Skillet Crispy Gnocchi with Italian Sausage and Broccoli Rabe (30-Minute)
Golden, blistered gnocchi develop a crisp exterior while staying pillowy inside, mingling with caramelized sausage bits and tender, slightly bitter broccoli rabe. Bright lemon and nutty Parmesan finish the pan for a contrast of textures and flavors that feels lifted yet satisfying.
Swap in sweet Italian sausage for spicy if you prefer milder heat, or use spicy turkey sausage to cut calories. If broccoli rabe is unavailable, use broccolini or trimmed kale—cook time will vary slightly. For an oil-free boost of richness, finish with a knob of butter or a splash of extra-virgin olive oil; for a dairy-free version, omit Parmesan and finish with a squeeze more lemon.
Serve straight from the skillet for casual weeknights, or plate with a green salad and crusty bread for guests. Leftovers reheat gently in a skillet with a splash of stock or water to revive the crisp edges; gnocchi will keep in the fridge up to 2 days or freeze for up to 1 month.
How to Make It
-
1
Bring a large pot of salted water to a gentle boil. Add the gnocchi and cook until they float, about 2–3 minutes; drain and set aside.
-
2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove sausage from casings and crumble into the pan. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Transfer sausage to a bowl and leave rendered fat in the skillet.
-
3
Add the remaining 1 tablespoon olive oil to the skillet. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
-
4
Add the broccoli rabe to the skillet with a pinch of salt and 2–3 tablespoons of the stock. Cover and steam until stems are tender, about 3–4 minutes. Uncover and increase heat to evaporate excess liquid if needed.
-
5
Push the greens to one side of the skillet and add the cooked gnocchi in a single layer. Let gnocchi sear undisturbed for 2–3 minutes until browned, then flip and brown the other side, 2–3 more minutes. Add sausage back to the pan.
-
6
Pour the remaining stock into the skillet and stir to combine, scraping up any browned bits. Cook 1–2 minutes until sauce reduces slightly. Stir in butter (if using), half the Parmesan, lemon zest and juice, and season with salt and black pepper to taste.
-
7
Remove from heat and sprinkle with remaining Parmesan. Toss gently to combine and serve immediately, finishing each plate with an extra grind of black pepper and a lemon wedge if desired.
-
8
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a splash of stock to restore crisp edges.