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2011-10-09Gnocchi with Italian Sausage, Mozzarella, and Rappini: Home Style Shredded Mozzarella, Gnocchi, Hot Italian Sausage, Rappini (Broccoli Rabe), Olive Oil (Extra Virgin), Garlic, Rosemary, Basil Leaves
Gnocchi with Italian Sausage, Mozzarella, and Rappini featuring Sorrento® Mozzarella

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Sorrento® Mozzarella

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Gnocchi with Italian Sausage, Mozzarella, and Rappini

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  • 16 oz. Home Style Shredded Mozzarella
  • 1 lb. Gnocchi
  • 1/2 lb. Hot Italian Sausage, casing removed
  • 1 lb. Rappini (Broccoli Rabe)
  • 4 tbs Olive Oil (Extra Virgin)
  • 3 cloves Garlic, thinly sliced
  • 1 sprig Rosemary, chopped fine
  • 6 Basil Leaves, thinly sliced


Preheat oven to 400° F.

  1. Boil the gnocchi according to package directions. Gnocchi will float. Remove gnocchi to drain with slotted spoon.
  2. Blanch rappini in water for 3 minutes and drain.
  3. While cooking gnocchi, cook the sausage in the olive oil in a large sauté pan on medium heat until cooked through and caramelized, about 8 minutes. Add the garlic and rosemary and cook for 30 seconds and then add rappini and cook for 2 minutes more.
  4. Add the gnocchi and basil and toss to coat. Top with mozzarella and bake for 10 minutes to allow the cheese to melt.


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