Gnocchi with Chorizo and Creamy Harissa Sauce comfort food recipes
I crave cozy food when the day runs long. This bowl fits that mood. Tender gnocchi kiss a hot pan and turn golden. Chorizo browns and fills the air with a warm kick. Harissa meets cream and stock. The sauce turns rich and smooth. I taste and I know we have a keeper from my comfort food recipes list.
We keep it simple and quick. I sear. I stir. I watch the sauce hug each dumpling. The bite lands soft then bold. It checks my notes for Harissa Recipes and gnocchi sauce recipes. It also sits with gnocchi recipes when I need an easy win.
For dinner plans I reach for chorizo recipes dinner and ground chorizo recipes dinner when time feels tight. Mexican chorizo recipes give smoke and heat that play nice with cream. We eat and we breathe out and the day eases. That is the goal and this little skillet delivers.
Servings: 4 servings
Ingredients
- 500 g potato gnocchi
- 250 g chorizo casings removed and crumbled
- 1 small onion finely diced
- 3 cloves garlic minced
- 2 tbsp harissa paste
- 1 tbsp tomato paste
- 200 ml heavy cream
- 120 ml chicken stock
- 2 cups baby spinach
- 30 g grated parmesan plus extra for serving
- 1 tbsp olive oil
- 1 tsp lemon juice optional
- Salt to taste
- Black pepper to taste
Instructions
- Heat a large skillet on medium high. Add chorizo and cook until browned. Spoon out and keep the flavored oil in the pan.
- Add gnocchi to the pan. Cook and toss until edges turn golden. Move gnocchi to a plate.
- Lower heat to medium. Add oil if the pan looks dry. Soften onion then stir in garlic.
- Stir in harissa and tomato paste. Cook for one minute to wake the paste.
- Pour in stock and cream. Simmer until the sauce looks silky.
- Return chorizo and gnocchi to the pan. Fold in spinach until it wilts.
- Season with salt and pepper. Add lemon juice if you like a bright note. Finish with parmesan.
- Serve hot. Spoon extra sauce over each bowl.