Ree Drummond’s Cheesy Sausage One-Pot Gnocchi | The Pioneer Woman | Food Network

Ree uses store-bought gnocchi to cut down on cooking time for this easy pasta dish packed with hearty sausage and summer vegetables!
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Cheesy Sausage One-Pot Gnocchi
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

1 pound bulk Italian sausage
2 tablespoons olive oil
1/2 teaspoon chile flakes, or more to taste
3 cloves garlic, minced
1 shallot, thinly sliced
1 cup fresh or frozen corn
1 small zucchini, sliced into 1/4-inch rounds
1 small summer squash, sliced into 1/4-inch rounds
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
2 cups chicken stock
One 15-ounce can tomato sauce
2 heaping tablespoons pesto
One 15-ounce package gnocchi
3 cups torn kale
4 ounces mascarpone
Small block Parmesan, for grating
1/4 cup fresh basil leaves

Directions

Heat a large pot over medium heat. Brown the sausage in larger chunks, 4 to 5 minutes. Remove with a slotted spoon and reserve. Drizzle in the olive oil, then add the chile flakes, garlic and shallot. Give the pan a stir, then add the corn, zucchini and summer squash and cook to soften, 2 to 3 minutes. Add the tomato paste and a big pinch of salt and pepper. Stir to coat. Deglaze with the chicken stock, scraping the pan. Stir in the tomato sauce and pesto, then bring to a boil. Add the gnocchi, kale and reserved sausage, then reduce the heat to a simmer. Cook, stirring frequently, until the gnocchi are tender and the sauce has thickened, 6 to 7 minutes. Stir in the mascarpone and taste. Adjust the seasoning as needed. Serve, garnished with grated Parmesan and basil.

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Ree Drummond’s Cheesy Sausage One-Pot Gnocchi | The Pioneer Woman | Food Network

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