30 Minute Gnocchi with Chorizo & Creamy Harissa Sauce
A fantastic way to pep-up store-bought gnocchi and turn it into something really special. We're serving it with crispy chorizo, onions and peppers in a creamy-yet-spicy harissa and coconut milk sauce.
I also like to pack in fresh spinach and cherry tomatoes. A brilliant 30-minute weeknight dinner.
Free printable recipe is available on our site:
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) - paste
▢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:
1. Heat the oil in a large frying pan (skillet) over medium-high heat.
2. Add the chorizo and cook, stirring often, for 3-4 minutes, until the chorizo starts to release its oils.
3. Use a slotted spoon to remove the chorizo. Place in a bowl and put to one side.
4. Turn the heat on the pan down to medium and add the chopped onion, bell pepper, garlic, salt and pepper.
5. Cook for 5 minutes, stirring often, until the onion and peppers soften.
6. Meanwhile, bring a large pan of water to the boil for the gnocchi.
7. Add the harissa paste and tomato puree to the pan with the onions and stir together.
8. Add the coconut milk and cherry tomatoes, stir and bring to a simmer. Simmer for 5 minutes, stirring occasionally.
9. 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.
10. Once the gnocchi is cooked, use a slotted spoon to remove from the pan and place directly in the frying pan with the sauce.
11. Add the spinach and the chorizo you cooked earlier.
12. Stir together and cook for a further 1-2 minutes, until the spinach wilts.
13. Serve topped with chilli flakes, black pepper and fresh parsley.
#CookingShow #Recipe #QuickDinner
Salsa Gnocchi ???? Super fresh, zingy, vegan meal!
Gnocchi are delicious little Italian dumplings, which are now very easy to find in most supermarkets. Gnocchi is a little misunderstood and often overlooked – which is a shame because, like pasta, rice and couscous, it’s an ingredient that can form the bulk of a deliciously satisfying meal. With this recipe we’ve married Italian gnocchi with Mexican salsa and made a truly global meal. If you’ve never tried gnocchi before, pick up a pack next time you’re at the shops and give this recipe a go – we’re pretty sure you’ll love it!
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How To Make Gnocchi Dishes Two Delicious Ways
In this video we show you hot to make this classic potato pasta two different ways with Bravado Spice's Serrano & Basil and Creamy Herb & Jalapeño hot sauces!
Full recipe:
Link to Purchase Serrano & Basil Hot Sauce:
Link to Purchase Creamy Herb & Jalapeño Hot Sauce:
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SPICY BASIL GNOCCHI
INGREDIENTS
2 tbsp Minced garlic
3 tbsp Bravado Spice Serrano
& Basil Hot Sauce
3 tbsp Oil
1/3 c Cream
2 tbsp Tomato Paste
1/2 lb Gnocchi, formed
1.5 c Onion
2 tbsp Salt
2 tsp Black pepper
6.5 c Water
Parmesan
Parsley (opt.)
STEPS
1. Add 1.5 tbsp of salt to 6 cups of water in a pot and bring to a boil.
2. Add the preformed gnocchi and cook until tender. About 90
seconds. Drain and set aside, reserving a cup of pasta water.
3. In a skillet, heat 2 tbsp of oil over medium heat. Then sauté the
onions for a few minutes until translucent. Add the garlic and cook
until translucent. Remove from the skillet and set aside.
4. Add the gnocchi and the remaining salt. Brown the pasta a bit.
5. Add the tomato paste, 1/2 a cup of water, and the Bravado Spice
Serrano & Basil hot sauce, sautéed onions & garlic, cream, and
pasta water and mix until the tomato paste is fully incorporated.
6. Garnish with fresh shaved parmesan and chopped parsley or basil and serve.
CREAMY HERB GNOCCHI
INGREDIENTS
2 tbsp Minced garlic
3 tbsp Bravado Spice Creamy
Herb & Jalapeño Hot Sauce
3 tbsp Butter
1.5 c Cream
1/2 lb Gnocchi pasta (dry,
store bought is fine)
3 tbsp Salt
1 tbsp Black pepper
6 c Water
1/2 c Parmesan, shaved, plus
more for garnish
2 tbsp Chopped parsley
STEPS
1. Add 1.5 tbsp of salt to 6 cups of water in a pot and bring to a boil.
2. Add the dry gnocchi and cook until tender. About 90 seconds.
Drain and set aside, reserving 1/2 cup of pasta water.
3. In a skillet, heat the butter over medium heat. Then add 1.5 tbsp of
salt, black pepper and sauté the gnocchi until lightly browned.
4. Add the garlic and cook till translucent. Then add the Cream, pasta
water, and Bravado Spice Creamy Herb & Jalapeño Hot Sauce and
mix well.
5. When the mixture starts to heat up again, add the shaved parmesan
and parsley and stir till fully incorporated. Serve warm.
a RARE PASTA SAUCE I ate weekly when I lived in ITALY
This spicy, creamy, red bell pepper pasta sauce is a rare pasta sauce that I’ve only found in a jar in a supermarket in Italy, today I set out to recreate this nostalgic sauce. I believe this is a variation of pesto alla calabrese.
Felicetti Cavatappi (10% off, use code “NACS” at checkout):
ITALY TRIP BOOKINGS:
SHRIMP SCAMPI
STUFFED SHELLS
RED WINE RISOTTO
PASTA DOUGH
RECIPE
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How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
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Gnocchi with Tomato Sauce Al Pomodoro
My whole family loves this easy gnocchi with tomato sauce Aka gnocchi al Pomodoro. Pillowy potato gnocchi cooked in rich flavourful tomato sauce. It is quick, easy and delicious.
This is the recipe to make when time is of the essence. It Is totally foolproof too. Let me show you how to make it in easy steps
Ingredients
1 kg potato gnocchi
650 ml passata
⅓ cup shredded parmesan cheese
3 large garlic cloves
1 medium onion chopped
1 stalk celery chopped
1 tsp sugar optional
½ tbsp mixed herbs
1 tbsp olive oil
1 tbsp butter
Cayenne pepper to taste
Salt and pepper to taste
fresh basil to serve
Printable recipe:
Music: Globe by @blarkkdaniel