Turn store-bought gnocchi into something special with crispy chorizo, onion and peppers in a creamy-yet-spicy harissa and coconut milk sauce.
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
INSTRUCTIONS
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