Mozzarella

Concepts

Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.

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.

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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