Ree utilizes store-bought gnocchi to cut down on cooking time for this simple pasta meal loaded with hearty sausage and summer vegetables!
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Cheesy Sausage One-Pot Gnocchi
RECIPE THANKS TO REE DRUMMOND
Level: Easy
Total: 30 minutes
Active: 20 min
Yield: 4 to 6 portions

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, very finely sliced
1 cup fresh or frozen corn
1 small zucchini, sliced into 1/4-inch rounds
1 little summer season 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 bigger pieces, 4 to 5 minutes. Get rid of 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 include the corn, zucchini and summer season squash and cook to soften, 2 to 3 minutes. Include the tomato paste and a huge pinch of salt and pepper. Stir to coat. Deglaze with the chicken stock, scraping the pan. Stir in the tomato sauce and pesto, then give a boil. Include the gnocchi, kale and scheduled sausage, then decrease the heat to a simmer. Cook, stirring regularly, until the gnocchi hurt and the sauce has actually thickened, 6 to 7 minutes. Stir in the mascarpone and taste. Change the seasoning as required. Serve, garnished with grated Parmesan and basil.

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Ree Drummond's Cheesy Sausage One-Pot Gnocchi|The Leader Lady|Food Network