Skillet Gnocchi With Sausage and Broccoli Rabe

4 servings


30 minutes

total time


1 lb broccoli rabe, stemmed and chopped

4 tbsp olive oil, divided, plus more for topping

1/2 lb sweet or hot italian sausage, casings removed

1 bulb fennel, trimmed and sliced, fronds reserved

1 tsp kosher salt, divided, plus more for cooking broccoli rabe

16 oz shelf-stable gnocchi

1/2 tsp fennel seeds

1/2 cup white wine or chicken broth

1/2 cup whole milk ricotta cheese

Freshly ground black pepper, for topping


Bring a large pot of generously salted water to a boil. Add broccoli rabe; cook until bright green and tender, about 4 minutes. Drain.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add sausage; cook, stirring and breaking it up, until no longer pink, 5 to 8 minutes. Transfer sausage to a plate with a slotted spoon.

Reduce heat to medium and add 1 tablespoon oil to skillet. Add fennel and 1/2 teaspoon salt; cook, stirring occasionally, until fennel is tender and golden, 6 to 8 minutes.

Add gnocchi, fennel seeds, and remaining 2 tablespoons oil to skillet. Increase heat to medium-high. Cook, stirring often, until gnocchi is tender and golden, 2 to 3 minutes. (Don’t worry if some gnocchi sticks to skillet.)

Add wine, sausage, broccoli rabe, and remaining 1/2 teaspoon salt to skillet. Cook, stirring to coat gnocchi and scraping bottom of skillet to loosen browned bits, for about 30 seconds.

Serve topped with cheese, fennel fronds, pepper, and a drizzle of oil.


Serving Size



653 kcal

Total Fat

35 g

Saturated Fat

11 g

Unsaturated Fat

0 g

Trans Fat



81 mg


828 mg

Total Carbohydrate

56 g

Dietary Fiber

6 g

Total Sugars

3 g


25 g

4 servings


30 minutes

total time
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