Chorizo and Pesto Gnocchi Bake.

After a few days away last weekend, I returned to happy children, a clean house , laundry done and windows cleaned-thank you SO much Mum and Aunty Kathy, a pair of angels if ever their were any.
With time on my hands I decided to use up some of the food in the fridge and pantry that was approaching their ‘best before’ dates.
A rummage through both produced the following.
Chorizo
Pesto
Cream 
Gnocchi 
Mozzarella 
Parmesan 
And so a delicious gnocchi bake was born. Quick and so tasty. Here’s how it was made.

Place a large saucepan of water on to boil.
Chop the chorizo into biggish cubes and place in a cold frying pan. Place over a medium heat. This allows the chorizo to release some if it’s yummy oils before crisping up. When the chorizo is crisp add 2 tablespoons of pesto and 200 ml of cream. Allow this to bubble and reduce slightly. Season very lightly, you may not need any seasoning as the chorizo can be salty so taste before seasoning.
Add the gnocchi to the pan of water and allow it to cook for 2 to 3 minutes. When it’s cooked it will rise to the surface. When ready drain it and add to a gratin dish.
Pour over the chorizo and cream sauce. Tear up some mozzarella place on top and finish with some finely grated Parmesan cheese.
Place under a hot grill for a few minutes until bubbling and crispy on to.
A green salad is lovely with this to off set the rich creaminess.

Tip;
This can be prepared ahead and and assembled. Place in an oven at 180 for about 20/25 minutes instead of grilling.

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