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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