Roasted Sausage, Tomato and Asparagus Gnocchi
made with Abbotsford Asparagus and Delta Heirloom Tomatoes- Wheat
- Milk
- Sulphites
- Milk
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
Ingredients: Gnocchi (wheat) (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Asparagus • Baby heirloom tomatoes • Lemon • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
250 g
Mild Italian Sausage, uncased
350 g
Gnocchi
(Contains: Wheat May be present: Milk)
227 g
Asparagus
113 g
Baby Heirloom Tomatoes
1 unit(s)
Lemon
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Butter*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Trim and discard bottom 1 inch from asparagus. Cut asparagus into 1-inch pieces.
- Halve lemon. Remove any seeds.
- Peel, then mince or grate garlic.
- To an unlined baking sheet, add asparagus, tomatoes, lemon halves, Italian Herb Spice Blend, half the garlic and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then toss to coat. (NOTE: Make sure lemons are cut-side down.)
- Using fingers, pinch 1/2 tbsp pieces of sausage and place directly over veggies. (TIP: Use gloves to avoid messy hands!)
- Roast in the bottom of the oven for 12-14 min, until veggies are tender-crisp and sausage is cooked through.
- Once veggies and sausage have been roasting for 5 min, in a large non-stick pan, heat 1/2 tbsp oil over medium-high.
- When the pan is hot, add gnocchi. (NOTE: Don't crowd the pan; cook gnocchi in 2 batches for 4 servings, using 1/2 tbsp oil per batch.) Reduce heat to medium. Cook for 5-8 min, turning gnocchi often, until golden.
- Stir in 1 tbsp (2 tbsp) butter, remaining garlic and 2 tbsp (1/4 cup) water. Cook for 1 min, stirring often, until butter melts and garlic is fragrant. Season with salt and pepper.
- Remove from heat.
- Over the pan with gnocchi, squeeze roasted lemon halves. (TIP: Squeeze lemons over a strainer to avoid any hidden seeds!)
- Add sausage-veggie mix, any juices from the baking sheet and half the Parmesan. Stir gently to combine.
- Divide gnocchi between bowls. Sprinkle remaining Parmesan over top.
