Recipe

Broccoli Pesto Gnocchi Shells

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Broccoli Pesto Gnocchi Shells

If you love making pesto then this one's just for you this week you'll learn how to quickly whip up an instant palate pleaser with this broccoli pesto gnocchi pasta shells with baby spinach, peas, and crispy chorizo.




Ingredients to serve 2

  • 150g x Chorizo - thinly sliced
  • 150g x Broccoli - roughly chopped
  • 100g x Baby Spinach - thick stems removed
  • 100g x Peas
  • 1 x Lemon - zested,halved for juicing
  • 10g x Grated Parmesan
  • 150g x Gnocchi Pasta Shells
  • 80ml x DD Pesto Base
  • 30g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Water

Ingredients to serve 4

  • 300g x Chorizo - thinly sliced
  • 300g x Broccoli - roughly chopped
  • 200g x Baby Spinach - thick stems removed
  • 200g x Peas
  • 1 x Lemon - zested,halved for juicing
  • 20g x Grated Parmesan
  • 300g x Gnocchi Pasta Shells
  • 160ml x DD Pesto Base
  • 60g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Water

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands, broccoli, and lemon well. Rinse your baby spinach thoroughly and drain on paper towel.

Step 1

Gnocchi Pasta Shells: Once your large saucepan of salted water has come to the boil, add the gnocchi pasta shells and cook for 10-12 minutes until "al dente". Drain through a colander and drizzle lightly with olive oil, salt, and pepper. Reserve for use at the end of Step 3.

Step 2

Fried Chorizo and Saute Greens: Give your large saucepan a quick clean and place it back on the stove over med-high heat, once your pan is warm add a drizzle of olive oil and fry the sliced chorizo for 2-3 minutes, transfer to a serving dish and keep warm in the microwave. Add the peas to the pan with a dash or two of water. Cook for 2-3 minutes then add the picked baby spinach, cover with a lid or foil and cook for an additional 2-3 minutes until the peas are tender and the spinach has wilted. Remove your pan from the heat and season your greens with salt and pepper to taste.

Step 3

Broccoli Pesto: Heat a large casserole pan over med-high heat, once your pan is hot, add a few glugs of olive oil and fry the chopped broccoli for 3-4 minutes until soft - you can facilitate cooking with a dash of water. Once the broccoli is soft, add your butter and allow it to melt before adding the lemon zest, juice (use as a seasoning and not all at once - add as needed), and DD Pesto Base. Cook and mix for 1 minute (using a wooden spoon to break up any large pieces of broccoli) then season to taste with salt and pepper. Lastly mix the gnocchi pasta shells and broccoli pesto into your large saucepan with your saute greens, taste and season with salt and pepper if need be..

To Serve

Divide your broccoli pesto gnocchi shells amongst your servings, top with your fried chorizo and sprinkle over the parmesan. Enjoy!