Pesto Gnocchi

with Mushrooms & Almond Breadcrumbs

25 MIN

+$2.99/serving 2 Servings

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add Hot Italian Pork Sausage

From the Test Kitchen

This sophisticated dish highlights exciting contrast of texture thanks to the irresistibly crispy almond breadcrumbs that we’re sprinkling atop soft gnocchi. The pillowy pasta is tossed in our flavorful basil pesto and paired with a savory sautéed duo of mushrooms and tomatoes.
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Nutrition

PER SERVING
Calories

1080 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
¾ lb Gnocchi
4 oz Mushrooms
4 oz Grape Tomatoes
⅓ cup Basil Pesto
¼ cup Panko Breadcrumbs
2 Tbsps Mascarpone Cheese
¼ tsp Crushed Red Pepper Flakes
¼ cup Grated Parmesan Cheese
2 Tbsps Sliced Roasted Almonds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

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. Finely chop the almonds. Thinly slice the mushrooms. Halve the tomatoes.

2 Make the almond breadcrumbs

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped almonds and breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Wipe out the pan.

3 Cook the sausage

In the same pan, 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.

4 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat.

5 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. Reserving 1/4 cup of the gnocchi cooking water, drain thoroughly.

6 Finish the gnocchi & serve your dish

To the pan of cooked vegetables, add the cooked sausage, cooked gnocchi, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the pesto and mascarpone; stir until thoroughly combined and the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the almond breadcrumbs and parmesan. Enjoy!