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Tuscan Pork & Gnocchi
with Romesco Sauce & Spinach
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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4 Servings
- Est. 700 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
For a savory boost of flavor, we’re finishing this rich pork gnocchi with two stir-ins: creamy mascarpone cheese and our romesco sauce (a bold sauce made with almonds, roasted red peppers, tomatoes, and more).
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fresh
ingredients
Title
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18 oz Ground Pork
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17.6 oz Gnocchi
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2 cloves Garlic
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1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
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¼ tsp Crushed Red Pepper Flakes
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6 Tbsps Romesco Sauce (Contains Almonds)
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2 Tbsps Tomato Paste
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¼ cup Grated Parmesan Cheese
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¼ cup Mascarpone Cheese
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2 Poblano Peppers
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5 oz Baby Spinach
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. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers. Halve the peppers lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.
2
Cook the pork
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork, half the spice blend (you will have extra), 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 and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
3
Make the sauce
Add the tomato paste to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the pork is cooked through.
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. Reserving 1 1/2 cups of the gnocchi cooking water, drain thoroughly.
5
Finish & serve your dish
To the pan of cooked pork and sauce, add the cooked gnocchi, spinach, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the spinach is wilted. Turn off the heat. Stir in the mascarpone and romesco sauce 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 parmesan. 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. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers. Halve the peppers lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.
2
Cook the pork
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork, half the spice blend (you will have extra), 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 and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
3
Make the sauce
Add the tomato paste to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the pork is cooked through.
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. Reserving 1 1/2 cups of the gnocchi cooking water, drain thoroughly.
5
Finish & serve your dish
To the pan of cooked pork and sauce, add the cooked gnocchi, spinach, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the spinach is wilted. Turn off the heat. Stir in the mascarpone and romesco sauce 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 parmesan. Enjoy!
Tips from Home Chefs
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