This is comfort food with almost no effort. You do not boil the gnocchi, you do not make a sauce from scratch, you just toss everything into one dish and let the oven do the rest.
Jar pesto and cream make a rich sauce, the chorizo adds a smoky, savoury edge, and the gnocchi goes soft and golden as it bakes. One dish in, one dish to wash, and dinner is sorted.
It is the kind of easy, creamy dinner that feels like a treat on a busy night.
Why You’ll Love It
It is a genuine one dish dinner, everything bakes together so there is no boiling and barely any washing up. Packet gnocchi and jar pesto keep it fast, the chorizo brings loads of flavour without much work, and the cream makes it feel rich and special. It is on the table in about 35 minutes, most of which is hands off while it bakes.
The Shortcut That Makes It Work
You skip boiling the gnocchi entirely. Packet gnocchi goes straight into the dish and cooks in the sauce as it bakes, and jar pesto plus cream means there is no sauce to make. Toss it all together, bake, and the oven turns it into a creamy, golden dinner while you get on with something else.
Handy Tips
Make sure everything is well coated in the pesto cream before it goes in so every bite is saucy, and spread it out rather than piling it up so the gnocchi cooks evenly and gets a little colour. Give it a good stir when it comes out, the sauce thickens as it sits and stirring brings it all back together. If you like a crispier top, a couple of minutes under the grill at the end does the trick.
What To Serve With It
It is rich, so a simple green salad or some steamed greens on the side balances it nicely. A bit of crusty bread is never a bad idea for the sauce.
Leftovers / How to Store It
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a small splash of cream or milk to loosen the sauce, as it thickens once chilled.
Other Recipes You’ll Love
If you enjoyed this Creamy Chorizo Gnocchi Tray Bake, here are a few more ideas to add to your rotation:
Creamy Chorizo Gnocchi Tray Bake
Prep Time 10 minutes 
Cook Time
25 minutes 
Total Time 35 minutes 
Ingredients
Equipment
Method
- Preheat your oven to 220°C.
- In a baking dish, whisk together the basil pesto, cream, garlic, and a pinch of salt and pepper.
- Toss in the gnocchi, onion, tomatoes, and chorizo sausage, making sure everything is nicely coated in that creamy, dreamy pesto sauce.
- Bake for 25 minutes, until everything is bubbly and golden.
- Give it a good stir, and it's ready to serve!
Nutrition
Video
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FAQs
Do I need to boil the gnocchi first?
No. That is the beauty of it. The gnocchi cooks in the sauce as it bakes, so it goes in straight from the packet.
Can I make it without chorizo?
Yes. It is still lovely without. Bacon or a spicy sausage works in its place, or leave the meat out and add extra veg for a vegetarian version.
My sauce is thick, how do I fix it?
The cream sauce thickens as it sits and once chilled. Stir through a small splash of cream or milk to loosen it, especially when reheating.
Can I add extra vegetables?
Definitely. Spinach, capsicum or zucchini all work well tossed through before baking.
This was great, and easily customised. I used a sun-dried tomato pesto and baby Brussels sprouts instead of fresh tomatoes (just because I do t like them). Added mozzarella and Parmesan on top. Hubby loved it, if will become a regular.
So easy to whip together for dinner! I used a dish that was probably too deep and it took a bit longer to cook but next time will try with a proper baking dish and I’m sure it’ll be perfect! 10/10
I’m making this tonight for the second time in 2 weeks. Absolutely smashing dish. Husband is obsessed 😍
I love this recipe! So quick and easy, and super tasty!
Delish and so easy!
Oh my yum. We make this recipe on repeat. Absolutely delicious. Especially with our homemade basil pesto. Nom nom nom.
Most of family loved this dish. So quick and easy after coming home from work.
Sounds like a winner 🙂
I made this and it tasted great but it was incredibly oily. I had to drain so much off. What did I do wrong?
That’s fat rendering out of the chorizo and brands vary a lot in how much they give off. The oil quantity with supermarket pesto can also vary. Look for brands with a high basil percentage.