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Hot Italian Sausage & Gnocchi
with Broccoli & Pecorino
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Time25 min
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Servings4
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NutritionEst. 600 calories
Tender pillows of gnocchi are the perfect vessel for our bolognese-style sauce that’s studded with tender broccoli florets.
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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 Broccoli
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2 cloves Garlic
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2 Tbsps Mascarpone Cheese
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2 Tbsps Tomato Paste
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2 Tbsps Butter
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¼ cup Grated Pecorino Cheese
step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. If necessary, peel the garlic, then roughly chop. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets.
2
Cook the 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.
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 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!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. If necessary, peel the garlic, then roughly chop. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets.
2
Cook the 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.
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 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!
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