Italian Pork Sausage Gnocchi

with Spinach & Peppers

25 MIN

4 Servings

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From the Test Kitchen

This easy pasta dish features hot Italian 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

560 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
17.6 oz Gnocchi
1 Lemon
1 oz Salted Butter
5 oz Baby Spinach
¼ tsp Crushed Red Pepper Flakes
¼ cup Grated Romano Cheese
2 Tbsps Tomato Paste
2 Tbsps Mascarpone Cheese
1 Yellow Onion
2 Bell Peppers

step-by-step

instructions

Cook Along

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.

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. Carefully stir in the juice of 2 lemon wedges.

4 Cook the gnocchi

Add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, stirring occasionally, 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 the gnocchi & 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!