Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

Gnocchi with Pesto & Crispy Chorizo

Ingredients

 2 D'Orsogna Chorizo, thinly sliced
 500 g Fresh gnocchi
 400 g Broccoli, cut into florets
 1 cup Frozen peas
 190 g Basil pesto
 50 g Parmesan, finely grated
 ¼ Basil bunch, leaves picked

Method

1

Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Spread chorizo on the tray in a single layer and bake for 10 minutes, or until crispy. Remove from oven and set aside.

2

Meanwhile, cook gnocchi in a large saucepan of boiling water, according to packet instructions. Add broccoli and peas in the last 2 minutes of cooking. Drain and set aside.

3

Add pesto, gnocchi, peas and broccoli to a large bowl and toss to combine. Serve topped with chorizo, parmesan and basil.

Ingredients

 2 D'Orsogna Chorizo, thinly sliced
 500 g Fresh gnocchi
 400 g Broccoli, cut into florets
 1 cup Frozen peas
 190 g Basil pesto
 50 g Parmesan, finely grated
 ¼ Basil bunch, leaves picked

Directions

1

Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Spread chorizo on the tray in a single layer and bake for 10 minutes, or until crispy. Remove from oven and set aside.

2

Meanwhile, cook gnocchi in a large saucepan of boiling water, according to packet instructions. Add broccoli and peas in the last 2 minutes of cooking. Drain and set aside.

3

Add pesto, gnocchi, peas and broccoli to a large bowl and toss to combine. Serve topped with chorizo, parmesan and basil.

Gnocchi with Pesto & Crispy Chorizo
IngredientsDirections