Description
A quick recipe for potato gnocchi tossed with spicy chorizo sausage in a rich, creamy harissa sauce.
Ingredients
Scale
- 1 lb potato gnocchi
- 6 oz Spanish chorizo, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 2 tablespoons harissa paste
- 1/4 cup chicken broth
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the gnocchi according to package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced chorizo and cook until crispy, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the harissa paste and cook for 1 minute.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
- Reduce the heat to low. Stir in the heavy cream until the sauce is smooth and heated through. Do not boil.
- Return the cooked chorizo to the skillet. Season the sauce with salt and pepper.
- Add the cooked gnocchi to the skillet and toss gently to coat everything in the sauce.
- Serve immediately, garnished with fresh parsley.
Notes
- Adjust the amount of harissa paste based on your preferred spice level.
- If you cannot find Spanish chorizo, use a similar cured, spicy sausage.
- If the sauce is too thick, add a splash more chicken broth or cream.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4
- Sodium: 950
- Fat: 40
- Saturated Fat: 18
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 20
- Cholesterol: 75
Keywords: gnocchi, chorizo, harissa, creamy sauce, quick dinner, pasta