Embark on a culinary adventure with our Gnocchi with Chorizo and Creamy Harissa Sauce. This recipe is a symphony of textures and flavors, featuring pillowy gnocchi, savory chorizo, and a luscious harissa-infused coconut milk sauce. With the perfect balance of spice and creaminess, this dish is not just a meal but a celebration on your plate. Get ready to transform your dinner routine into a memorable experience!
In our home, this Gnocchi with Chorizo and Creamy Harissa Sauce is the hero of cozy family dinners. The first time we tried it, the combination of chorizo’s smokiness and harissa’s kick created an unforgettable flavor explosion. It quickly became a go-to recipe, especially on evenings when we crave something comforting yet exciting. The joy of bringing this dish to the table is a tradition we savor every time.
Why This Gnocchi Dish is the Epitome of Culinary Bliss
- Harissa Heat: The harissa paste infuses the dish with a perfect balance of spice, adding depth and character to the creamy coconut milk sauce.
- Chorizo Charm: Spanish chorizo, with its rich and smoky flavor, elevates the gnocchi to new heights, creating a harmonious blend of tastes.
- Quick and Easy: With just one pan and minimal prep, this recipe is a lifesaver for busy evenings when you crave a restaurant-worthy meal at home.
- Versatile Delight: Perfect for a weeknight dinner or a special occasion, this dish is as versatile as it is delicious.
Ingredients:
- 1 tsp sunflower oil
- 150 g diced chorizo (about 5.3 oz)
- 1 small onion, finely diced
- 1 red bell pepper, deseeded and sliced
- 2 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 ½ tbsp harissa paste
- 1 tbsp tomato puree
- 200 ml full-fat coconut milk (about 7 fl oz)
- 150 g cherry tomatoes, sliced in half (about 5.3 oz)
- 500 g fresh gnocchi (about 17.6 oz)
- 60 g baby spinach (about 2 packed cups)
To Serve:
- Chilli flakes
- Black pepper
- Freshly chopped parsley
Directions:
- Heat sunflower oil in a large frying pan over medium-high heat.
- Add diced chorizo and cook for 3-4 minutes until it releases its oils. Use a slotted spoon to remove chorizo and set aside.
- Reduce heat to medium, add chopped onion, bell pepper, garlic, salt, and pepper to the pan. Cook for 5 minutes until softened.
- In the meantime, bring a large pan of water to boil for the gnocchi.
- Add harissa paste and tomato puree to the pan with onions, stir together.
- Pour in coconut milk, add cherry tomatoes, and bring to a simmer. Simmer for 5 minutes, stirring occasionally.
- Cook gnocchi in boiling water for 2-4 minutes until it floats to the top. Use a slotted spoon to transfer gnocchi to the frying pan with the sauce.
- Add spinach and the cooked chorizo. Stir and cook for an additional 1-2 minutes until the spinach wilts.
- Serve topped with chilli flakes, black pepper, and freshly chopped parsley.
Notes:
- Experiment with different types of chorizo for varied smoky flavors.
- Adjust harissa paste quantity to suit your spice preference.
- For a twist, try adding a squeeze of lime juice for a burst of freshness.
- Pair with a crisp white wine or your favorite mocktail for a delightful dining experience.
