We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Hot Italian Sausage & Gnocchi
with Broccoli & Pecorino
20 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 550 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
Get Cooking
fresh
ingredients
Title
-
10 oz Hot Italian Pork Sausage
- 17.6 oz Gnocchi
- 1 lb Broccoli
- 2 cloves Garlic
- 2 Tbsps Mascarpone Cheese
- 2 Tbsps Tomato Paste
- 2 Tbsps Butter
- ¼ cup Grated Pecorino Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered