Gnocchi Recipes

Pumpkin Gnocchi and Chorizo Bake recipe

This wonderful recipe is a brilliantly different way to use pumpkin gnocchi. It's baked with chorizo pieces in a creamy cheese sauce and sprinkled with breadcrumbs. You could make your own gnocchi or buy some from a supermarket if you can find it.


  • 750g pumpkin gnocchi
  • 50g butter
  • 50g flour
  • 150g cheddar cheese, grated
  • 150g chopped chorizo
  • 500ml milk
  • 200ml chicken stock
  • 1 crushed garlic clove
  • 125g tomato or red pesto of your choice
  • 75g dried breadcrumbs mixed with 1 tsp. dried mixed herbs


  1. Boil the gnocchi in boiling salted water until they rise to the surface. When they're floating, remove from the pan, drain and put into a greased baking dish.

  2. Heat the milk with the chicken stock in a pan until hot but not boiling. Meanwhile, melt the butter in a large pan. When foaming, add the flour and stir to combine, then continue stirring for 3-4 minutes. Add the hot milk and stock mixture, stirring constantly until fully combined and beginning to thicken up.

  3. Add the chorizo, crushed garlic and half the cheese into the white sauce, then pour over the gnocchi in the tray. Spread the pesto over the top of the gnocchi.

  4. Sprinkle with the breadcrumbs and the rest of the cheese, then bake in a 200C oven until golden brown and bubbling.

If you prefer, just use plain sausages rather than chorizo. This recipe serves six.

Author: Laura Young

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Published: December 6, 2011
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