Pork Sausage Gnocchi Bake
with Roasted Tomatoes & a Crispy Panko Topping
- Milk
- Wheat
Raise your hand if you’re obsessed with anything involving gnocchi. While we can’t actually see you, we’re right there with you! If you’re new to gnocchi, it’s a pasta/dumpling hybrid that’s partially-made with potatoes, resulting in an extra-tender, extra-carby bite. Here, it’s paired with pork sausage and juicy roasted tomato wedges, then tossed in a savory lemon sauce. To top things off—in this case literally—there’s a layer of cheesy panko. Once baked, it turns golden and crunchy, making it the perfect contrast to the creamy melange below.
Ingredients
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 clove
Garlic
½ cup
Italian Cheese Blend
(Contains: Milk)
2 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Tuscan Heat Spice
9 ounce
Italian Pork Sausage
1 unit
Gnocchi
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to middle and top positions and preheat oven to 400 degrees. Line a baking sheet with foil. Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon (quarter both lemons for 4 servings). Mince or grate garlic. Cut tomatoes into ½-inchthick wedges.
Toss tomatoes on prepared baking sheet with a drizzle of olive oil; season with salt, pepper, and half the Tuscan Heat Spice (you’ll use the rest later). Arrange skin sides down. Roast on middle rack until slightly softened, 20-25 minutes. Once tomatoes are done, remove from oven; heat broiler to high or oven to 500 degrees.
Once tomatoes have roasted 10 minutes, remove sausage from casing; discard casing. Heat a drizzle of olive oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) over mediumhigh heat. Add sausage; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat and transfer to a plate. TIP: If there’s excess grease in your pan, carefully pour it out.
While sausage cooks, add gnocchi to pot of boiling water. Cook until tender, 3-4 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
Melt 1 TBSP butter in pan used for sausage over medium heat. Add garlic and remaining Tuscan Heat Spice; cook, stirring, until fragrant, 1 minute. Add ½ cup reserved pasta cooking water (¾ cup for 4) and stock concentrate. Bring to a simmer; whisk in cream cheese until fully incorporated. Stir in sausage, gnocchi, tomatoes, half the Italian cheese, and 1 TBSP butter (2 TBSP for 4) until combined. Add lemon zest and a squeeze of lemon juice to taste. Season with salt and pepper. Turn off heat.
In a small bowl, combine panko, remaining Italian cheese, and a large drizzle of olive oil. Season with salt and pepper. (TIP: If your pan isn’t ovenproof, transfer gnocchi now to a baking dish.) Sprinkle panko mixture over gnocchi. Broil or bake on top rack until panko is golden brown and cheese has melted, 2-3 minutes. Divide between plates and serve with remaining lemon wedges on the side.
