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Gnocchi & Italian Pork Sausage
with Brussels Sprouts & Lemon
25 MIN
4 Servings
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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NutritionPER SERVING
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Calories510 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
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17.6 oz Gnocchi
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1 lb Brussels Sprouts
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1 Lemon
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2 cloves Garlic
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1 Red Onion
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1 oz Salted Butter
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¼ tsp Crushed Red Pepper Flakes
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¼ cup Grated Romano Cheese
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2 Tbsps Mascarpone Cheese
time-saving
tips & techniques
step-by-step
instructions
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!
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!
Tips from Home Chefs