Hot Italian Sausage & Gnocchi with Broccoli & Pecorino

Hot Italian Sausage & Gnocchi

with Broccoli & Pecorino

20 MIN
4 Servings
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Plump gnocchi are the perfect vessel for tender broccoli and spicy Italian sausage in this easy, flavorful dish. For faster cooking, we’re boiling the gnocchi and broccoli together in the same pot, then bringing them together with our sausage and a touch of creamy mascarpone cheese.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Hot Italian Sausage & Gnocchi with Broccoli & Pecorino
Title
time-saving
tips & techniques
Pecorino Cheese
Gnocchi
Butter
Mascarpone
How To: Hold a Chef's Knife
Broccoli
How To: Peel Garlic
Tomato Paste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. If necessary, peel the garlic, then roughly chop.

Cook the pork sausage:
2 Cook the pork sausage:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sausage and cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the tomato paste and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the sausage is cooked through. Turn off the heat.

Cook the broccoli & gnocchi:
3 Cook the broccoli & gnocchi:

While the sausage cooks, add the broccoli florets to the pot of boiling water; cook 2 minutes. Add the gnocchi to the pot and continue to cook 3 to 4 minutes, or until the gnocchi float to the top of the pot and the broccoli is tender. Reserving 1 cup of the cooking water, drain thoroughly.

Finish the gnocchi & serve your dish:
4 Finish the gnocchi & serve your dish:

To the pan of cooked sausage, add the cooked broccoli and gnocchi, butter, mascarpone cheese, and half the reserved cooking water. Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any browned bits from the bottom of the pan, 1 to 2 minutes, or until the gnocchi are coated. If the gnocchi seem dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and stir in a drizzle of olive oil; season with salt and pepper to taste. Serve the finished gnocchi garnished with the pecorino cheese. Enjoy! 

Tips from Home Chefs

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Hot Italian Sausage & Gnocchi

Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. If necessary, peel the garlic, then roughly chop.

2 Cook the pork sausage:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sausage and cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the tomato paste and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the sausage is cooked through. Turn off the heat.

Cook the pork sausage:
Cook the broccoli & gnocchi:
3 Cook the broccoli & gnocchi:

While the sausage cooks, add the broccoli florets to the pot of boiling water; cook 2 minutes. Add the gnocchi to the pot and continue to cook 3 to 4 minutes, or until the gnocchi float to the top of the pot and the broccoli is tender. Reserving 1 cup of the cooking water, drain thoroughly.

4 Finish the gnocchi & serve your dish:

To the pan of cooked sausage, add the cooked broccoli and gnocchi, butter, mascarpone cheese, and half the reserved cooking water. Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any browned bits from the bottom of the pan, 1 to 2 minutes, or until the gnocchi are coated. If the gnocchi seem dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and stir in a drizzle of olive oil; season with salt and pepper to taste. Serve the finished gnocchi garnished with the pecorino cheese. Enjoy! 

Finish the gnocchi & serve your dish:
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