Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Please 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.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest. Quarter and deseed the lemon. In a bowl, combine the almonds, lemon zest, and a drizzle of olive oil. Season with salt and pepper.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 4 minutes, or until lightly browned. Add the broccoli florets. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and tender (if the pan seems dry, add a drizzle of olive oil).
To the pan, add the gnocchi, 3/4 cup of water (carefully, as the liquid may splatter), pesto, and goat cheese (crumbling before adding). Cook, stirring frequently, 2 to 4 minutes, or until the gnocchi are coated. Add the cooked sausage. Cook, stirring frequently, 1 to 2 minutes, or until combined and the gnocchi are tender. Turn off the heat. Carefully stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished gnocchi topped with the seasoned almonds. Serve the remaining lemon wedges on the side. Enjoy!
Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest. Quarter and deseed the lemon. In a bowl, combine the almonds, lemon zest, and a drizzle of olive oil. Season with salt and pepper.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 4 minutes, or until lightly browned. Add the broccoli florets. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and tender (if the pan seems dry, add a drizzle of olive oil).
To the pan, add the gnocchi, 3/4 cup of water (carefully, as the liquid may splatter), pesto, and goat cheese (crumbling before adding). Cook, stirring frequently, 2 to 4 minutes, or until the gnocchi are coated. Add the cooked sausage. Cook, stirring frequently, 1 to 2 minutes, or until combined and the gnocchi are tender. Turn off the heat. Carefully stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished gnocchi topped with the seasoned almonds. Serve the remaining lemon wedges on the side. Enjoy!
Tips from Home Chefs