Creamy Pork Gnocchi

Before starting, Add 10 cups hot water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Thinly slice basil. Halve zucchini lengthwise, then cut into 1/4-inch half-moons.

Heat a large non-stick pan over medium-high heat. When hot, add zucchini to the dry pan. Season with salt and pepper. Cover and cook, flipping halfway through, until dark golden-brown, 7-8 min. Remove from heat. Transfer zucchini to a plate. Set aside.

Add gnocchi to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return gnocchi to the same pot, off heat. Add 1/2 tbsp oil (dbl for 4 ppl), then stir to coat.

Heat the same pan (from step 2) over medium. Add 1/2 tbsp oil (dbl for 4 ppl) and pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Cream Sauce Spice Blend. Cook, stirring often, until pork is coated, 1 min. Season with salt and pepper.

Add cream, reserved pasta water, garlic puree and 2 tbsp butter (dbl for 4 ppl) to the pan with pork. Cook, stirring often, until sauce thickens slightly, 1-2 min. Add sauce, zucchini, basil and half the Parmesan to the pot with gnocchi. Gently toss to coat. Season with salt and pepper, to taste.

Divide creamy pork gnocchi between plates. Sprinkle remaining Parmesan over top. Sprinkle chili flakes over top, if desired.