This meal took 20 minutes from prep to plate. The shortcut this time is store-bought fresh bruschetta.
- 1 lb. Italian sausage, hot or sweet
- 1 16-ounce tub fresh bruschetta
- 1 lb. vacuum-pack gnocchi
- 1 head broccoli raab
- 6 cloves garlic
- A few leaves of fresh basil
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup chicken broth
- Grated cheese for sprinkling
First, set a pot of water to boil. While it's getting hot, peel and roughly chop your garlic and set it aside. Roughly slice the basil and set it aside, too. Dump the tub of bruschetta into a medium-size bowl and let it come up to room temperature.
Next, heat a skillet or wok to high. Split the sausage casings and squeeze the sausage meat into the skillet and poke at it with a spatula or wooden spoon until it crumbles. Cook until the fat releases and then drain. Return to the heat and brown it slightly. Remove it from the heat and stir it into the bruschetta. Add the fresh basil and toss to combine. Let it sit, covered, while you cook the gnocchi and raab.
By now your pot of water is boiling merrily. Drop in the gnocchi and cook until they rise to the top of the water, usually about 5 minutes +/-. One they rise, cook one more minute and then drain in a colander.
While the gnocchi are (is?) boiling, pour the olive oil into the still-sausage-y skillet. Add the garlic and saute for a minute or two over medium heat. Add the broccoli raab and chicken broth and turn the heat up to high. Let the raab steam down, stirring occasionally, until it's bright green and tender. Add the butter, let it melt, and toss to coat.
Top the gnocchi with the bruschetta-sausage mixture, plate broccoli raab alongside. Top with grated parm or asiago and fresh ground pepper.