THIS CAFE LIFE
Gnocchi, Sausage & Rabe (GF)
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
Tools we reach for →
Wide Stainless Steel or Cast Iron Skillet
Spider Strainer or Slotted Spoon
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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.
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.
→ Shop Our Recommended Pasta Brands