150g(5.3 oz) diced chorizouse your favourite variety, I use ready-chopped Spanish chorizo
1small onionpeeled and finely diced
1red bell pepperdeseeded and sliced
2clovesgarlicpeeled and minced
¼tspsalt
¼tspblack pepper
1 ½tbspharissa paste
1tbsptomato puree paste for US
200ml(7 fl oz) full-fat coconut milk
150g(5.3 oz) cherry (grape) tomatoessliced in half
500g(17.6 oz) fresh gnocchi
60g(2 packed cups) baby spinach
To Serve:
chilli flakes
black pepper
freshly chopped parsley
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 recipeDouble 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.