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 boiling water to the boil for use in Step 1.
Washing Instruction
Wash your hands, cherry tomatoes and courgette well.
Gino's Tip
When cooking for kids, it's good to have a gauge for what they like or are not accustomed to. Rather leave out an ingredient they are unsure about and let them taste the combination. They might not like it initially but little bits here and there will get their palates well acquainted for the future.
Step 1 -Gnocchi Pasta Shells
Cook your gnocchi pasta shells in the large saucepan of salted, boiling water for 10-12 minutes until "al dente". Drain through a colander and set aside till later.
Step 2 - Greek Pasta Filling
Heat a large casserole pan over med-high heat and add a glug of olive oil. Sweat your chorizo, red onion and black olives for 3-4 minutes. Now add your courgette and cook for further 3-4 minutes until tender. Proceed to add your cherry tomatoes and mix in your basil pesto to warm through. (If your kids aren't that into basil pesto, reserve it for serving instead). Taste and season your vegetables with salt and pepper.
Step 3 - Mixing your Greek Pasta
In a large mixing bowl toss together your gnocchi pasta shells, greek pasta filling, and white cheddar. Balance your seasoning with salt and pepper, if necessary.
To serve
Divide your Greek pasta amongst your servings. Enjoy!