World of Gnocchi

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Sheet-Pan Gnocchi with Spicy Sausage and Broccoli Rabe

Broccoli rabe brings a pleasant bitterness to rich sausage dishes. Its tender leaves cook faster than the stems, which benefit from a brief blanch.

Sheet-Pan Gnocchi with Spicy Sausage and Broccoli Rabe

Time and servings

Prep
60 min
Cook
75 min
Total
135 min
Servings
4

Nutrition per serving

Calories
about 810
Protein
33 g
Fat
47 g
Carbs
65 g
  1. Choose boiling or baking

    Choose boiling or baking

    Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.

  2. Rice the potatoes

    Mash the potatoes

    Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.

  3. Mix the dough

    Mix the dough

    Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.

  7. Give the sausage a head start

    Give the sausage a head start

    While the water heats, heat the oven to 425°F220°C. Cut the sausage links into 1-inch2.5 cm pieces, turn them with 1 tablespoon15 ml of the olive oil, and roast on a rimmed sheet pan for 10 minutes.

  8. Blanch the broccoli rabe

    Blanch the broccoli rabe

    While the sausage roasts, trim the dry ends from the broccoli rabe and cut the stems and leaves into 3-inch7.6 cm lengths. Lower them into the gently boiling water for 2 minutes, lift them to a tray, and press them dry once cool enough to handle.

  9. Poach and dry the gnocchi

    Poach and dry the gnocchi

    Return the water to a gentle boil, lower in the gnocchi, and stir once. Lift them as they float, spread them on a second clean tray, and leave them for 5 minutes until no beads of water remain.

  10. Add the gnocchi and greens

    Add the gnocchi and greens

    Thinly slice the garlic. Add the dried gnocchi, broccoli rabe, garlic, cayenne, black pepper, and 2 tablespoons30 ml olive oil to the pan. Turn carefully and roast until browned at the edges and the sausage centers reach 160°F71°C, 12 to 15 minutes.

  11. Sheet-Pan Gnocchi with Spicy Sausage and Broccoli Rabe

    Finish with lemon and Parmesan

    Finely grate the lemon zest and squeeze 2 tablespoons30 ml juice into a bowl with 1 Tbsp15 ml of the olive oil. Spoon the mixture over the hot pan, add finely grated Parmesan, and serve immediately.

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