Pork Sausage & Broccoli Gnocchi

🥘 Ingredients

• black pepper
  1 tsp
• broccoli (into bite-size florets)
  1 head
• butter
  2 tbsp
• chicken stock concentrate
  1 unit
• chili pepper (thinly sliced)
  1 unit
• cream cheese
  4 oz
• gnocchi
  1 lb
• italian pork sausage
  12 oz
• lemon (zested and quartered)
  1 unit
• olive oil
  1 tbsp
• parmesan cheese
  ¾ cup
• salt
  1 tsp
• sour cream
  2 tbsp

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Cut broccoli , lemon , and chili pepper .

   broccoli: 1 head (into bite-size florets), lemon: 1 unit (zested and quartered), chili pepper: 1 unit (thinly sliced)
2. 

   2

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

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

   3

   Once water is boiling, add gnocchi to pot. Cook until tender ⏱️ 3-4 minutes . Reserve 1 cup pasta cooking water, then drain.

   gnocchi: 1 lb
4. 

   4

   Meanwhile, remove italian pork sausage from casing; discard casing. Heat a drizzle of olive 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.

   italian pork sausage: 12 oz
5. 

   5

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

   chicken stock concentrate: 1 unit, cream cheese: 4 oz
6. 

   6

   Stir cooked sausage, drained gnocchi, broccoli, sour cream , half the parmesan cheese , and 2 TBSP butter 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.

   sour cream: 2 tbsp, parmesan cheese: ¾ cup, butter: 2 tbsp