30 Minute Gnocchi with Chorizo & Creamy Harissa Sauce

Heat 1 teaspoon of oil in a pan over medium to high heat.

Add 150 grams of diced chorizo and cook, stirring often for about 3 to 4 minutes until the chorizo starts to release its oils.

Use a slotted spoon to remove the chorizo from the pan, leaving the oils behind, and place it in a bowl to the side.

Turn the heat down to medium and add 1 finely diced onion, 1 sliced red bell pepper, 2 cloves of minced garlic, and 1/4 teaspoon each of salt and pepper. Cook for 5 minutes, stirring often until the onion and peppers soften.

While the onions and peppers are cooking, place a large pan of water on to boil for the gnocchi.

Add 1.5 tablespoons of harissa paste and 1 tablespoon of tomato puree to the pan with the onions and peppers, and stir together.

Add 200 ml of full-fat coconut milk and 150 grams of sliced cherry tomatoes to the pan. Stir everything together and bring it to a simmer. Let it simmer for about 5 minutes, stirring occasionally.

Add 500 grams of shop-bought gnocchi to the boiling water and cook for 2 to 4 minutes until the gnocchi floats to the top of the pan.

Once the gnocchi is cooked, use a slotted spoon to remove it from the water and place it directly in the frying pan with the sauce.

Add 60 grams of baby spinach and the cooked chorizo to the pan. Stir together and cook for a further 1 to 2 minutes until the spinach wilts.

Serve topped with chili flakes, black pepper, and fresh parsley.

Equipment Needed

Spice Level:

Dietary

Allergens