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.