Pork Sausage & Broccoli Gnocchi

🥘 Ingredients

• Italian pork sausage
  12 oz
• Parmesan cheese
  1 c
• black pepper
  1 tsp
• broccoli
  12 oz
• butter
  4 tbsp
• chicken stock concentrate
  1 unit
• chili pepper
  1 unit
• cream cheese
  1 tbsp
• gnocchi
  1 unit
• lemon
  1 unit
• olive oil
  4 tsp
• salt
  1 tsp
• sour cream
  1 tbsp

🍳 Cookware

• medium pot
• large pot
• large pan
• strainer
• whisk

1. 

   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 into bite-size pieces if necessary. Zest and quarter lemon . (For 4, zest one lemon and quarter both.) Thinly slice chili pepper .

   broccoli: 12 oz, lemon: 1 unit, chili pepper: 1 unit
2. 

   2

   Heat a drizzle of olive 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 minutes to ⏱️ 6 minutes . Season with salt and black pepper . Remove from pan and set aside.

   olive oil: 4 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

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

   gnocchi: 1 unit
4. 

   4

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

   Italian pork sausage: 12 oz
5. 

   5

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

   chicken stock concentrate: 1 unit, cream cheese: 1 tbsp
6. 

   6

   Stir cooked sausage, drained gnocchi, broccoli, sour cream , half the Parmesan cheese , and butter (2 tbsp for 4 servings, 4 tbsp for 4 servings) into the pan with the 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.

   sour cream: 1 tbsp, Parmesan cheese: 1 c, butter: 4 tbsp