Pork Sausage Gnocchi Bake

🥘 Ingredients

• Italian cheese blend
  ½ cup
• Italian pork sausage
  8 oz
• Tuscan Heat Spice
  1 unit
• black pepper
  ½ tsp
• butter
  2 tbsp
• chicken stock concentrate
  1 unit
• cream cheese
  2 oz
• garlic
  2 cloves
• gnocchi
  12 oz
• lemon
  1 unit
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• salt
  1 tsp
• tomato
  2 unit

🍳 Cookware

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

1. 

   1

   Preheat oven to 400°F with racks on middle and top positions. Line a baking sheet with aluminum foil. Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon . Mince garlic . Cut tomato into ½-inch thick wedges.

   lemon: 1 unit, garlic: 2 cloves, tomato: 2 unit
2. 

   2

   Toss tomatoes on the prepared sheet with a drizzle of olive oil ; season with salt , black pepper , and half the Tuscan Heat Spice . Arrange skin-side down. Roast on the middle rack until slightly softened ⏱️ 20 minutes . Once tomatoes are done, remove from oven and heat broiler to high or oven to 500°F.

   olive oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp, Tuscan Heat Spice: 1 unit
3. 

   3

   Once tomatoes have roasted for 10 minutes, remove sausage from casing and discard casing. Heat a drizzle of olive oil in a medium pan (preferably ovenproof) over medium-high heat. Add Italian pork sausage ; cook, breaking up meat into pieces, until browned and cooked through ⏱️ 4 minutes . Turn off heat and transfer to a plate. Tip: If there's excess grease in your pan, carefully pour it out.

   Italian pork sausage: 8 oz
4. 

   4

   While sausage cooks, add gnocchi to the pot of boiling water. Cook until tender ⏱️ 3 minutes . Reserve 1 cup pasta cooking water, then drain.

   gnocchi: 12 oz
5. 

   5

   Melt butter in the 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 and chicken stock concentrate . Bring to a simmer; whisk in cream cheese until fully incorporated. Stir in sausage, gnocchi, tomatoes, half the Italian cheese blend , and 1 tbsp butter until combined. Add lemon zest and a squeeze of lemon juice to taste. Season with salt and pepper. Turn off heat.

   butter: 2 tbsp, chicken stock concentrate: 1 unit, cream cheese: 2 oz, Italian cheese blend: ½ cup
6. 

   6

   In a small bowl , combine panko breadcrumbs , remaining Italian cheese blend, 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 minutes . Divide between plates and serve with remaining lemon wedges on the side.

   panko breadcrumbs: ½ cup