Description
Gnocchi with Chorizo and Creamy Harissa Sauce
Ingredients:
1 tsp sunflower oil
150 g (5.3 oz) diced chorizo
1 small onion, finely diced
1 red bell pepper, sliced
2 cloves garlic, minced
¼ tsp salt
¼ tsp black pepper
1 ½ tbsp harissa paste
1 tbsp tomato puree
200 ml (7 fl oz) full-fat coconut milk
150 g (5.3 oz) cherry tomatoes, halved
500 g (17.6 oz) fresh gnocchi
60 g (2 packed cups) baby spinach
To Serve:
Chilli flakes
Black pepper
Freshly chopped parsley
Directions:
Heat oil in a large frying pan over medium-high heat.
Add chorizo, cook 3-4 minutes until oils release, then set aside.
Lower heat; sauté onion, bell pepper, garlic, salt, and pepper for 5 minutes.
Stir in harissa paste and tomato puree.
Add coconut milk and cherry tomatoes; simmer 5 minutes.
Cook gnocchi in boiling water 2-4 minutes, then transfer to the sauce.
Mix in spinach and cooked chorizo; cook until spinach wilts.
Prep Time: 25 minutes
Kcal: 580 per serving
