Ingredients
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Shelf-Stable Potato Gnocchi (1 lb / 500g package): This is the secret weapon. Unlike refrigerated or frozen gnocchi, the shelf-stable variety is slightly denser and lower in moisture, which allows it to pan-sear to a perfect golden crisp without becoming mushy.
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Hot or Sweet Italian Sausage (1 lb / 450g): The heart of the dish. Choose bulk sausage for ease, or remove the casings from links. Hot Italian sausage will add a pleasant, warming spice, while sweet Italian sausage (which contains fennel) provides a more classic, aromatic flavor.
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Broccoli Rabe (1 large bunch, about 1 lb / 450g): Also known as rapini, this is not broccoli! It’s a leafy green in the turnip family, prized for its complex, nutty, and pleasantly bitter flavor that cuts through the richness of the sausage and gnocchi.
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Extra Virgin Olive Oil (2 tablespoons): Used for searing the gnocchi and sautéing the aromatics. A good quality olive oil will add its own peppery, fruity notes to the dish.
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Garlic (4-6 cloves, thinly sliced): Don’t be shy with the garlic! It infuses the entire dish with its pungent, savory aroma. Slicing it thinly ensures it cooks evenly and doesn’t burn.
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Shallot (1 large, finely chopped): A shallot offers a milder, more delicate, and slightly sweeter flavor than a regular onion, which complements the other ingredients without overpowering them.
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Low-Sodium Chicken Broth (1/2 cup): This is for deglazing the pan and creating a light sauce. Using low-sodium broth gives you control over the final saltiness of the dish. You can substitute vegetable broth or even a dry white wine like Pinot Grigio.
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Grated Parmesan Cheese (1/2 cup, plus more for serving): The salty, nutty king of Italian cheeses. It helps to bind the sauce and adds a final layer of umami-rich flavor. Always use freshly grated for the best melting and flavor.
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Red Pepper Flakes (1/4 to 1/2 teaspoon, to taste): For a touch of heat. Adjust the amount based on your preference and whether you used hot or sweet sausage.
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Kosher Salt and Freshly Ground Black Pepper (to taste): Essential for seasoning every layer of the dish.
Instructions
Place a large, heavy-bottomed skillet (a 12-inch cast-iron or stainless steel skillet is ideal) over medium-high heat. Add the Italian sausage to the hot, dry pan. Use a wooden spoon or spatula to break the sausage into small, bite-sized crumbles as it cooks. Allow it to cook for 5-7 minutes, stirring occasionally, until it’s nicely browned and cooked through. Don’t rush this step; the browned bits (or “fond”) left in the pan are packed with flavor. Once cooked, use a slotted spoon to transfer the sausage to a separate bowl or plate, leaving the rendered fat in the skillet. There should be about 1-2 tablespoons of fat; if there’s an excessive amount, pour some off.
This is where the transformation happens. Add the 2 tablespoons of olive oil to the sausage fat in the skillet. Carefully add the uncooked, shelf-stable gnocchi to the pan in a single layer. Do not overcrowd the pan; cook in two batches if necessary to ensure a good sear. Let the gnocchi cook undisturbed for 3-4 minutes, until the undersides are a deep golden brown and crisp. Use a spatula to toss the gnocchi and continue to cook for another 3-4 minutes, tossing occasionally, until they are crispy and golden on all sides. They will be pillowy and tender on the inside. Once crisped, transfer the gnocchi to the bowl with the cooked sausage.
While the gnocchi is searing, prepare your broccoli rabe. Wash it thoroughly and trim off the thick, tough bottom 1-2 inches of the stems. Roughly chop the remaining stems and leaves into 2-inch pieces. After removing the gnocchi, add the chopped broccoli rabe to the hot skillet. It will seem like a lot, but it will cook down significantly. Season with a pinch of salt to help draw out moisture. Sauté for 2-3 minutes, stirring frequently, until it begins to wilt and turn bright green.
Push the broccoli rabe to one side of the skillet. Add the sliced garlic, chopped shallot, and red pepper flakes to the empty side. Sauté for about 1-2 minutes until they become fragrant and the shallots are softened. Be careful not to let the garlic burn, as it will become bitter. Once fragrant, stir the aromatics into the broccoli rabe.
Pour the 1/2 cup of chicken broth into the skillet. As the liquid bubbles, use your wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. This process, called deglazing, is crucial for creating a rich, savory pan sauce. Allow the broth to simmer and reduce by about half, which should take 2-3 minutes. This will also help to steam and tenderize the broccoli rabe stems.
Return the cooked sausage and crispy gnocchi to the skillet with the broccoli rabe. Add the 1/2 cup of grated Parmesan cheese. Stir everything together gently, allowing the cheese to melt and the sauce to coat every component. Let it cook for one more minute for the flavors to meld perfectly. Taste the dish and season with additional salt and freshly ground black pepper as needed.
Nutrition
- Serving Size: one normal portion
- Calories: 650-750