Fluffy gnocchi, spicy chorizo, and harissa coconut sauce make an easy, vibrant dinner in just 30 minutes.
# The Ingredients You'll Need:
→ Oils
01 - 1 tsp sunflower oil
→ Meats
02 - 150 g diced chorizo (ready-chopped Spanish chorizo recommended)
→ Vegetables
03 - 1 small onion, peeled and finely diced
04 - 1 red bell pepper, deseeded and sliced
05 - 2 cloves garlic, peeled and minced
06 - 60 g baby spinach
→ Spices
07 - ¼ tsp salt
08 - ¼ tsp black pepper
→ Sauces
09 - 1 ½ tbsp harissa paste
10 - 1 tbsp tomato puree
11 - 200 ml full-fat coconut milk
→ Others
12 - 150 g cherry tomatoes, sliced in half
13 - 500 g fresh gnocchi
→ To Serve
14 - Chilli flakes
15 - Black pepper
16 - Freshly chopped parsley
# Step-by-Step Instructions:
01 - Heat the sunflower oil in a large frying pan over medium-high heat.
02 - Add the diced chorizo and cook for 3-4 minutes until it releases its oils. Remove with a slotted spoon, place in a bowl, and set aside.
03 - Reduce heat to medium and add the onion, red bell pepper, garlic, salt, and pepper. Cook for 5 minutes, stirring often, until softened.
04 - Bring a large pan of water to a boil for the gnocchi.
05 - Stir the harissa paste and tomato puree into the cooked vegetables. Add the coconut milk and cherry tomatoes, stirring to combine. Simmer for 5 minutes.
06 - Add the fresh gnocchi to the boiling water and cook for 2-4 minutes until it floats to the top.
07 - Remove cooked gnocchi using a slotted spoon and add directly to the pan with the sauce. Add the spinach and reserved chorizo, stirring for 1-2 minutes until the spinach wilts.
08 - Serve the gnocchi topped with chilli flakes, black pepper, and freshly chopped parsley.
