Express
Gnocchi and Italian Sausage Ragu
with peppers and Parmesan
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Tom Scodari
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In Your Box (serves 4)
- 16 oz. Italian Pork Sausage
- 15 oz. Crushed Tomatoes
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12 oz. Par-Cooked Gnocchi
- 1 Red Bell Pepper
- 4 oz. Marinara Sauce
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2 oz. Shredded Parmesan Cheese
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1½ oz. Roasted Garlic & Herb Butter
- 1 oz. Crispy Bell Pepper
- 1 Tbsp. Minced Garlic and Parsley
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories720
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Carbohydrates50g
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Net Carbs46g
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Fat45g
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Protein32g
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Sodium1950mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Large Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Gnocchi
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil.Add gnocchi to hot pan. Stir occasionally until tender and golden-brown, 5-7 minutes.Remove from burner. Transfer gnocchi to towel-lined plate.While gnocchi cooks, continue recipe. -
2 Cook the Sausage and Peppers
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Remove Italian sausage from casing, if necessary.Place a large pot over medium-high heat and add 2 tsp. olive oil. Add bell peppers, minced garlic and parsley, and Italian sausage to hot pot. Break sausage into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes. -
3 Start the Sauce
Add crushed tomatoes, marinara, garlic salt, and 1/2 cup water to hot pot. Bring to a simmer, stirring occasionally.
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4 Finish Sauce and Finish Dish
Once simmering, add gnocchi to hot pot and stir occasionally until sauce has thickened slightly and gnocchi is coated, 3-5 minutes.
While sauce simmers, crush crispy red peppers in shipping bag.Remove from burner. Stir in butter and half the cheese (reserve remaining for garnish) until melted and combined.Plate dish as pictured on front of card, topping gnocchi with crispy red peppers and remaining cheese. Bon appétit!
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