Italian Sausage and Broccoli Rabe Pesto Gnocchi

To reduce the bitterness of rapini, add a little sugar or honey to the cooking water to slightly sweeten its taste. If you prefer, the sausage can be replaced with chicken in this recipe.

Make: 4 to 6 servings
Preparation: 30 minutes
Cooking: 12 minutes
Storage: 5 days

Italian Sausage and Broccoli Rabe Pesto Gnocchi
  • Ingredients

    • 1 package (800 g) store-bought
      ready-to-cook gnocchi
    • 1 bunch of broccoli rabe
    • 4 Italian sausages (approximately 375 g)
    • 1 jar of Rao’s Vodka Sauce
    • 1 lemon
    • 60 ml (¼ cup) grated Parmesan
    • 60 ml (¼ cup) olive oil
    • Salt and pepper to taste
  • Directions

    1. In a large pot of salted boiling water, cook the gnocchi for about 2 to 3 minutes.
      Remove the gnocchi from the water using a slotted spoon or colander and set them aside on a plate.
    2. In the same boiling water, cook the broccoli rabe for about 2 minutes. Once cooked, place them in a bowl filled with ice water to stop the cooking process.
    3. Drain the broccoli rabe and separate the florets from the stems using a knife.
    4. For the broccoli rabe pesto, place the stems in a wide container with lemon juice and Parmesan, and blend everything with an immersion blender. Add olive oil gradually. Reserve the pesto in the refrigerator.
    5. Sauté the sausage meat in a large skillet until browned and fully cooked. Add the gnocchi and sauté them with the sausage for about 2 to 3 minutes.
    6. Add Rao’s Vodka Sauce and the broccoli rabe florets. Heat everything together. Season with salt and pepper to taste.
    7. Serve the gnocchi with a few spoonfuls of broccoli rabe pesto.