Gnocchi with Italian Sausage, Mozzarella, and Rappini


  • 16 oz. Galbani┬« Mozzarella, shredded
  • 1 lb. gnocchi
  • 1 lb. rappini (broccoli rabe)
  • 1/2 lb. hot italian sausage, casing removed
  • 4 Tbsp. Extra Virgin Olive Oil
  • 3 cloves garlic, thinly sliced
  • 1 sprig rosemary, chopped fine
  • 6 basil, thinly sliced


  • Preheat oven to 400 degrees F.
  • Boil the gnocchi according to package directions. Gnocchi will float. Remove gnocchi to drain with slotted spoon.
  • Blanch rappini in water for 3 minutes and drain.
  • While cooking gnocchi, cook the sausage in the olive oil in a large saut├ę pan on medium heat until cooked through and caramelized, about 8 minutes. Add the garlic and rosemary and cook for 30 seconds and then add rappini and cook for 2 minutes more.
  • Add the gnocchi and basil and toss to coat. Top with mozzarella and bake for 10 minutes to allow the cheese to melt.