Gnocchi with Italian Sausage, Mozzarella, and Rapini
Home Style Shredded Mozzarella
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.