Ingredients
Scale
- 1 tsp sunflower oil – This oil has a high smoke point, making it ideal for cooking at medium-high heat.
- 150 g (5.3 oz) diced chorizo – If you prefer, substitute this with diced chicken or beef. Chorizo adds a rich, smoky flavor, but you can easily modify it.
- 1 small onion, peeled and finely diced – Onions provide a savory base for the sauce.
- 1 red bell pepper, deseeded and sliced – The sweetness of bell pepper balances the heat of the harissa.
- 2 cloves garlic, peeled and minced – Garlic adds that aromatic, savory depth to the dish.
- ¼ tsp salt – To taste.
- ¼ tsp black pepper – Adds seasoning to the dish.
- 1 ½ tbsp harissa paste – A North African chili paste that brings heat and smoky flavor. You can use less if you prefer a milder dish.
- 1 tbsp tomato puree (paste) – Adds richness to the sauce and complements the harissa.
- 200 ml (7 fl oz) full-fat coconut milk – The coconut milk creates a creamy, smooth sauce that softens the heat from the harissa paste.
- 150 g (5.3 oz) cherry tomatoes, sliced in half – Sweet, juicy tomatoes add freshness and balance the richness of the sauce.
- 500 g (17.6 oz) fresh gnocchi – Gnocchi is a type of Italian pasta made from potatoes, and it’s incredibly easy to cook. Just drop it into boiling water and it’s ready when it floats.
- 60 g (2 packed cups) baby spinach – Fresh spinach wilts beautifully in the sauce, adding both flavor and nutrients.
Instructions
Step 1: Prepare the Ingredients
- Begin by gathering all your ingredients and prepping them. Dice the onion, slice the bell pepper, mince the garlic, halve the cherry tomatoes, and wash the spinach. Having everything ready to go will make the cooking process much easier.
Step 2: Cook the Chorizo
- Heat 1 tsp of sunflower oil in a large frying pan over medium-high heat.
- Add the diced chorizo to the pan. Cook, stirring often, for 3-4 minutes, until the chorizo releases its oils and becomes crispy.
- Use a slotted spoon to remove the chorizo from the pan and set it aside.
Step 3: Sauté the Vegetables
- In the same pan, reduce the heat to medium. Add the diced onion, sliced bell pepper, and minced garlic.
- Season with ¼ tsp of salt and ¼ tsp of black pepper.
- Cook for 5 minutes, stirring occasionally, until the onion and pepper soften. The garlic should become fragrant.
Step 4: Prepare the Sauce
- Stir in the harissa paste and tomato puree. Mix everything together, ensuring the vegetables are well-coated with the spices.
- Add the full-fat coconut milk and halved cherry tomatoes to the pan. Stir to combine and bring the mixture to a simmer. Let it simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
Step 5: Cook the Gnocchi
- While the sauce is simmering, bring a large pot of water to a boil.
- Add the fresh gnocchi to the boiling water and cook according to the package instructions (usually 2-4 minutes). Once the gnocchi floats to the surface, it’s ready.
Step 6: Combine the Gnocchi and Sauce
- Use a slotted spoon to transfer the cooked gnocchi into the pan with the creamy harissa sauce.
- Add the spinach and the cooked chorizo. Stir gently to combine and cook for another 1-2 minutes, just until the spinach wilts.
Step 7: Serve and Garnish
- Serve the gnocchi in bowls, and top with chili flakes, freshly cracked black pepper, and a sprinkle of chopped parsley.
- Enjoy your flavorful, creamy, and spicy dish!
Notes
- How to Tell If the Chorizo Is Done: Chorizo is cooked when it’s crispy and releases its oils. If you’re using chicken or beef, cook it until it’s fully browned and no longer pink.
- How to Keep Gnocchi from Getting Mushy: Don’t overcook the gnocchi! As soon as it floats to the surface, it’s done.
- Adjusting Spice Levels: Harissa paste can be quite spicy. If you’re sensitive to heat, start with less and taste the sauce before adding more.
- How to Store Leftovers: This dish stores well in the fridge for up to 2 days. Just reheat gently on the stovetop or in the microwave.
- Make It Vegetarian: Skip the chorizo and add more vegetables like zucchini, mushrooms, or even roasted butternut squash for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes