Bring a medium pot of salted water to a boil. Wash and dry all produce. • Cut broccoli florets into bite-size pieces, if necessary. Zest and quarter lemon. Thinly slice chili. • 4 SERVINGS: Use a large pot. Zest 1 lemon and quarter both.

Heat a drizzle of olive oil in a large pan over medium heat. Add broccoli and 2 tsp water. Cover and let 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, then drain. • 4 SERVINGS: Reserve 1½ cups pasta cooking water.

Meanwhile, remove sausage* from casing. • Heat a drizzle of olive 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 ½ cup reserved pasta cooking water, stock concentrate, and cream cheese. • Bring to a simmer, whisking, until combined and creamy, 2-3 minutes. Season with salt and pepper. • 4 SERVINGS: Use ¾ cup reserved pasta cooking water.

Stir sausage, gnocchi, broccoli, sour cream, half the Parmesan, and 2 TBSP butter into pan with sauce. Add lemon zest and a squeeze of lemon juice to taste. Season with salt and pepper. • If needed, add 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 remaining lemon wedges on the side. If you like things spicy, garnish with chili to taste. • 4 SERVINGS: Use 4 TBSP butter.