Pesto Gnocchi

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry the fresh produce. Thinly slice the mushrooms. Halve the tomatoes. Grate the Grana Padano on the small side of a box grater.

Step 2

Heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl; cover with foil to keep warm.

Step 3

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the halved tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat. Set aside in a bowl.

Step 4

Add olive oil then gnocchi to pan. Cook 3 or 4 minutes, or until the gnocchi is brown. Stir for another 2 min to cook fully.

Step 5

Add the cooked sausage and vegetables to the pan, Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Add the pesto and mascarpone; stir until thoroughly combined and coated. Taste, then season with salt and pepper if desired. Serve garnished with the grana padano.