Skillet Gnocchi With Sausage and Broccoli Rabe


Look no further for a comforting dinner that’s brimming with rich flavor.

Skillet Gnocchi With Sausage and Broccoli Rabe

Greg DuPree

Prep Time:
30 mins
Total Time:
30 mins

Pillowy gnocchi, tender fennel, meaty sausage, and pleasantly bitter broccoli rabe join forces for an immensely satisfying—and speedy—supper. Aside from the broccoli rabe, everything cooks in a single skillet, including the gnocchi, which gets tender and golden after a quick sauté. A dollop of ricotta brings an unexpected touch of lusciousness that rounds out this hearty meal. Using fennel fronds as a garnish adds freshness while minimizing waste. But, if you aren't a fennel fan, just use a sweet onion in this gnocchi recipe instead.


  • 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


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

  2. 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.

  3. 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.

  4. 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.)

  5. 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.

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

Nutrition Facts (per serving)

653 Calories
35g Fat
56g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 653
% Daily Value *
Total Fat 35g 45%
Saturated Fat 11g 53%
Cholesterol 81mg 27%
Sodium 828mg 36%
Total Carbohydrate 56g 20%
Dietary Fiber 6g 22%
Total Sugars 3g
Protein 25g
Vitamin C 33mg 167%
Calcium 230mg 18%
Iron 6mg 34%
Potassium 833mg 18%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles