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Galbani® Gnocchi with Italian Sausage, Mozzarella, and Rapini

Serves 6


16 oz. Galbani Premio Mozzarella, shredded
1 lb. Gnocchi
1/2 lb. Hot Italian Sausage, casing removed
1 lb. Rapini (Broccoli Rabe)
4 tbsp. Extra Virgin Olive Oil
3 cloves Garlic, thinly sliced
1 sprig Rosemary, chopped fine
6 Basil Leaves, thinly sliced

Preheat oven to 400°F.

  1. Boil the gnocchi according to package directions. Gnocchi will float. Remove gnocchi to drain with slotted spoon.
  2. Blanch rapini in water for 3 minutes and drain.
  3. 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.
  4. 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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