Family Friendly

Gnocchi & Italian Pork Sausage

with Brussels Sprouts & Lemon

25 MIN

4 Servings

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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This easy pasta dish features hearty pork sausage cooked in the pan alongside verdant brussels sprouts––with just a touch of crushed red pepper flakes for welcome heat––then stirred into our plump gnocchi with a zesty sauce of mascarpone, butter, and lemon.
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Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
17.6 oz Gnocchi
1 lb Brussels Sprouts
1 Lemon
2 cloves Garlic
1 Red Onion
1 oz Salted Butter
¼ tsp Crushed Red Pepper Flakes
¼ cup Grated Romano Cheese
2 Tbsps Mascarpone Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.

2 Brown the sausage & onion

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage and diced onion. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned.

3 Add the brussels sprouts

To the pan of browned sausage and onion, add the quartered brussels sprouts, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the brussels sprouts are softened and the sausage is browned and cooked through.

4 Boil the gnocchi

Meanwhile, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving 1 cup of the gnocchi cooking water, drain thoroughly and return to the pot.

5 Finish & serve your dish

To the pot of cooked gnocchi, add the cooked brussels sprouts and sausage, butter, mascarpone, the juice of 2 lemon wedges, and half the reserved gnocchi cooking water. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the romano. Serve the remaining lemon wedges on the side. Enjoy!