Red Pesto and Sausage Gnocchi
Red pesto is a really good ingredient to have kicking around as a dollop (see: generous spoonful) will lift most things. Finally using it as the main ingredient seems only fair.
I've had this jar kicking around in the fridge for far longer than I'd like to admit to, 2/3 of a pack of "Chorizo-style" sausages sat in the freezer, and a tub of sour cream languishing in the fridge that needed using up - in other words.... the main ingredients for this recipe!
Stats
Makes: 3 portions
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
- 4 "chorizo style" sausages
- 3 white onions, peeld and thinly sliced
- 2 tbsp garlic oil
- 100g red pesto
- 1/2tsp chilli flakes
- 90g spinach, shredded
- sprig of basil, leaves thinly sliced
- 50g sour cream
- 250ml hot chicken stock
- 500g fresh gnocchi
- 45g grated parmesan
Method
- Remove the skin from the sausages and cut each sausage into six pieces
- Put the garlic oil into a wide frying pan over a medium heat and when warm, add the sausage pieces
- When the sausage pieces are browned, remove from the pan and set aside
- Add the onions to the pan with a teaspoon of salt, stir well and cover
- Cook the onions for 10 minutes, stirring every now and then, until softened
- Turn the heat up, add the pesto and chilli flakes and stir well until the onions are coated
- Add the chicken stock to the pan along with the sausage pieces, stir well and reduce the heat
- Cook until the sauce has begun to thicken
- Whilst the gnocchi are cooking (reserve a mug of the cooking water), per the instructions for them, add the spinach to the pan and stir through
- Add the cooked gnocchi to the pan along with as much of the reserved cooking water as you need to loosen the sauce, stir through and cook for a minute
- Turn off the heat, stir through the basil and sour cream and then season to taste with salt and black pepper
- Serve topped with grated parmesan