Description
This creamy chorizo gnocchi dish is packed with flavor and comes together quickly for a delicious weeknight dinner.
Ingredients
Scale
- 1 tsp neutral oil (I like to use avocado oil)
- 150 g diced chorizo (use your favourite variety, I use ready-chopped Spanish chorizo)
- 1 small onion (peeled and finely diced)
- 1 red bell pepper (deseeded and sliced)
- 2 cloves garlic (peeled and minced)
- ¼ tsp salt
- ¼ tsp black pepper
- 1 ½ tbsp harissa paste
- 1 tbsp tomato puree (paste for US)
- 200 ml full-fat coconut milk
- 150 g cherry (grape) tomatoes (sliced in half)
- 500 g fresh gnocchi
- 60 g baby spinach
- chilli flakes
- black pepper
- freshly chopped parsley
Instructions
- Heat the oil in a large frying pan (skillet) over medium-high heat.
- Add the chorizo and cook, stirring often, for 3-4 minutes, until the chorizo starts to release its oils.
- Use a slotted spoon to remove the chorizo. Place in a bowl and put to one side
- Turn the heat on the pan down to medium and add the chopped onion, bell pepper, garlic, salt, and pepper.
- Cook for 5 minutes, stirring often, until the onion and peppers soften.
- Meanwhile, bring a large pan of water to the boil for the gnocchi.
- Add the harissa paste and tomato puree to the pan with the onions and stir together.
- Add the coconut milk and cherry tomatoes, stir and bring to a simmer. 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 it directly in the frying pan with the sauce.
- Add the spinach and the chorizo you cooked earlier.
- Stir together and cook for a further 1-2 minutes, until the spinach wilts.
- Serve topped with chilli flakes, black pepper, and fresh parsley.
Notes
- This dish pairs well with a side salad.
- Feel free to adjust the spice level by adding more or less harissa paste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg