INGREDIENTS

• 1 package Lottie’s Calabrian Sausage
• 1 jar marinara
• 1 cup heavy whipping cream
• 1 cup frozen peas
• 1 head of broccoli, florets cut into small pieces
• 2 ears corn, cut off the cob
• ½ lemon zest only
• 15 oz ricotta, drained (on a towel or 2 layers of paper towels, pat top dry)
• 3 eggs
• 1-1 ½ cup AP flour
• ½ cup parmesan cheese, shredded

DIRECTIONS

For the Homemade Gnocchi:

• Bring a large pot of salted water to boil. Mix drained ricotta, eggs and parmesan cheese and a pinch of salt together in a in a bowl.
• Dust 1 cup of flour and mix, once it starts to form a ball, dump onto floured surface and form into a log.
• Cut log into 4 chunks and work each log into long rolled strips about 1 inch thick. Set aside!
• Transfer gnocchi into boiling water, once they start to float, scoop them out with a strainer and onto an oiled sheet pan. Bonus: Sear in a hot, non-stick skillet for more texture!

For the Calabrian Sausage & Vodka Sauce:

• In a medium saucepan, brown Calabrian sausage over medium-heat. Add corn and broccoli and sauté 3-5 minutes.
• Pour in a jar of marinara and cook for 5 or so minutes, stirring occasionally. Season with a pinch of salt.
• Once the sauce has thickened slightly, stir in heavy cream and peas. Adjust seasoning again (adding more chile flake or a pinch of brown sugar based on your preference)
• Toss or just plate gnocchi with sauce & enjoy with freshly grated parmesan cheese.

To Serve: Toss or just plate gnocchi with sauce & enjoy with freshly grated parmesan cheese.