Chorizo & Pesto Gnocchi
with tossed salad and Italian hard cheese
The quantities provided above are averages only.
Ingredients
90 grams
Chorizo
(Contains: Milk)
400 grams
Gnocchi
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
30 grams
Green Pesto
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
120 grams
Peas
110 grams
Creme Fraiche
(Contains: Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
2 unit(s)
Garlic
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to the boil for the gnocchi. TIP: If you’re in a hurry you can boil the water in your kettle.
Peel and grate the garlic (or use a garlic press).
Place a large pan over medium-high heat with a drizzle of oil.
Once the pan is hot, add the chorizo and garlic and fry until it starts to brown, 3-4 mins.
Once the water is boiling, add the gnocchi to the water and bring back to the boil. Cook until the gnocchi rise to the surface of the water, 2-3 mins. Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.
Add the peas, creme fraiche and stock to the chorizo and allow to warm through. Stir through the gnocchi and pesto. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.
Just before serving toss the salad leaves with a dizzle of oil and balsamic vinegar. Season to taste with salt and pepper.
Divide the gnocchi between bowls and scatter over the Italian hard cheese. Serve the tossed salad by the side.
