Gnocchi with sausage and broccoli rabe

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat content while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Wash the broccoli rabe well, cut and discard the lower parts of the stem and remove the tough outer leaves, leaving the tender leaves and stems. Chop coarsely and set aside.

Remove the sausage from the casing, coarsely chop the meat and set aside.

In a large skillet, pour the olive oil. Add the onion and garlic and sauté for 2 minutes or until lightly browned.

Add the chopped sausage and cook for about 5 minutes. Add the white wine and let it evaporate for 1 minute. Then add salt, pepper, and chili, simmer for 30 seconds.

Add the broccoli rabe and cook for about 3 to 4 minutes or until stems begin to soften.

Bring a large pot of lightly salted water to a boil, add the gnocchi and cook al dente. Drain the gnocchi and add them to the pan with the broccoli rabe and sausage.

Reserve some of the gnocchi broth for later.

Add a tablespoon or two of pasta stock to the pan mixture if necessary and stir lightly, then lower the heat and simmer for 1 to 2 minutes.

Add the pecorino romano cheese and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens