Baked Pesto Gnocchi with Chorizo and Vegetables
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Super tasty and easy to make, just throw this baked pesto gnocchi in the oven, and you’ve got a hearty dish in under 1 hour. Simply leave out the chorizo for a vegetarian version.
I love an easy dinner.
With busy work and busy teens, a dish that I can prepare ahead and throw in the oven is always a winner.
This baked pesto gnocchi gets double points because it has plenty of vegetables, loads of taste, and it’s flexible, so I can use up vegetables I have in the crisper.
Ingredients
The ingredients in this dish are simple and flexible, combining pre-made and pantry staples with fresh produce.
Save money by stocking up on bottled pesto when it’s on sale. I buy chorizo when it’s on sale at half price and freeze each sausage separately. You don’t need a lot of chorizo to add flavour. Great in pasta dishes, risotto, this chorizo omelette, and, of course, with gnocchi!
You could add other vegetables, depending on what you have on hand. I like to add sliced mushrooms or capsicum sometimes.
Ingredients
gnocchi
pesto
chorizo
onion
zucchini
cherry tomatoes
baby spinach
Method
Step 1: Preheat the oven. While the oven is preheating, cut the vegetables and chorizo. Chorizo has lots of flavour, so if you cut it up small, it stretches it further – everyone gets a little burst of flavour.
Step 2: Combine all the ingredients except the spinach, if using, in a baking dish.
Step 3: Cover with foil or a lid if your baking dish has one. Don’t forget this step – the gnocchi will go like rubber if you do. Speaking from experience.
Step 4: Bake in the oven for 40-50 minutes, or until the vegetables and gnocchi are cooked and tender.
Step 5 (optional): Stir in the baby spinach if using. Return to the oven for an extra 3-5 minutes to wilt the spinach.
Serve as is or with a sprinkling of cheese.
To prepare this dish ahead of time, chop all the ingredients and combine everything except for the spinach in an oven-safe dish. Cover and store in the fridge for up to two days. Bake as per the instructions.
Leftovers, Storage, Reheating
Store leftovers in an airtight container in the fridge for up to three days.
Reheat, covered, in the oven until heated through (75°C), or in the microwave.
Cooked gnocchi does not freeze well, so best eaten within three days.
Baked Pesto Gnocchi with Chorizo and Vegetables
Super tasty and easy to make, just throw this baked pesto gnocchi in the oven, and you've got a hearty dish in under 1 hour. Simply leave out the chorizo for a vegetarian version.
Ingredients
- 500g packet of premade gnocchi
- 190g jar of pesto (3/4 Australian cup)
- 1 onion, sliced
- 300g cherry tomatoes, halved
- 1 zucchini, chopped
- 1 chorizo, chopped
- handful of baby spinach (optional)
Instructions
- Preheat oven to 180°C.
- Combine all ingredients in an ovenproof baking tray.
- Cover with foil (or a lid if you have one).
- Bake for 40-50 minutes or until the gnocchi and vegetables are soft and cooked through. Best if you stir halfway through the cooking time.
- Stir the spinach into the hot gnocchi if using. Return to the oven for 2-5 minutes or until the spinach is wilted.
Notes
- Halve cherry tomatoes or quarter if they are big.
- Don't forget to cover before baking - the gnocchi turns into rubber otherwise (speaking from experience).
- You can add other vegetables, depending on what you have on hand, such as sliced mushrooms or capsicum.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 516Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 43mgSodium: 409mgCarbohydrates: 63gFiber: 5gSugar: 8gProtein: 16g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
