Gnocchi & Spicy Pork Sausage with Spinach & Peppers
Family Friendly

Gnocchi & Spicy Pork Sausage

with Spinach & Peppers

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 spinach––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
    500 Cals (est.)
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fresh
ingredients
Gnocchi & Spicy Pork Sausage with Spinach & Peppers
Title
  • 10 oz Hot Italian Pork Sausage
  • 17.6 oz Gnocchi
  • 1 Lemon
  • 5 oz Baby Spinach
  • 1 oz Salted Butter
  • ¼ cup Grated Romano Cheese
  • 2 Tbsps Mascarpone Cheese
  • 2 Tbsps Tomato Paste
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Yellow Onion
  • 2 Bell Peppers
time-saving
tips & techniques
How To: Quarter and Deseed a Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
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. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and medium dice the onion. Quarter and deseed the lemon.

Start the sauce
2 Start the sauce

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage, sliced peppers, and diced onion. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until lightly browned.

Finish the sauce
3 Finish the sauce

To the pan, add the tomato paste 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 constantly, 2 to 3 minutes, or until thoroughly combined and the sausage is cooked through. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Stir in the juice of 2 lemon wedges.

Cook the gnocchi
4 Cook 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.

Finish & serve your dish
5 Finish & serve your dish

To the pot of cooked gnocchi, add the finished sauce, butter, 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. Stir in the mascarpone and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the romano. Enjoy!

Tips from Home Chefs

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Gnocchi & Spicy Pork Sausage

Prepare the ingredients
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. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and medium dice the onion. Quarter and deseed the lemon.

2 Start the sauce

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage, sliced peppers, and diced onion. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until lightly browned.

Start the sauce
Finish the sauce
3 Finish the sauce

To the pan, add the tomato paste 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 constantly, 2 to 3 minutes, or until thoroughly combined and the sausage is cooked through. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Stir in the juice of 2 lemon wedges.

4 Cook 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.

Cook the gnocchi
Finish & serve your dish
5 Finish & serve your dish

To the pot of cooked gnocchi, add the finished sauce, butter, 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. Stir in the mascarpone and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the romano. Enjoy!

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