- 4
- 15 mins
- 30 mins
Ingredients
- 1 lb gnocchi
- 2 crowns (1 lb) broccoli (cut into florets)
- 2 tsp olive oil
- 1 lb hot Italian sausage (ground)
- 2 garlic cloves (chopped)
- 2 TBS tomato paste
- 2 TBS butter
- 2 TBS mascarpone cheese
- 1/4 cup grated pecorino (or Parmesan)
Preparation
Step 1
Heat large salted pot of water to boil on high. Add broccoli; cook for 3-5 minutes. Add gnocchi; cook another 3-5 minutes (until gnocchi float and broccoli is tender). Reserve 1 cup of cooking water, then drain thoroughly.
In large skillet (or stock pot), add 2 tsp olive oil. Heat over medium-high heat until hot. Cook sausage until browned (4-6 minutes). Crumble. Stir in garlic and tomato paste. Stir 2-3 minutes until thoroughly combined and cooked through.
Add broccoli and gnocchi to sausage pan. Add butter, mascarpone, and half reserved water. Season with salt and pepper. Cook over medium-high heat, stirring frequently, scraping up brown bits from the bottom of the pan. Stir and cook until butter and cheese are melted and broccoli and gnocchi are covered in sauce. Use additional cooking water if dish seems dry.
Drizzle with 1 tsp olive oil. Stir will to coat. Top dish with grated cheese.