Pesto Gnocchi Bake

with Broccoli & Peppers

30 MIN

+$1.45/serving 4 Servings

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add Hot Italian Pork Sausage

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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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
17.6 oz Gnocchi
⅓ cup Basil Pesto
2 Red, Yellow, Or Orange Bell Peppers
1 lb Broccoli
1 oz Pitted Niçoise Olives
¼ tsp Crushed Red Pepper Flakes
¼ cup Panko Breadcrumbs
½ cup Part-Skim Ricotta Cheese
¼ cup Grated Parmesan Cheese
4 oz Shredded Fontina Cheese
¼ cup Cream

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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!