A fantastic way to pep-up store-bought gnocchi and turn it into something really special. We're serving it with crispy chorizo, onions and peppers in a creamy-yet-spicy harissa and coconut milk sauce.
I also like to pack in fresh spinach and cherry tomatoes. A brilliant 30-minute weeknight dinner.
Why is this my FIRST gnocchi recipe on the blog? 😳
It's so quick and easy to serve up a lip-smacking dinner using store-bough gnocchi. I love that it can take BIG flavours like chorizo and harissa and soak them all up.
I took inspiration from my ravioli sauce recipe (which uses store-bought ravioli) with the tangy, creamy sauce, but decided to go with harissa to give it a bit of heat and coconut milk to give it that creamyness.
The addition of the crispy chorizo adds a lovely salty bite to the whole dish!
📋 What do we need?
- Gnocchi - I use regular, fresh, store-bought gnocchi, but of course you can use homemade gnocchi if you like.
- Chorizo - I use ready-diced Spanish chorizo for this recipe, to save on time. I like one that's a little bit spicy, but you can use your favourite chorizo, and go milder if you prefer.
- Harissa - I use rose harissa, which is a little bit milder than regular harissa. It contains dried rose petals, which gives it a slightly more complex taste, but you usually can't taste the rose in there. 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.
- Because the gnocchi cooks really quickly, we're cooking the chorizo and sauce first.
So start off by frying the chorizo in a little bit of oil. You don't need much, as the chorizo release its own oils as it cooks. Once it's crispy, remove from the pan, leaving any oils behind.
- Fry onions, peppers and garlic in the chorizo oil. Season with a little salt and pepper, then add harissa, tomato puree, 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 it all together until heated through.
👩🍳PRO TIP Gnocchi only takes a couple of minutes to cook in boiling water. Once the gnocchi is cooked, it will float to the top of the pan of water.
I like to serve it topped with a little black pepper, parsley and a few chilli flakes.
So much flavour in every bite!
My question to you now is....
Should I share a recipe for how to make gnocchi from scratch?
Also, are you interested in different gnocchi flavours?
Let me know in the comments below 😊
Harissa is a spicy, smoky chilli paste that originated in Tunisia. Usually red in colour, it adds a rich, spicy flavour to dishes. It's great as a rub/marinade or mixed in to sauces.
Rose harissa contains rose petals and sometimes rose water. You can't generally taste the rose, but it adds a gentle richness and floral quality to dishes.
I find regular harissa to be a little hotter than rose harissa.
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Gnocchi with Chorizo and Creamy Harissa Sauce Recipe
- 1 tsp sunflower oil
- 150 g (5.3 oz) 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) - paste
- 200 ml (7 fl oz) full-fat coconut milk
- 150 g (5.3 oz) cherry (grape) tomatoes - sliced in half
- 500 g (17.6 oz) fresh gnocchi
- 60 g (2 packed cups) baby spinach
- Chilli flakes
- Black pepper
- Freshly chopped parsley
- 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 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.
Cook the dish, then cool, cover and refrigerate. Reheat in the pan, over a medium heat, stirring often, until piping hot. You may need to add a splash of water to loosen the sauce up when reheating. Can I freeze it? I don't recommend freezing this dish. Ingredient swaps
- Swap out the chorizo for crispy bacon, or you could even add in chunks of cooked chicken, pork or prawns.
- Add in different vegetables - such as peas, chopped green beans or chunks of courgette (zucchini).
If doubling, it may take a few minutes more to cook the vegetables and heat everything through when the gnocchi, chorizo and spinach is added to the pan. Nutritional information is per serving, based on 4 servings.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.