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In this irresistible dish, you'll cook pillowy gnocchi, tender broccoli, and earthy mushrooms in an herbaceous pesto and goat cheese sauce, before finishing it all off with a lemon-almond topper for a welcome crunch.
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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