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Gnocchi in Creamy Tomato Sauce Fill 1 Created with Sketch.

with Roasted Broccoli & Breadcrumbs

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories

This comforting dish brings together pillowy gnocchi and roasted broccoli with a slightly spicy and creamy sauce, plus a sprinkle of crispy oregano-seasoned breadcrumbs.

Get Cooking
fresh
ingredients
Gnocchi in Creamy Tomato Sauce with Roasted Broccoli  & Breadcrumbs
Title
  • ¾ lb Gnocchi
  • ½ lb Broccoli
  • 1 Red Onion
  • 2 cloves Garlic
  • 2 Tbsps Mascarpone Cheese
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Grated Pecorino Cheese
  • 2 Tbsps Tomato Paste
  • ¼ cup Panko Breadcrumbs
  • 1 tsp Whole Dried Oregano
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & start the broccoli:
1 Prepare & start the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the broccoli. Cut off and discard the bottom of 1/2 inch of the broccoli stem, then cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 11 minutes. Keeping the oven on, remove from the oven. 

Prepare the ingredients:
2 Prepare the ingredients:

While the broccoli roasts, peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. In a bowl, combine the breadcrumbs, oregano, 1 tablespoon of olive oil, and half the cheese; season with salt and pepper. Stir to thoroughly combine. 

Make the sauce:
4 Make the sauce:

While the broccoli continues to roast, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook stirring frequently, 1 to 2 minutes or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. 

Toast the breadcrumbs:
4 Toast the breadcrumbs:

While the sauce cooks, add the seasoned breadcrumbs to the other side of the sheet pan of roasted broccoli; spread into an even layer. Return to the oven and roast 3 to 4 minutes, or until the broccoli is tender when pierced with a fork and the breadcrumbs are golden brown (be careful, as the breadcrumbs can burn easily). Remove from the oven. 

Cook the gnocchi:
5 Cook the gnocchi:

While the breadcrumbs toast, add the gnocchi to the pan of sauce; stir to coat. Loosely cover the pan with foil and cook on medium-high, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened and the gnocchi are heated through. Turn off the heat. 

Finish & serve your dish:
6 Finish & serve your dish:

To the pan of cooked sauce and gnocchi, add the roasted broccoli and mascarpone. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. If the gnocchi seem dry, gradually add up to 1/4 cup hot water to thoroughly coat. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the toasted breadcrumbs and remaining cheese. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & start the broccoli:
1 Prepare & start the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the broccoli. Cut off and discard the bottom of 1/2 inch of the broccoli stem, then cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 11 minutes. Keeping the oven on, remove from the oven. 

2 Prepare the ingredients:

While the broccoli roasts, peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. In a bowl, combine the breadcrumbs, oregano, 1 tablespoon of olive oil, and half the cheese; season with salt and pepper. Stir to thoroughly combine. 

Prepare the ingredients:
Make the sauce:
4 Make the sauce:

While the broccoli continues to roast, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook stirring frequently, 1 to 2 minutes or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. 

4 Toast the breadcrumbs:

While the sauce cooks, add the seasoned breadcrumbs to the other side of the sheet pan of roasted broccoli; spread into an even layer. Return to the oven and roast 3 to 4 minutes, or until the broccoli is tender when pierced with a fork and the breadcrumbs are golden brown (be careful, as the breadcrumbs can burn easily). Remove from the oven. 

Toast the breadcrumbs:
Cook the gnocchi:
5 Cook the gnocchi:

While the breadcrumbs toast, add the gnocchi to the pan of sauce; stir to coat. Loosely cover the pan with foil and cook on medium-high, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened and the gnocchi are heated through. Turn off the heat. 

6 Finish & serve your dish:

To the pan of cooked sauce and gnocchi, add the roasted broccoli and mascarpone. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. If the gnocchi seem dry, gradually add up to 1/4 cup hot water to thoroughly coat. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the toasted breadcrumbs and remaining cheese. Enjoy!

Finish & serve your dish: