Mozzarella
Concepts
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Galbani® Gnocchi with Italian Sausage, Mozzarella, and Rapini
Serves 6
Ingredients
| 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.
- 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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