Ingredients
Coarse salt and freshly ground pepper
1 bunch broccoli rabe, trimmed
2 tablespoons olive oil, plus more for drizzling
1 medium onion, chopped
1 teaspoon sugar
2 tablespoons red-wine vinegar
1/2 pound spicy sausage, casings removed
Sarah Mastracco’s Potato Gnocchi
6 tablespoons unsalted butter
1/2 cup loosely packed flat-leaf parsley leaves
1/4 cup grated Parmesan cheese
Preparation
Bring a large pot of salted water to a boil to a boil; add broccoli rabe and cook until stems are tender, about 2 minutes. Meanwhile, prepare an ice-water bath. Drain broccoli rabe and transfer to ice-water bath. Drain and set aside.
Bring another large pot of salted water to a boil. Meanwhile, in a large skillet, heat olive oil over medium-low heat. Add onions and cook, stirring occasionally until caramelized, about 10 minutes. Add sugar and red wine vinegar; cook until vinegar is completely evaporated, 1 to 2 minutes more.
Add sausage to skillet, along with onions, using a wooden spoon to help break sausage up into small pieces. Cook, stirring, until sausage is no longer pink, about 10 minutes. Stir in reserved broccoli rabe and 1/2 cup water; keep warm until ready to serve.
Heat a large skillet over medium heat. Add butter and cook until melted; continue cooking until butter becomes lightly browned and fragrant, taking care not to let it burn, 2 to 3 minutes. Reduce heat to low and stir in parsley.
Meanwhile, add gnocchi to boiling water. When gnocchi begins to float to the top, let cook 2 minutes more. Using a slotted spoon, transfer gnocchi to skillet with brown butter; toss to coat and season with salt and pepper.
Divide gnocchi evenly among four serving bowls; top with sausage mixture and sprinkle with Parmesan cheese. Drizzle with olive oil and serve.
