High Protein Harissa Beef & Chorizo Gnocchi Meal Prep: Easy Recipe

Fill a medium-sized pot halfway with water and place over medium-high heat on the stove.

Dice one whole chorizo sausage into small cubes by slicing it in half, then into long strips, and finally into cubes.

Place a fry pan over medium-high heat and add the diced chorizo to the pan.

Cook the chorizo until the fat begins to render out and it develops some color, about 3 to 4 minutes. Remove from the pan and set aside.

Add 500 grams of lean beef mince to the pan and leave it for 1 to 2 minutes without moving to allow it to caramelize and develop a brown crust.

Flip the beef and repeat on the other side until evenly browned.

Break up the mince and cook until the juices evaporate and it begins rendering in its own fat, about 3 to 4 minutes.

Once the water is boiling, add 1 kilogram of pre-made potato gnocchi and cook until it begins to float, about 3 to 5 minutes. Strain the gnocchi and keep 1 cup of the pasta water for later.

Add the chorizo back to the pan along with 20 grams of Harissa paste and cook until fragrant, about 20 seconds.

Add 100 milliliters of the reserved pasta water to the mince to emulsify and thicken the sauce, along with 50 milliliters of light cream.

Reduce the sauce for 2 to 3 minutes until it thickens.

Add the cooked gnocchi to the pan along with 50 grams of grated Parmesan cheese and stir to combine. Season with salt and pepper to taste.

If the sauce is too thick, add more pasta water; if it's too thin, allow it to reduce for a couple of minutes longer.

Evenly divide the gnocchi over five containers and finish off with a light sprinkling of grated Parmesan cheese.

Equipment Needed

Spice Level:

Dietary

Allergens