Gnocchi with Pesto & Crispy Chorizo
There's no need to go green with envy or see red: this vibrant, zesty and scoopable pasta features chorizo to create a colourful delight for the senses.
Ingredients
- 2 Chorizo thinly sliced
- 500g fresh gnocchi
- 400g broccoli, cut into florets
- 1 cup frozen peas
- 190g basil pesto
- 50g parmesan, finely grated
- 1/4 bunch basil, leaves picked
Method
- 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.
- 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.
- Add pesto, gnocchi, peas and broccoli to a large bowl and toss to combine. Serve topped with chorizo, parmesan and basil.
