In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Gnocchi pomodoro with Italian sausage, zucchini, and ricotta salata
Soy-Free, No Added Sugar, Protein Plus
2 Servings, 630 Calories/Serving
In your bag
- Sausage options:
- 2 fresh mild Italian pork sausages (about ¼ pound each)
- 2 fresh chicken sausages with roasted peppers and garlic (about ¼ pound each)
- ½ pound Talluto’s fresh potato gnocchi
- 1 organic zucchini or yellow squash
- 4 or 5 springs organic fresh basil
- Sunbasket marinara (tomatoes - olive oil - garlic - basil - salt - spices)
- 1 ounce roasted red peppers
- 1 ounce ricotta salata
Nutrition per serving
Calories 630, Total Fat 34g (44% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 1440mg (63% DV), Total Carb. 56g (20% DV), Fiber 4g (14% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains:
Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Prep and cook the sausages
Bring a medium sauce pot of generously salted water to a boil for the gnocchi.
- Pat the sausages dry with a paper towel; prick in a few places with a fork if desired.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Wipe out the pan.
When the sausages are almost finished cooking, prepare the gnocchi.
2
Cook the gnocchi
Separate the gnocchi so they don’t stick together during cooking. Add the gnocchi to the pot of boiling water and cook, stirring occasionally, until tender, 6 to 8 minutes. Drain the gnocchi, reserving the cooking water. Return the gnocchi to the pot and toss with 2 to 4 tablespoons cooking water to prevent sticking; cover to keep warm.
While the gnocchi is cooking, prepare the remaining ingredients.
3
Prep the remaining ingredients; make the sauce
- Cut the zucchini in quarters lengthwise, then cut into bite-size pieces.
- Strip the basil leaves from the stems; tear the leaves into small pieces for garnish.
In the same pan used for the sausages, if dry, add 1 tablespoon oil. Warm over medium heat until hot but not smoking. Add the zucchini, season with salt and pepper, cover, and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the marinara and bring to a simmer. Stir in the roasted red peppers and cook for 2 to 3 minutes. Add the gnocchi and sausages and cook, stirring to coat in the sauce, until heated through, about 1 minute. Season to taste with salt and pepper.
Serve
Transfer the gnocchi pomodoro to individual bowls, crumble over the ricotta salata, and serve.
Kids Can!
- Time the cooking.
- Strip the basil leaves from the stems.
- Garnish with the ricotta salata.