Pork Sausage Gnocchi Bake

🥘 Ingredients

• Italian cheese blend
  ½ cup
• Italian pork sausage
  9 oz
• Tuscan Heat Spice
  1 tbsp
• black pepper
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• cream cheese
  4 tbsp
• garlic
  1 clove
• gnocchi
  1 unit
• lemon (zested and quartered; quarter two lemons for 4 servings)
  1
• olive oil
• panko breadcrumbs
  ¼ cup
• salt
• tomato
  2 unit

🍳 Cookware

• baking sheet
• large pot
• medium pan
• whisk
• small bowl
• baking dish

1. 

   1

   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 . Mince or grate garlic . Cut tomato into ½-inch-thick wedges.

   lemon: 1 (zested and quartered; quarter two lemons for 4 servings), garlic: 1 clove, tomato: 2 unit
2. 

   2

   Toss tomatoes on the prepared baking sheet with a drizzle of olive oil ; season with salt , black pepper , and half the Tuscan Heat Spice (you’ll use the rest later). Arrange skin sides down. Roast on the middle rack until slightly softened, 20-25 minutes. Once tomatoes are done, remove from oven; heat broiler to high or heat oven to 500 degrees.

   olive oil, salt, black pepper, Tuscan Heat Spice: 1 tbsp
3. 

   3

   Once tomatoes have roasted 10 minutes, remove Italian pork sausage from its casing; discard casing. Heat a drizzle of olive oil in a medium, preferably ovenproof medium pan (use a large pan for 4 servings) over medium-high heat. Add the 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 the pan, carefully pour it out.

   Italian pork sausage: 9 oz
4. 

   4

   While sausage cooks, add gnocchi to the pot of boiling water. Cook until tender, 3-4 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.

   gnocchi: 1 unit
5. 

   5

   Melt butter in the pan used for sausage over medium heat. Add the garlic and remaining Tuscan Heat Spice; cook, stirring, until fragrant, 1 minute. Add ½ cup reserved pasta cooking water (¾ cup for 4 servings) and chicken stock concentrate . Bring to a simmer; whisk in cream cheese with a whisk until fully incorporated. Stir in the sausage, gnocchi, tomatoes, half of Italian cheese blend , and 1 TBSP butter (2 TBSP for 4 servings) until combined. Stir in the lemon zest and a squeeze of lemon juice to taste. Season with salt and pepper. Turn off heat.

   butter: 1 tbsp, chicken stock concentrate: 1 unit, cream cheese: 4 tbsp, Italian cheese blend: ½ cup
6. 

   6

   In a small bowl , combine panko breadcrumbs , the remaining Italian cheese, and a large drizzle of olive oil. Season with salt and pepper. TIP: If the pan is not ovenproof, transfer the gnocchi into a baking dish now. Sprinkle the panko mixture over the gnocchi. Broil or bake on the top rack until panko is golden brown and the cheese has melted, 2-3 minutes. Divide between plates and serve with the remaining lemon wedges on the side.

   panko breadcrumbs: ¼ cup