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
NOTES
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