• Bring a medium pot of salted water to a boil. (Use a large pot for 4 servings.) Wash and dry all produce. • Cut broccoli florets into bite-size pieces if necessary. Zest and quarter lemon. (For 4, zest one lemon and quarter both.) Thinly slice chili.

• Heat a drizzle of oil in a large pan over medium heat. Add broccoli and 2 tsp water. Cover and steam for 3 minutes. • Uncover pan and increase heat to medium high. Cook, stirring occasionally, until broccoli is browned and tender, 3-6 minutes more. Season with salt and pepper. • Remove from pan and set aside.

• Once water is boiling, add gnocchi to pot. Cook until tender, 3-4 minutes. • Reserve 1 cup pasta cooking water (11/2 cups for 4 servings), then drain.

• Meanwhile, remove sausage* from casing; discard casing. • Heat a drizzle of oil in pan used for broccoli over medium-high heat. Add sausage; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Turn off heat and transfer sausage to a plate. TIP: If there’s excess grease in your pan, carefully pour it out.

• Return same pan to medium heat. Add 1/2 cup reserved pasta cooking water (3/4 cup for 4 servings), stock concentrate, and cream cheese. • Bring to a simmer, whisking, until combined and creamy, 2-3 minutes. Season with salt and pepper.

• Stir cooked sausage, drained gnocchi, broccoli, sour cream, half the Parmesan, and 2 TBSP butter (4 TBSP for 4 servings) into pan with sauce. Add a squeeze of lemon juice to taste and as much lemon zest as you like. Season with salt and pepper. • If needed, stir in more reserved pasta cooking water a splash at a time until gnocchi is coated in a creamy sauce. • Divide between bowls and top with remaining Parmesan. Serve with any remaining lemon wedges on the side. If you like things spicy, garnish with chili to taste.