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Tuscan Pork & Gnocchi
with Spinach & Romesco-Tomato Sauce
25 MIN
4 Servings
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. For a savory boost of flavor, we’re finishing this rich pork gnocchi with two stir-ins: cream and our romesco sauce (a bold, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and more).
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NutritionPER SERVING
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Calories690 Cals (est.)
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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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5 oz Baby Spinach
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2 cloves Garlic
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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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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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½ lb Sweet Peppers
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¼ cup Mascarpone Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a large 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; remove the cores. Halve lengthwise, then thinly slice crosswise.
2
Brown the pork & start the sauce
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
Finish 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. 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. Reserving 1 1/2 cups of the gnocchi cooking water, drain thoroughly and return to the pot.
5
Finish & serve your dish
To the pot of cooked gnocchi, add the cooked pork and sauce, 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 large 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; remove the cores. Halve lengthwise, then thinly slice crosswise.
2
Brown the pork & start the sauce
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
Finish 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. 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. Reserving 1 1/2 cups of the gnocchi cooking water, drain thoroughly and return to the pot.
5
Finish & serve your dish
To the pot of cooked gnocchi, add the cooked pork and sauce, 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