Gnocchi with Fresh Chicken Sausage and Broccoli

I received Rachael Ray's Big Orange Book for Christmas, so this week I am trying out a few of the recipes. Tonight I made Gnocchi with Fresh Chicken Sausage and Broccoli Rabe from the kosher meal section of the book a.k.a. BOB. Notice the title of this post does not include "Rabe" since I did modify the recipe a tad. However, it was delicious and I know this to be true since my husband had two helpings. When he is not impressed with a recipe his second helping is a peanut butter sandwich, so need I say more!?



Bring a large pot of water to a boil over high heat to cook 1 lb. of fresh or frozen gnocchi. I used frozen. 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 2 bunches broccoli rabe, and simmer for 5 minutes; drain and reserve. I used broccoli crowns. Return the skillet to the stove and heat 2 tablespoons of EVOO over medium-high heat. Add 1 1/2 pounds fresh Kosher Italian chicken sausage links, casings removed, and break it up with the back of a spoon or a potato masher while it cooks and browns, 6 to 7 minutes. I used mild Italian turkey - chicken non-kosher sausage. Add 1 small onion, finely chopped and 3 large garlic cloves, finely chopped or grated and 1/4 teaspoon crushed red pepper flakes to the sausage and continue to cook for another 3 to 4 minutes or until the onions start to get tender. I used cayenne pepper. Remove the sausage and onions from the skillet and reserve. Add 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 (or broccoli) to the pan. Toss to combine and add the reserved pasta cooking liquid. Turn the heat up and simmer for 1 to 2 minutes. Stir in the juice of one lemon and lemon zest. I skipped the zest. Serve with crusty bread and enjoy.

Thank you, Rachael Ray!