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.

Close up overhead of a pan filled with gnocchi and chorizo in harissa sauce.
Want to save this recipe to your email?
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.

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?

Ingredients for gnocchi with creamy harissa sauce on a wooden table.
  • 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.

  1. 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.
  2. 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.
  3. Let that simmer for 5 minutes, and during that time, cook your gnocchi.
  4. 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.

Gnocchi and chorizo in a grey bowl with a black spoon in. The bowl is on a grey surface and the pan is just in shot.

🍽️ What to serve it with


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 😊

Close up of gnocchi with chorizo and red pepper in harissa coconut sauce.
What is harissa?

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.

What’s the difference between regular harissa and rose harissa?

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.


🍲 More fantastic Quick Dinner recipes

Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

4.79 from 19 votes

Gnocchi with Chorizo and Creamy Harissa Sauce Recipe

Turn store-bought gnocchi into something special with crispy chorizo, onion and peppers in a creamy-yet-spicy harissa and coconut milk sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 – 4 Servings
Course: Dinner
Cuisine: American-Italian, Middle Eastern

Ingredients

  • 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 for US
  • 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

To Serve:

  • chilli flakes
  • black pepper
  • freshly chopped parsley
Save This Recipe!
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Heat the oil in a large frying pan (skillet) over medium-high heat.
    1 tsp sunflower oil
  • Add the chorizo and cook, stirring often, for 3-4 minutes, until the chorizo starts to release its oils.
    150 g (5.3 oz) diced chorizo
  • 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.
    1 small onion, 1 red bell pepper, 2 cloves garlic, ¼ tsp salt, ¼ tsp black 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.
    1 ½ tbsp harissa paste, 1 tbsp tomato puree
  • Add the coconut milk and cherry tomatoes, stir and bring to a simmer. Simmer for 5 minutes, stirring occasionally.
    200 ml (7 fl oz) full-fat coconut milk, 150 g (5.3 oz) cherry (grape) tomatoes
  • 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.
    500 g (17.6 oz) fresh gnocchi
  • 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.
    60 g (2 packed cups) baby spinach
  • Stir together and cook for a further 1-2 minutes, until the spinach wilts.
  • Serve topped with chilli flakes, black pepper, and fresh parsley.
    chilli flakes, black pepper, freshly chopped parsley

Video

Notes

Don’t want it spicy?
Use mild chorizo and replace the harissa with the same amount of tomato puree, mixed with a good pinch each of smoked paprika, garlic salt, cumin and ground coriander. It won’t give you quite the same flavour, but it works great for anyone with a milder palate.
Can I make it ahead?
This dish tastes best when cooked and eaten right away, but it does still taste good when reheated.
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).
How to scale up and scale down this recipe
Double or halve this recipe, sticking to the same ingredient ratios.
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.

Nutrition

Calories: 457kcal | Carbohydrates: 54g | Protein: 14g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 1119mg | Potassium: 424mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2715IU | Vitamin C: 55mg | Calcium: 67mg | Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Martin Sidgreaves says:

    5 stars
    I’d been looking forward to trying this one for a while…… and I wasn’t disappointed. So quick and simple to make and packed with bags of flavour. My wife isn’t the best when it comes to ‘heat’ in food but she thoroughly enjoyed this dish and the Harissa was a perfect heat level for her. I added a little glug of home made chilli oil to give mine a tad more heat.

    We actually ate what was left over the following day, cold and it was just as delicious. This has now gone on my ‘Fave Recipes’ list. Thank you Nicky, another fantastic recipe.

  2. Amy Hansen says:

    5 stars
    I love gnocchi and was intrigued with the different ingredients that were used in this recipe. I had never cooked with harissa before. I love that you combined different cuisines for this. I also really appreciated that you listed the ingredient amounts in the instructions so that I did not have to constantly scroll back up to the ingredient list. I will definitely be making more of your recipes, thank you!

  3. Katarina says:

    5 stars
    Made this a couple times now and it’s delicious. I’d never heard of harissa before, it’s been fun incorporating it into other dishes.

  4. Clive Mitchell says:

    5 stars
    Ver,very TASTY!
    I used Lidl Linguica sausages because I had no chorizo – it worked beautifully.
    Nicky – your recipes never fail!

  5. Yvonne says:

    5 stars
    Delicious! Made it vegan with soy chorizo. I’d want a slightly thinner sauce, but this is a hearty and cozy recipe for colder months.

  6. Summer Yule says:

    5 stars
    This recipe is perfection! I doubled it because it looked like something I’d want for lunches too, and oh my goodness, I was not disappointed in my decision. Sooooo good. 😀

  7. Brad says:

    2 stars
    I love your videos and recipes. I tried this one which looks so good. Many of the ingredients were new to me. The spanish chorizo was new and i thought it tasted great. Harissa is fairly new tastes good like an unusual salsa. Cooked them per recipe. Not so great. But the new ingrediants are interesting. Sorry. Love your stuff in general

  8. Kirsten Sabry says:

    5 stars
    Fabulous! It’s one of the tastiest meals I have ever made! I used chopped tomatoes instead of cherry tomatoes and the sauce was divine. If I’d been served this in a restaurant I would have been delighted.

  9. Denise says:

    5 stars
    This recipes looks amazing and I can’t wait to try it.

    I love coconut milk but my husband is not a fan, is the coconut flavour quite strong or will I get away with it.

    Love your recipes, attention to detail is sooo good, I’ve even seen on some recipes that you are giving information for cooking with Air Fryer which is fab. Keep up the good work.

    Your book is amazing too 🙂

  10. Nicky says:

    5 stars
    Easy, quick and ohhh so very tasty. Did a double batch of this for a two family meal with friends. (with the addition of 3 chicken breasts cut into small pieces cooked in the chorizo oil for couple minutes before peppers added) Adults and kids alike polished it off. Will be making many a time more…that’s for sure!