One-Pan Pesto & Goat Cheese Gnocchi with Broccoli, Mushrooms & Almonds

One-Pan Pesto & Goat Cheese Gnocchi

with Broccoli, Mushrooms & Almonds

25 MIN
+$2.99/serving 2 Servings
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    From the Test Kitchen

    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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    • Nutrition
      PER SERVING
    • Calories
      910 Cals (est.)
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    fresh
    ingredients
    One-Pan Pesto & Goat Cheese Gnocchi with Broccoli, Mushrooms & Almonds
    Title
    • 10 oz Hot Italian Pork Sausage
    • ¾ lb Gnocchi
    • ½ lb Broccoli
    • 1 oz Goat Cheese
    • 4 oz Mushrooms
    • 3 Tbsps Basil Pesto
    • 2 Tbsps Sliced Roasted Almonds
    • 1 Lemon

    One-Pan Pesto & Goat Cheese Gnocchi

    Prepare the ingredients
    1 Prepare the ingredients

    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.

    2 Cook the sausage

    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.

    Cook the sausage
    Cook the vegetables
    3 Cook the vegetables

    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). 

    4 Finish the gnocchi & serve your dish

    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! 

    Finish the gnocchi & serve your dish
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