THIS CAFE LIFE

Gnocchi, Sausage & Rabe (GF)

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

This gnocchi dish balances crisp, golden dumplings with savory sausage, bitter broccoli rabe, and bright lemon. The gnocchi are first boiled, then sautéed in butter and olive oil until crisp on the outside and tender within — a technique that adds texture and depth.

Finished with garlic, chili flakes, and Parmesan, this is a fast, skillet-driven meal that feels both rustic and refined.

Prep Time:

10 Minutes

Cook Time:

30 Minutes

Yield:

Serves 4

Ingredients

3 T. Olive oil

2 T. Butter

1 # Potato gnocchi (GF)

1 # Italian sausage, mild

1 Broccoli rabe bunch, chopped

3 Garlic heads, minced

1/2 t. Chili flakes

1/2 Lemon, juiced

1 C. Chicken stock

1/4 C. Parmesan cheese, grated

Salt & freshly ground pepper

Featured in this recipe: Cast iron skillet · Spider Strainer · Microplane

A microplane zester creates fine, feather-light shavings that release bright citrus oils, delicate garlic, fresh ginger, and hard cheeses with exceptional control. It delivers clean, consistent results in seconds — the difference between coarse grating and a refined finish.

Our Gluten-Free Gnocchi of Choice

For consistent texture and reliable results, we use a high-quality gluten-free gnocchi made with potato and rice flour. It holds its shape beautifully when boiled and finished in a sauté pan, developing a light, tender interior with a delicate crisp exterior.

Preparation

When surface area matters → A wide, enameled cast-iron skillet allows the ingredients to brown properly without overcrowding, promoting an even sear and good caramelization.

Spider Strainer or Slotted Spoon is Ideal for lifting gnocchi and greens directly from the water without draining completely, preserving the starchy cooking liquid for later use.

Step 1 — Cook the Gnocchi

Bring 2 quarts well-salted water to a boil in a medium saucepan. Add gnocchi and cook until they float to the surface, about 2–3 minutes. Using a spider strainer or slotted spoon, remove gnocchi and set aside, reserving the cooking water.

Step 2 — Crisp the Gnocchi

Heat 2 tablespoons olive oil in a wide skillet over medium heat. Add butter. Once foaming, add gnocchi in a single layer. Cook undisturbed until golden on one side, then turn and crisp the other side. Remove from the skillet and set aside.

Step 3 — Blanch the Broccoli Rabe

Return the reserved gnocchi water to a simmer. Add broccoli rabe and cook just until tender, about 1–2 minutes. Drain and set aside.

Step 4 — Build the Sauce

Add remaining 1 tablespoon olive oil to the skillet. Add garlic and chili flakes and cook briefly until fragrant. Add sausage, pinching into small pieces as it goes into the pan. Cook until browned and cooked through.

Step 5 — Deglaze & Combine

Deglaze the pan with 1/2 cup chicken stock, scraping up browned bits. Return gnocchi and broccoli rabe to the skillet and bring to a gentle boil. Season with salt and freshly ground pepper. Add additional stock as needed to loosen the sauce.

Step 6 — Finish & Serve

Finish with lemon juice and half of the Parmesan. Divide among bowls, garnish with remaining cheese, and serve immediately.

Serving Notes

This dish pairs well with a crisp white wine or light red. For extra richness, finish with a drizzle of good olive oil at the table.

For Family Style Dining →

Artestia Large Serving Spoon & Salad Tongs

Designed for generous, family-style serving, this heavy-duty stainless-steel set brings a warm rustic presence to the table. The long walnut handles offer comfortable reach for deep bowls, platters, and buffet service.

More Gluten-Free Pasta We Love

If gluten-free pasta is part of your regular cooking rhythm, you’ll find more recipes that focus on technique, balance, and real flavor — not substitutions that feel like compromise. Explore a few of our favorites:

Penne Bianca (GF) — a rich, oven-finished white sauce built for depth and melt
Pasta with Clam Sauce (GF) — briny, clean, and deeply New England
Lasagna Bolognese (GF) — layered, slow-cooked, and made for sharing

Each recipe is designed to stand on its own, but together they form a small collection of gluten-free pastas that cook — and eat — like the real thing.

→ Explore other Recipes

→ See the Kitchen Tools We Use

→ Shop Our Recommended Pasta Brands

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