Galbani® Gnocchi with Italian Sausage, Mozzarella, and Rapini
||Galbani Premio Mozzarella, shredded
||Hot Italian Sausage, casing removed
||Rapini (Broccoli Rabe)
||Extra Virgin Olive Oil
||Garlic, thinly sliced
||Rosemary, chopped fine
||Basil Leaves, thinly sliced
Preheat oven to 400°F.
- Boil the gnocchi according to package directions. Gnocchi will float. Remove gnocchi to drain with slotted spoon.
- Blanch rapini in water for 3 minutes and drain.
- While cooking gnocchi, cook the sausage in the olive oil in a large sauté 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 rapini 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.
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