Gnocchi with Fresh Veggie Sausage and Broccoli Rabe

By jjadin

Ingredients

• Salt
• 1 (12 to 18 ounce) package fresh or frozen gnocchi
• 2 bunches of broccoli rage, stem ends trimmed and coarsely chopped
• 4 tablespoons EVOO
• 1 1/2 pounds Italian veggie sausage links, casing removed
• 1 small onion, finely chopped
• 3 large garlic cloves, finely chopped or grated
• 1/4 teaspoon crushed red pepper flakes
• zest and juice of 1 lemon
• Crusty bread

Details

Servings 4

Preparation

Step 1

Bring large pot of water to a boil over high heat to cook the gnocchi. Once the water is boiling, add some salt, add the gnocchi, and cook according to package directions. Right before draining, remove and reserve about 1 1/2 cups of the cooking liquid.

While the water for the gnocchi is coming to a boil, bring 2 inches of water to a boil in a large high-sided skillet. Add some salt and the broccoli rabe and simmer for 5 minutes; drain and reserve. Return the skillet to the stove and heat 2 tablespoons for EVOO over medium-high heat. Add the veggie sausage and break it up with the back of a spoon or a potato masher while it cooks and browns, 6 to 7 minutes. Add the onions, garlic, and red pepper until the onions start to get tender. Remove the sausage and onions from the skillet and reserve. Add the remaining 2 tablespoons of EVOO and heat it up. Add the drained gnocchi to the skillet and brown lightly for a couple of minutes. Return the sausage and onions and reserved broccoli rabe to the pan. Toss to combine and add the reserved pasta cooking liquid. Turn the heat up to high and simmer for 1 to 2 minutes. Stir in the lemon zest and juice and serve with the bread.