gnocchi with green pea pesto
30 Minute Meals, Main, Pasta

GNOCCHI WITH GREEN PEA PESTO AND CHORIZO

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This bowl of Gnocchi with Green Pea Pesto and Chorizo is THE best any night of the week winter pasta. Taking a classic pesto pasta recipe and updating it with a no-cream, creamy pesto sauce, spicy chorizo, and pillowy gnocchi. Every spoonful has delicious and comforting fresh flavours that melt in your mouth. This is such a cozy, creamy bowl of gnocchi. If you’re vegetarian you can omit the chorizo and it will still taste amazing I promise!

This dish comes together in minutes and it really is so delicious.

gnocchi with green pea pesto

I like to start by bringing a big pot of water to the boil. Now get excited because I have a little hack that I discovered. If you’re in Australia like me and only have access to frozen peas, you’ll need to defrost them before you blend them. When the water starts to boil, grab a mesh strainer and put your peas in it. Then just hold it in the water for about 30 seconds until the peas are soft. Such a quick and easy way to defrost the peas!

Before making the pesto, get the gnocchi and chorizo cooking so that everything is ready at the same time.

gnocchi with green pea pesto

Boil the gnocchi until it floats and cook the chorizo on medium heat until it starts to caramelise. The thing about chorizo is it’s pretty fatty so you don’t need any extra oil.

While that’s all happening make the pesto by blending the peas with basil, lemon juice, garlic, pine nuts, parmesan and olive oil. By this point, the gnocchi should be ready to strain and add to the pan with the chorizo. Stir through the pesto and add in a splash of the gnocchi cooking water if it’s looking too thick.

I love adding random things to my pesto. The peas are great because they add vibrant colour, flavour, and some much-needed healthy greens! You can also try adding baby spinach or cooked broccoli.

gnocchi with green pea pesto

Once everything has been tossed together, add to a bowl and top with fresh basil, chilli flakes and more parmesan. It doesn’t get any more comforting and delicious than this.

More easy winter recipes you will love:

And finally, if you make this Gnocchi with Green Pea Pesto and Chorizo be sure to leave a comment and tell me about it! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!

GNOCCHI WITH GREEN PEA PESTO AND CHORIZO
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GNOCCHI WITH GREEN PEA PESTO AND CHORIZO

Course: Lunch, DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Ingredients

  • 500g gnocchi

  • 1 chorizo sausage, thinly sliced

  • chilli flakes and fresh basil for garnish

  • The pea pesto

  • 1 cup basil

  • 1/4 cup peas

  • 2 cloves minced garlic

  • juice of half a lemon

  • 1/4 cup pine nuts

  • 1/4 cup grated parmesan

  • 2 tbsp olive oil

Directions

  • Bring a large pot of water to the boil. Put the peas into a mesh strainer and submerge in the boiling water for about 20-30 seconds until defrosted. Add the gnocchi to the pot and cook until it floats, then strain out the water, reserving about a cup.
  • In a large pan on medium heat add the chorizo and fry off while you make the pesto.
  • Add the peas to a blender along with the remaining pesto ingredients and blend until smooth.
  • When the chorizo is slightly caramelised, add the gnocchi and pesto to the pan. Stir for about 20 seconds and add in some of the gnocchi cooking water if the sauce is too thick.
  • Serve with chilli flakes, fresh basil and some more freshly grated parmesan.

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