Italian Sausage and Broccoli Rabe Pesto Gnocchi

Name: Italian Sausage and Broccoli Rabe Pesto Gnocchi
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 to 6 servings
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

Prep Time: 30 mins

Total Time: 42 mins

Serves: 4 to 6 People

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.

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

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.
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.
Drain the broccoli rabe and separate the florets from the stems using a knife.
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.
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.
Add Rao’s Vodka Sauce and the broccoli rabe florets. Heat everything together. Season with salt and pepper to taste.
Serve the gnocchi with a few spoonfuls of broccoli rabe pesto.