Gnocchi with Sausage Broccoli Rabe
Indulge in the perfect balance of comfort and bold flavors with this Gnocchi with Sausage Broccoli Rabe recipe. Soft, pillowy potato gnocchi pairs beautifully with savory Italian sausage and the slightly bitter bite of broccoli rabe, creating a harmonious blend of tastes and textures. Infused with aromatic garlic, a subtle kick of crushed red pepper flakes, and a touch of bright lemon zest, this dish comes together in just 40 minutes, making it a weeknight favorite that doesn’t sacrifice elegance. Finished with a generous sprinkling of Parmesan cheese, this quick and hearty meal is as satisfying as it is simple. Perfect for fans of Italian comfort food, this easy skillet dinner will surely become a new staple in your kitchen!
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Recipe Information
Ingredients
- 1 pound Potato gnocchi
- 0.5 pound Italian sausage (mild or spicy, casing removed)
- 1 bunch Broccoli rabe
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Lemon zest (optional)
Instructions
Bring a large pot of salted water to a boil. Meanwhile, trim 1 inch off the ends of the broccoli rabe and chop it into 2-inch pieces.
Blanch the broccoli rabe in the boiling water for 2-3 minutes, then transfer it to an ice bath to stop the cooking process. Drain and set aside.
In the same pot of water, cook the gnocchi according to the package instructions, usually until they float to the surface. Reserve 1 cup of the cooking water before draining the gnocchi. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil along with the minced garlic and crushed red pepper flakes. Cook for 30 seconds or until fragrant.
Add the blanched broccoli rabe to the skillet and sauté for 3-4 minutes. Season with salt and black pepper.
Return the cooked sausage to the skillet and stir to combine. Add the gnocchi to the skillet, along with the reserved cooking water, a few tablespoons at a time, to create a light sauce.
Top with grated Parmesan cheese and lemon zest (if using), and toss everything together until evenly coated and heated through.
Serve immediately with extra Parmesan on the side if desired.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.0 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 196 mg | 15% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
