What the heck is this?
Imagine soft, pillowy gnocchi swimming in a spicy, creamy sauce that’s got a serious kick — thanks to harissa, that North African chili paste that brings all the heat and flavor. Now add crispy, smoky chorizo to the mix, and you’ve got yourself a dinner that’s bold, comforting, and just a little bit addictive. This dish hits that perfect balance between creamy and spicy, with the chorizo’s savory goodness cutting through beautifully. It’s perfect for when you want something impressive but totally doable on a weeknight.
Why You’ll Love This Recipe
It’s super quick to pull together — think 30 minutes tops. The gnocchi cooks in minutes, so you’re not stuck babysitting the stove. Harissa adds a punchy depth of flavor without being overpowering (you can dial up or down the heat easily). Chorizo brings that meaty, smoky richness that makes the whole thing feel indulgent. Plus, creamy sauce = comfort level over 9000. This one’s a crowd-pleaser and perfect for leftovers (if you have any).
The Good Stuff You’ll Need
- 1 lb potato gnocchi (store-bought is fine, fresh if you can find it)
- 8 oz spicy chorizo, sliced or crumbled
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp harissa paste (adjust to taste)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 tbsp olive oil
- Salt + pepper to taste
- Fresh parsley or cilantro for garnish
- Optional: a squeeze of lemon juice to brighten it all up
Let’s Do This
Step 1: Cook the Gnocchi
Bring a big pot of salted water to a boil. Toss in gnocchi and cook until they float to the surface (about 2-3 minutes). Drain and set aside.
Step 2: Sizzle the Chorizo
While gnocchi cooks, heat olive oil in a large skillet over medium-high heat. Add chorizo and cook until it’s nicely browned and crispy around the edges. Remove from pan and set aside — leave the rendered fat in the pan.
Step 3: Build the Sauce
In the same pan, add the chopped onion and sauté until translucent, about 4-5 minutes. Add garlic and cook another minute until fragrant. Stir in the harissa paste and cook for 1 minute to release those spicy aromas.
Step 4: Cream It Up
Pour in the cream, stirring constantly to combine with the harissa mixture. Let it simmer gently for 3-4 minutes until the sauce thickens slightly.
Step 5: Bring It All Together
Add gnocchi and cooked chorizo back into the skillet. Toss gently to coat everything evenly in that creamy, spicy sauce. Season with salt, pepper, and if you like, a squeeze of lemon juice to cut through the richness.
Step 6: Serve and Impress
Plate it up and sprinkle fresh parsley or cilantro on top. Serve immediately and prepare for some serious compliments.
Serving Suggestions
Pair it with a simple green salad or roasted veggies to keep things fresh. A crusty baguette or garlic bread on the side is great for soaking up every last bit of that sauce.
Switch It Up
Want it vegetarian? Swap chorizo for spicy smoked tofu or roasted chickpeas. Not a fan of heat? Use mild paprika instead of harissa. Craving cheese? Stir in a handful of grated Parmesan or feta just before serving.
Make-Ahead Tips
Cook the chorizo and sauce ahead of time, then toss with freshly cooked gnocchi when you’re ready to eat. Leftovers keep well in the fridge for 2-3 days — just reheat gently on the stove.
Questions People Actually Ask
Q: Can I use frozen gnocchi?
A: Yep! Just don’t thaw before cooking — toss straight into boiling water.
Q: How spicy is harissa?
A: It varies by brand, but usually medium heat. Start with a small amount and add more if you want to turn up the fire.
Q: Can I make this dairy-free?
A: Swap cream for coconut milk or a cashew cream for a rich, dairy-free version.
Q: Can I freeze leftovers?
A: You can, but the gnocchi might get a bit softer. Best to eat fresh or within a couple of days.
Gnocchi with Chorizo and Creamy Harissa Sauce: A Flavor Bomb in Every Bite
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Imagine soft, pillowy gnocchi swimming in a spicy, creamy sauce that’s got a serious kick — thanks to harissa, that North African chili paste that brings all the heat and flavor. Now add crispy, smoky chorizo to the mix, and you’ve got yourself a dinner that’s bold, comforting, and just a little bit addictive. This dish hits that perfect balance between creamy and spicy, with the chorizo’s savory goodness cutting through beautifully. It’s perfect for when you want something impressive but totally doable on a weeknight.
Ingredients
1 lb potato gnocchi (store-bought is fine, fresh if you can find it)
8 oz spicy chorizo, sliced or crumbled
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp harissa paste (adjust to taste)
1 cup heavy cream (or half-and-half for a lighter version)
1 tbsp olive oil
Salt + pepper to taste
Fresh parsley or cilantro for garnish
Optional: a squeeze of lemon juice to brighten it all up
Instructions
Step 1: Cook the Gnocchi
Bring a big pot of salted water to a boil. Toss in gnocchi and cook until they float to the surface (about 2-3 minutes). Drain and set aside.
Step 2: Sizzle the Chorizo
While gnocchi cooks, heat olive oil in a large skillet over medium-high heat. Add chorizo and cook until it’s nicely browned and crispy around the edges. Remove from pan and set aside — leave the rendered fat in the pan.
Step 3: Build the Sauce
In the same pan, add the chopped onion and sauté until translucent, about 4-5 minutes. Add garlic and cook another minute until fragrant. Stir in the harissa paste and cook for 1 minute to release those spicy aromas.
Step 4: Cream It Up
Pour in the cream, stirring constantly to combine with the harissa mixture. Let it simmer gently for 3-4 minutes until the sauce thickens slightly.
Step 5: Bring It All Together
Add gnocchi and cooked chorizo back into the skillet. Toss gently to coat everything evenly in that creamy, spicy sauce. Season with salt, pepper, and if you like, a squeeze of lemon juice to cut through the richness.
Step 6: Serve and Impress
Plate it up and sprinkle fresh parsley or cilantro on top. Serve immediately and prepare for some serious compliments.
Notes
Pair it with a simple green salad or roasted veggies to keep things fresh. A crusty baguette or garlic bread on the side is great for soaking up every last bit of that sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~550 kcal
- Fat: ~35g
- Carbohydrates: ~40g
- Protein: ~20g