Chicken Sausage & Bell Pepper Gnocchi

Name: Chicken Sausage & Bell Pepper Gnocchi with Parmesan Cream Sauce
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Bell Pepper; 1 clove Garlic; 2 unit Scallions; 1 unit Roma Tomato; 9 ounce Italian Chicken Sausage Mix; 1 unit Chicken Stock Concentrate; 4 ounce Cream Sauce Base; ¼ cup Parmesan Cheese; 8.8 ounce Gnocchi; 2 teaspoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

with Parmesan Cream Sauce

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This 20-minute pasta is the gno-key to our heart. Just the thought of pillowy gnocchi cloaked in a dreamy creamy sauce makes us swoon. Add to that some zesty chicken sausage and peppers and we’re on one knee ready to put a ring on this dish! All that’s left to do is throw some scallion greens and Parmesan on the bowl the way you’ll be throwing rice at our wedding. See you at the reception!

Tags:

Easy Prep

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Bell Pepper

1 clove

Garlic

2 unit

Scallions

1 unit

Roma Tomato

9 ounce

Italian Chicken Sausage Mix

1 unit

Chicken Stock Concentrate

4 ounce

Cream Sauce Base

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

8.8 ounce

Gnocchi

(Contains: Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories780 kcal

Fat40 g

Saturated Fat19 g

Carbohydrate66 g

Sugar8 g

Dietary Fiber4 g

Protein36 g

Cholesterol180 mg

Sodium2480 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Large Pan

•Strainer

Instructions

PDF

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Dice tomato into ½-inch pieces.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add sausage* and bell pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add scallion whites, garlic, and tomato; cook until fragrant, 1 minute. • Add ¼ cup water (½ cup for 4 servings), stock concentrate, and cream sauce base. Simmer until saucy, 1-2 minutes. Season with salt and pepper to taste. • Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4) and half the Parmesan (save the rest for serving) until melted and combined.

• Meanwhile, once water is boiling, add gnocchi to pot. Cook, stirring occasionally, until tender, 3-4 minutes. Drain.

• Add drained gnocchi to pan with sausage and veggies. Toss until everything is thoroughly coated in sauce. • Divide gnocchi between bowls. Top with scallion greens and remaining Parmesan. Serve.