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Salsa Verde Gnocchi
with Mushrooms & Pistachio Breadcrumbs
25 MIN
+$0.95/serving
2 Servings
From the Test Kitchen
This sophisticated dish highlights exciting contrast of texture thanks to the irresistibly crispy pistachio breadcrumbs that we’re sprinkling atop soft gnocchi. The pillowy pasta is tossed in our flavorful salsa verde and paired with a savory sautéed duo of mushrooms and tomatoes.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1050 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
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¾ lb Gnocchi
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4 oz Mushrooms
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4 oz Grape Tomatoes
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2 Tbsps Roasted Pistachios
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¼ cup Panko Breadcrumbs
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0.7 oz Grana Padano Cheese
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⅓ cup Salsa Verde
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¼ tsp Crushed Red Pepper Flakes
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2 Tbsps Mascarpone Cheese
time-saving
tips & techniques
step-by-step
instructions
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 pistachios. Thinly slice the mushrooms. Halve the tomatoes. Grate the cheese on the small side of a box grater.
2
Make the pistachio breadcrumbs
In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped pistachios 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 bowl; cover with foil to keep warm.
4
Cook the vegetables
In the same pan, heat 1 tablespoon 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 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 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 gnocchi, cooked sausage, 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 salsa verde and mascarpone; stir to coat (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 pistachio breadcrumbs and grated cheese. Enjoy!
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 pistachios. Thinly slice the mushrooms. Halve the tomatoes. Grate the cheese on the small side of a box grater.
2
Make the pistachio breadcrumbs
In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped pistachios 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 bowl; cover with foil to keep warm.
4
Cook the vegetables
In the same pan, heat 1 tablespoon 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 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 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 gnocchi, cooked sausage, 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 salsa verde and mascarpone; stir to coat (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 pistachio breadcrumbs and grated cheese. Enjoy!
Tips from Home Chefs