Tuscan Pork & Gnocchi with Romesco Sauce & Spinach

Tuscan Pork & Gnocchi

with Romesco Sauce & Spinach

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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).
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Tuscan Pork & Gnocchi with Romesco Sauce & Spinach
Title
  • 18 oz Ground Pork
  • 17.6 oz Gnocchi
  • 2 cloves Garlic
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
  • ¼ tsp Crushed Red Pepper Flakes
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Tomato Paste
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Mascarpone Cheese
  • 2 Poblano Peppers
  • 5 oz Baby Spinach
time-saving
tips & techniques
Prepare the ingredients
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.

Cook the pork
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. 

Make the sauce
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.

Cook the gnocchi
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. 

Finish & serve your dish
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

Prepare the ingredients
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. 

Cook the pork
Make the sauce
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. 

Cook the gnocchi
Finish & serve your dish
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!

Browse Steps
1 of 5