topBanner
Pork Sausage & Broccoli Gnocchi

Pork Sausage & Broccoli Gnocchi

with Creamy Lemon Sauce

Read more

Pork sausage and broccoli are a classic pasta pairing. You heard it here first, folks: our chefs have officially raised the noodle stakes by swapping out the usual ear-shaped orecchiette for pillowy potato gnocchi. Talk about a tasty upgrade! The newly-debuted pair is tossed in a creamy, lemon-spiked sauce and topped with nutty Parmesan cheese and a pinch of chili flakes. Yep, pasta night just got a whole lot more awesome.

Allergens:MilkWheat

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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Broccoli Florets

1 unit

Chili Pepper

2 tablespoon

Cream Cheese

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Lemon

8.8 ounce

Gnocchi

(ContainsWheat)

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(ContainsMilk)

9 ounce

Italian Pork Sausage

Not included in your delivery

2 teaspoon

Cooking Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories850 kcal
Fat52 g
Saturated Fat24 g
Carbohydrate67 g
Sugar7 g
Dietary Fiber7 g
Protein35 g
Cholesterol140 mg
Sodium2110 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
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Large Pan
Strainer
Whisk
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• Bring a medium pot of salted water to a boil. (Use a large pot for 4 servings.) Wash and dry all produce. • Cut broccoli florets into bite-size pieces if necessary. Zest and quarter lemon. (For 4, zest one lemon and quarter both.) Thinly slice chili.

2

• Heat a drizzle of oil in a large pan over medium heat. Add broccoli and 2 tsp water. Cover and steam for 3 minutes. • Uncover pan and increase heat to medium high. Cook, stirring occasionally, until broccoli is browned and tender, 3-6 minutes more. Season with salt and pepper. • Remove from pan and set aside.

3

• Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. • Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.

4

• Meanwhile, remove sausage* from casing; discard casing. • Heat a drizzle of oil in pan used for broccoli over medium-high heat. Add sausage; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Turn off heat and transfer sausage to a plate. TIP: If there’s excess grease in your pan, carefully pour it out.

5

• Return same pan to medium heat. Add ½ cup reserved pasta cooking water (¾ cup for 4 servings), stock concentrate, and cream cheese. • Bring to a simmer, whisking, until combined and creamy, 2-3 minutes. Season with salt and pepper.

6

• Stir cooked sausage, drained gnocchi, broccoli, sour cream, half the Parmesan, and 2 TBSP butter (4 TBSP for 4 servings) into pan with sauce. Add a squeeze of lemon juice to taste and as much lemon zest as you like. Season with salt and pepper. • If needed, stir in more reserved pasta cooking water a splash at a time until gnocchi is coated in a creamy sauce. • Divide between bowls and top with remaining Parmesan. Serve with any remaining lemon wedges on the side. If you like things spicy, garnish with chili to taste.