Description
A bold and comforting dish featuring pillowy gnocchi, smoky chorizo, and a rich, creamy harissa sauce that brings just the right amount of heat. A quick and satisfying dinner option.
Ingredients
Scale
- 500 g potato gnocchi (gluten-free if needed)
- 150 g chorizo, sliced or crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp harissa paste (adjust to taste)
- 150 ml heavy cream (or dairy-free alternative)
- 50 ml vegetable or chicken stock
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan or vegan alternative (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chorizo and cook for 4–5 minutes until it starts to brown and release its oils.
- Add the chopped onion and cook for another 3 minutes until softened. Stir in garlic and smoked paprika; cook for 1 minute.
- Mix in the harissa paste and cook for 1–2 minutes to develop flavor.
- Pour in the cream and stock, stirring well to combine. Bring to a gentle simmer and let cook for 5 minutes until slightly thickened.
- Add the cooked gnocchi to the sauce and toss to coat. Cook for another 2 minutes to heat through.
- Season with salt and pepper to taste. Serve hot, garnished with chopped parsley and Parmesan if desired.
Notes
- Use plant-based chorizo and dairy-free cream to make the dish fully dairy-free or vegan.
- Adjust the amount of harissa depending on your preferred spice level.
- Gnocchi can be pan-fried before adding to the sauce for extra texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 60 mg