A fantastic way to spice up store-bought gnocchi and turn it into something really special. We serve it with crispy chorizo, onions and peppers in a creamy yet spicy harissa and coconut milk sauce.
I also love packing fresh spinach and cherry tomatoes. A brilliant 30 minute weekday dinner.
Why is this my FIRST gnocchi recipe on the blog?
It’s so quick and easy to serve up a delicious dinner with store-bought gnocchi. I love that it can last BIG flavors like chorizo and harissa and enjoy.
I got inspiration from my ravioli sauce recipe (which uses store bought ravioli) with the spicy creamy sauce but decided to go with harissa to give it a little heat and coconut milk to give it that creaminess.
The addition of the crispy chorizo gives the whole a delicious salty bite!
What do we need?
- Gnocchi – I use regular, fresh, store-bought gnocchi, but you can of course use homemade gnocchi if you like.
- chorizo – I use ready-made Spanish chorizo for this recipe, to save time. I like one that’s a little spicy, but you can use your favorite chorizo and go milder if you prefer.
- harissa – I use rose harissa, which is slightly milder than regular harissa. It contains dried rose petals, which gives it a slightly more complex taste, but you usually don’t taste the rose in it. Use regular harissa or rose – both work great with this dish.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- Since the gnocchi cooks very quickly, we cook the chorizo and sauce first.
So start frying the chorizo in a little oil. You don’t need much as the chorizo releases its own oils as it cooks. When it’s crispy, remove it from the pan and leave all the oil behind.
- Saute the onion, bell pepper and garlic in the chorizo oil. Season with a little salt and pepper, then add harissa, tomato paste, coconut milk and cherry tomatoes to the pan.
- Let that simmer for 5 minutes and during that time cook your gnocchi.
- Now add the gnocchi, cooked chorizo and fresh spinach to the pan with the sauce and stir until well heated.
PRO TIP Gnocchi only takes a few minutes to cook in boiling water. Once the gnocchi is cooked, it will float up from the pan of water.
I like to serve it with a little black pepper, parsley and a few chili flakes.
🍽️ What do you serve it with?
So much flavor in every bite!
My question to you now is….
Do I need to share a recipe to make my own gnocchi?
Are you also interested in different gnocchi flavors?
Let me know in the comments below
Harissa is a spicy, smoky chili paste that originated in Tunisia. Usually red in color, it gives a rich, spicy flavor to dishes. It’s great as a rub/marinade or mixed into sauces.
Rose harissa contains rose petals and sometimes rose water. You generally don’t taste the rose, but it adds a soft richness and floral quality to dishes.
I find regular harissa a bit hotter than rose harissa.
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Gnocchi with Chorizo and Creamy Harissa Sauce Recipe
Turn store-bought gnocchi into something special with crunchy chorizo, onion and bell pepper in a creamy yet spicy harissa and coconut milk sauce.
Heat the oil in a large skillet (skillet) over medium heat.
Add the chorizo and cook, stirring frequently, for 3-4 minutes, until the chorizo begins to release its oil.
Use a slotted spoon to remove the chorizo. Place in a bowl and set aside
Turn the heat to low and add the chopped onion, bell pepper, garlic, salt and pepper.
Cook for 5 minutes, stirring often, until the onion and bell pepper soften.
Meanwhile, bring a large pot of water to the boil for the gnocchi.
Add the harissa paste and tomato paste to the pan with the onions and stir to combine.
Add the coconut milk and cherry tomatoes, stir and bring to a boil. Simmer for 5 minutes, stirring occasionally.
Meanwhile, add the gnocchi to the pan of boiling water and cook for 2-4 minutes, until the gnocchi floats to the top of the pan.
Once the gnocchi is cooked, use a slotted spoon to remove from the pan and place directly into the skillet with the sauce.
Add the spinach and chorizo you cooked earlier.
Stir and cook for an additional 1-2 minutes, until spinach has wilted.
Serve with chili flakes, black pepper and fresh parsley.
Don’t want it spicy?
Use mild chorizo and replace the harissa with the same amount of tomato paste, mixed with a generous pinch of smoked paprika, garlic salt, cumin and ground coriander each. It won’t give you quite the same taste, but it works great for anyone with a milder palate.
Can I move forward?
This dish is best cooked and eaten right away, but it still tastes good when reheated.
Boil the dish, cool, cover and refrigerate. Heat in pan over medium heat, stirring often, until piping hot. When reheating, you may need to add a splash of water to loosen up the sauce.
Can I freeze it?
I do not recommend freezing this dish.
- Swap out the chorizo for crispy bacon, or you can even add chunks of cooked chicken, pork, or shrimp.
- Add various vegetables – such as peas, chopped green beans or pieces of zucchini (zucchini).
How to scale up and down this recipe?
Double or halve this recipe, keeping the same ingredient proportions.
When doubling, it may take a few more minutes to cook and heat through when the gnocchi, chorizo, and spinach are added to the pan.
Nutritional value is per serving, based on 4 servings.
Calories: 457kcalCarbohydrates: 54GProtein: 14GFat: 22GSaturated fat: 13GPolyunsaturated Fat: 1GMonounsaturated Fat: 1Gcholesterol: 23mgSodium: 1119mgPotassium: 424mgFiber: 5GSugar: 4GVitamin A: 2715IUVitamin C: 55mgCalcium: 67mgIron: 8mg
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