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Pesto Gnocchi Bake
with Broccoli & Peppers
30 MIN
+$1.45/serving
4 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This cheesy bake highlights exciting contrast of texture thanks to the irresistibly crispy breadcrumbs that we’re sprinkling atop soft gnocchi and tender vegetables.
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NutritionPER SERVING
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Calories780 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
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17.6 oz Gnocchi
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⅓ cup Basil Pesto
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2 Red, Yellow, Or Orange Bell Peppers
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1 lb Broccoli
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1 oz Pitted Niçoise Olives
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¼ tsp Crushed Red Pepper Flakes
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¼ cup Panko Breadcrumbs
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½ cup Part-Skim Ricotta Cheese
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¼ cup Grated Parmesan Cheese
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4 oz Shredded Fontina Cheese
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¼ cup Cream
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium 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 bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the olives. In a bowl, combine the breadcrumbs and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine.
2
Start the vegetables
Place the chopped broccoli and diced peppers in a large baking dish. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to coat and arrange in an even layer. Bake 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.
3
Cook the sausage
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sausage; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat.
4
Cook the gnocchi
Meanwhile, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Drain thoroughly.
5
Assemble & bake the casserole
To the dish of partially baked vegetables, add the cooked gnocchi, cooked sausage, pesto, cream, and chopped olives. Season with salt and pepper; carefully stir to combine. Evenly top with the fontina and seasoned breadcrumbs. Bake 7 to 9 minutes, or until the breadcrumbs are toasted and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.
6
Season the ricotta & serve your dish
Meanwhile, in a bowl, combine the ricotta, parmesan, and a drizzle of olive oil; season with salt and pepper. Serve the baked casserole topped with the seasoned ricotta. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium 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 bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the olives. In a bowl, combine the breadcrumbs and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine.
2
Start the vegetables
Place the chopped broccoli and diced peppers in a large baking dish. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to coat and arrange in an even layer. Bake 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.
3
Cook the sausage
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sausage; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat.
4
Cook the gnocchi
Meanwhile, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Drain thoroughly.
5
Assemble & bake the casserole
To the dish of partially baked vegetables, add the cooked gnocchi, cooked sausage, pesto, cream, and chopped olives. Season with salt and pepper; carefully stir to combine. Evenly top with the fontina and seasoned breadcrumbs. Bake 7 to 9 minutes, or until the breadcrumbs are toasted and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.
6
Season the ricotta & serve your dish
Meanwhile, in a bowl, combine the ricotta, parmesan, and a drizzle of olive oil; season with salt and pepper. Serve the baked casserole topped with the seasoned ricotta. Enjoy!
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