Gnocchi & Chorizo Salad with Green Beans & Harissa Dressing

Serving size

1 person 2 people 4 people

Ingredients

40g mixed salad leaves
60g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
80g greek style yoghurt (Milk)
2 tbsp harissa paste

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
200g baby tomatoes
1 handful of fresh chives
600g potato gnocchi

(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
200g hot cooking chorizo

(pork, smoked paprika, salt, spices)
2 onion
160g green beans

Allergens

Contains: Mustard, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	137Kcal	559Kcal
	573kJ	2340kJ
Fat	7.4g	30g
of which saturates	2.5g	10g
Carbohydrates	14g	55g
of which sugars	2.5g	10g
Protein	3.5g	14g
Salt	0.65g	2.7g
Fibre	1.4g	5.7g

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Gnocchi & Chorizo Salad with Green Beans & Harissa Dressing

Prep time: 15 mins

Total time: 30 mins

Cuisine: European

Food group: Pork

This salad truly pulls out all the stops! Think pillowy gnocchi, pan-fried until golden. Fiery hot cooking chorizo, sizzled to perfection. Crunchy green beans, sweet onion and crisp salad leaves for your veg. A creamy dressing, infused with warm harissa for an extra kick, ties everything together.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large non-stick frying pan & a small bowl

Roast the veg

Trim the green beans. Peel the onions and cut into 2cm wedges
Add the onion wedges to the tray and drizzle with 1 tsp oil. Season with salt and pepper and bake for 10 mins
After 10 mins, add the green beans to the tray and toss with the onion. Return to the oven for a further 10 mins, until soft and golden

Get frying

On a separate board, dice the chorizo into 1cm chunks
Heat the large non-stick frying pan on a medium-high heat. Once hot, add the chorizo and fry for 7 mins, stirring frequently, until golden. Add the gnocchi and cook for a further 4-5 mins, tossing regularly, until golden brown. Season with salt and pepper, then remove the pan from the heat

Make the harissa yoghurt

Thinly slice the chives. Halve the tomatoes
In the small bowl, mix together the harissa, yoghurt and half the chives. Season with salt and pepper. Add a splash of water to get it to a drizzling consistency

Toss & plate up

Toss the tomatoes, maple & mustard dressing and roasted veg though the gnocchi and chorizo pan, then gently toss with the salad leaves
Share the gnocchi salad between bowls and drizzle over the harissa yoghurt. Sprinkle over the remaining chives