Step 1

1 Prepare the ingredients Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise.

Step 2

2 Brown the pork & start the sauce In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork, 1/4 of the spice blend (you will have extra), 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 and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, sliced white bottoms of the scallions, and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

Step 3

3 Finish the sauce Add the tomato paste (if you received 6 oz, use 1/3 of the tomato paste) to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the pork is cooked through. Turn off the heat.

Step 4

4 Cook the gnocchi Meanwhile, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving 1/2 cup of the gnocchi cooking water, drain thoroughly and return to the pot.

Step 5

5 Finish & serve your dish To the pot of cooked gnocchi, add the cooked pork and sauce, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the mascarpone and romesco sauce until thoroughly combined and the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the parmesan. Enjoy!

Step 6

1 Prepare the ingredients Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise.

Step 7

2 Brown the pork & start the sauce In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork, 1/4 of the spice blend (you will have extra), 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 and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, sliced white bottoms of the scallions, and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

Step 8

3 Finish the sauce Add the tomato paste (if you received 6 oz, use 1/3 of the tomato paste) to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the pork is cooked through. Turn off the heat.

Step 9

4 Cook the gnocchi Meanwhile, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving 1/2 cup of the gnocchi cooking water, drain thoroughly and return to the pot.

Step 10

5 Finish & serve your dish To the pot of cooked gnocchi, add the cooked pork and sauce, and half the reserved gnocchi cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the mascarpone and romesco sauce until thoroughly combined and the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the parmesan. Enjoy!