Gnocchi With Sausage & Broccoli Rabe

"I have always been a lover of broccoli rabe, having eaten it at my Italian grandmother's house since early childhood. However, I have never really been a sausage fan. Having seen the two ingredients on Italian restaurant menus for quite some time now, I decided to give it a try, and I'm so glad I did. The combination really is very flavorful."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
30mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Cook gnocchi according to package directions, adding broccoli rabe during the last 5 minutes of cooking time; drain, reserving 1/4 cup cooking water.
  • Meanwhile, in large deep nonstick skillet over medium heat, cook sausage, stirring, until browned, about 10 minutes. Over medium heat, add olives, wine, garlic and pepper. Cook, stirring often, until wine is slightly reduced, 5-7 minutes.
  • Add gnocchi mixture; cook, stirring, 3 minutes; stir in reserved cooking water and 3/4 cup cheese until combined. Serve sprinkled with remaining 1/4 cup cheese.

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Reviews

  1. Yum, we loved this. Even though I am not a big olive fan, they dont dominate the dish and make a pleasant addition. I did add some cream into the sauce, just a little, divided it into ramekins and did a final heat-through in the oven, for individual portions. Lovely recipe, thank you, made for Culinary Quest 2019, the Feed Bags
     
  2. This is so easy and delicious. Definitely a winner with my family. Thanks for the recipe.
     
  3. This was awesome! DH and I loved everything about this recipe. The instructions on our Gnocchi only called for 2 minutes of cook time, so we cooked the Broccoli Rabe and Gnocchi together for 2 minutes and it worked perfectly. We used Hot Italian Turkey Sausage. DH just kept on eating and saying Wow between bites. Thanks Jackie for this great recipe.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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