Tuscan Pork & Gnocchi with Spinach & Romesco-Tomato Sauce
Easy Prep & Cleanup

Tuscan Pork & Gnocchi

with Spinach & Romesco-Tomato Sauce

25 MIN
$10.94/serving 4 Servings
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  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork View recipe
  • with Hot Italian Pork Sausage
    includes 20 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage
  • with Hot Italian Pork Sausage

    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: creamy mascarpone cheese and our romesco sauce (a bold, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and more).
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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
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    fresh
    ingredients
    Tuscan Pork & Gnocchi with Spinach & Romesco-Tomato Sauce
    Title
    • 20 oz Hot Italian Pork Sausage
    • 17.6 oz Gnocchi
    • 5 oz Baby Spinach
    • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
    • ½ lb Sweet Peppers
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 cloves Garlic
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Tbsps Tomato Paste
    • ¼ cup Mascarpone Cheese
    • ¼ cup Grated Parmesan Cheese
    time-saving
    tips & techniques
    Prepare the ingredients
    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. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve lengthwise, then thinly slice crosswise.

    Brown the sausage & start the sauce
    2 Brown the sausage & 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 sausage, 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 sausage & finish the sauce
    3 Cook the sausage & 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 sausage is cooked through. Turn off the heat.

    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. Turn off the heat. Reserving 11/2 cups of the gnocchi cooking water, drain thoroughly and return to the pot.

    Finish & serve your dish
    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

    Prepare the ingredients
    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. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve lengthwise, then thinly slice crosswise.

    2 Brown the sausage & 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 sausage, 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.

    Brown the sausage & start the sauce
    Cook the sausage & finish the sauce
    3 Cook the sausage & 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 sausage 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. Turn off the heat. Reserving 11/2 cups of the gnocchi cooking water, drain thoroughly and return to the pot.

    Cook the gnocchi
    Finish & serve your dish
    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!

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