the sizzle of chorizo in a pan, the aroma of harissa filling the kitchen – these are the moments that define our culinary escapades. This dish is a celebration of contrasts, where the creaminess of coconut milk melds seamlessly with the spicy kick of harissa, creating a symphony of flavors that lingers long after the last bite.
Why This Recipe:
Why This Gnocchi with Chorizo and Creamy Harissa Sauce Stands Out
- Chorizo Magic: Spanish chorizo adds a smoky, savory dimension that elevates the entire dish.
- Harissa Heat: The harissa paste brings a delightful warmth, creating a harmonious balance with the coconut milk.
- Quick and Easy: With simple steps and vibrant ingredients, this recipe promises a gourmet experience without the hassle.
Ingredients:
- 1 tsp sunflower oil
- 150 g (5.3 oz) diced chorizo (use your favorite variety)
- 1 small onion, peeled and finely diced
- 1 red bell pepper, deseeded and sliced
- 2 cloves garlic, peeled and minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 ½ tbsp harissa paste
- 1 tbsp tomato puree
- 200 ml (7 fl oz) full-fat coconut milk
- 150 g (5.3 oz) cherry (grape) tomatoes, sliced in half
- 500 g (17.6 oz) fresh gnocchi
- 60 g (2 packed cups) baby spinach
To Serve:
- Chilli flakes
- Black pepper
- Freshly chopped parsley
Directions:
- 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 chorizo and set aside.
- Reduce the heat to medium, add chopped onion, bell pepper, garlic, salt, and pepper to the pan. Cook for 5 minutes, stirring often, until the onion and peppers soften.
- While cooking, bring a large pan of water to boil for the gnocchi.
- Add harissa paste and tomato puree to the pan with the onions, stirring together.
- Pour in coconut milk and add cherry tomatoes. Stir and bring to a simmer, cooking for 5 minutes, stirring occasionally.
- Meanwhile, add gnocchi to the boiling water and cook for 2-4 minutes until it floats to the top.
- Use a slotted spoon to transfer gnocchi directly to the frying pan with the sauce.
- Add the spinach and the previously cooked chorizo. Stir and cook for an additional 1-2 minutes until the spinach wilts.
- Serve topped with chili flakes, black pepper, and freshly chopped parsley.
Notes: Experiment with different varieties of chorizo to tailor the spice level to your preference. This dish can be customized with your favorite herbs or additional vegetables for a personalized touch.
