Gnocchi with Chorizo Harissa

Take store-bought gnocchi and turn it into a weeknight dinner you will want to make on repeat with crispy chorizo, sweet peppers, and a creamy harissa coconut milk sauce that packs extra flavor and richness into every bite. This dish has saved many busy evenings in my kitchen and always delivers a cozy, crowd-pleasing result that is deceptively easy to pull together.

First time I made this it was pouring rain outside and I was in serious need of comfort food the spicy chorizo and rich sauce made a complicated day so much better Now it is a regular request when friends come over

Ingredients

• Sunflower oil: adds a subtle base flavor and has a high smoke point pick a fresh bottle for best results
• Chorizo: diced for maximum crispiness opt for a flavorful Spanish variety ready-chopped chorizo makes this even faster
• Small onion: for aromatic depth choose an onion with tight skin and no sprouts
• Red bell pepper: gives sweetness and color firm peppers without wrinkling are best
• Garlic: fresh minced garlic brings warmth select plump cloves with papery skin
• Salt and black pepper: balance and enhance all flavors
• Harissa paste: brings a gentle kick and aroma pick a good quality paste for the best heat and flavor
• Tomato puree: sweetens and ties the sauce together thick and deep in color means strong flavor
• Full-fat coconut milk: creates the creamy backbone shake the can before opening for smooth consistency
• Cherry or grape tomatoes: burst with freshness and color pick plump shiny ones
• Fresh gnocchi: cooks quickly and soaks up the sauce use refrigerated gnocchi for the softest bite
• Baby spinach: for a final hit of green fresh leaves for texture and sheen
• Chilli flakes black pepper and freshly chopped parsley for garnish: bright color and a pop of heat

Step-by-Step Instructions

Heat the Oil:

Pour sunflower oil into a large frying pan set over medium-high heat allow the oil to shimmer and spread across the surface for full coverage

Crisp the Chorizo:

Add diced chorizo to the hot oil stir often for three or four minutes so it crisps and the red oils infuse the pan scoop out the chorizo and keep it warm in a bowl

Soften the Veggies:

Lower heat to medium add finely chopped onion sliced bell pepper minced garlic salt and pepper stir for five minutes until onions turn soft golden and peppers surrender their crunch

Build the Sauce:

Add harissa paste and tomato puree directly to the pan scrape up any flavorful bits and stir until the peppery aroma rises

Pour in coconut milk and sliced cherry tomatoes:

Let the sauce bubble simmer for five minutes to bring the mixture together and let tomatoes split

Cook the Gnocchi:

Bring a separate pan of salted water to a rolling boil drop in fresh gnocchi stir once and cook only until the pieces float to the top about two to four minutes

Combine and Wilt:

As soon as gnocchi floats lift it out with a slotted spoon and transfer it right into the pan of simmering sauce add spinach and the reserved chorizo fold gently and heat until spinach has wilted

Finish and Serve:

Ladle the saucy gnocchi into bowls finish with a sprinkle of chilli flakes black pepper and lots of fresh parsley

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One of my favorite elements of this dish is how the harissa and coconut milk marry into something totally unique The first time my family tried it even my spice-averse dad went back for seconds I now reach for harissa and coconut milk anytime I want to brighten up a weeknight meal

Storage Tips

This dish tastes best freshly made but leftovers keep well in the refrigerator for up to two days If reheating add a splash of water or coconut milk in the pan to keep the sauce creamy I do not recommend freezing since gnocchi will turn mushy

Ingredient Substitutions

Try swapping chorizo with crispy bacon cooked chicken or shrimp for variety For a vegetarian option leave the meat out and bulk up the vegetables You can use peas green beans or zucchini for a green twist If you cannot find harissa mix tomato puree with smoked paprika garlic powder cumin and a pinch of coriander

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Serving Suggestions

Serve this gnocchi hot and saucy straight from the pan It goes well with a bright salad and crusty bread The creamy sauce also coats roasted vegetables or even a fried egg on top I love piling on extra parsley for freshness

Cultural and Historical Context

This recipe is a playful blend of Italian gnocchi with Middle Eastern flavors from harissa and coconut milk Chorizo brings a Spanish touch making it a great example of how globally inspired dishes can come together for one cozy table It celebrates the adaptability of pantry staples across cuisines

Frequently Asked Questions About the Recipe

→ How can I adjust the spice level?

For less heat, use mild chorizo and substitute the harissa paste with extra tomato puree, plus a pinch of smoked paprika and your favorite mild spices. This will provide gentle flavor without overpowering heat.

→ Can I make this dish ahead of time?

The dish tastes best freshly cooked, but leftovers can be stored in the fridge and reheated gently on the stove. Add a splash of water if the sauce thickens too much when reheating.

→ Is there a substitute for chorizo?

Feel free to swap chorizo for crispy bacon, cooked chicken, pork, or even prawns. Adjust seasonings as needed to complement your protein choice.

→ What vegetables work well in this dish?

You can add or substitute chopped green beans, peas, or courgette (zucchini) for a custom veggie mix. Add these during the sauté step for even cooking.

→ Can this dish be frozen?

This dish is best enjoyed fresh and is not recommended for freezing, as the creamy sauce may split upon thawing, and the gnocchi can lose their texture.