Tony and Giovanna DiMaio of Gio
Growing up in an Italian family, one doesn’t really have a choice but to be surrounded by delicious food. This was the case for Tony DiMaio—his family has owned DiMaio’s in Hellertown for over 30 years, and he worked there until deciding to open Gio Italian Grill in Macungie in 2007.
Sunday is Tony’s one day off during the week, and it’s when he makes Sunday supper. These days, ricotta gnocchi is his go-to dish—flavorful, light and can be paired with just about anything! Here, Tony shares his recipe for broccoli rabe and sausage ricotta gnocchi. Making ricotta gnocchi was actually his wife Giovanna’s suggestion, after Tony had mastered potato gnocchi.
When asked what he loves most about cooking, Tony will simply tell you that it is the gratification of having someone enjoy what he cooked for them. Sharing the love, time and talent that goes into preparing a meal for someone else is what makes Tony continue to cook. He shares this love with his wife and family on Sunday nights and with the diners at his restaurant the rest of the week.
Make Chef Tony DiMaio's Broccoli Rabe & Sausage Ricotta Gnocchi
Ingredients
- 1 lb. fresh or frozen ricotta gnocchi
- 4 Tbsp. extra virgin olive oil
- 4 cloves roasted garlic
- 4 cloves fresh garlic, sliced
- 12 oz. mild Italian sausage, cooked
- 8 oz. chopped broccoli rabe, blanched
- A pinch sea salt, black pepper and red pepper flakes
- 3 tsp. Pecorino Romano cheese, grated
Instructions
- Boil six cups of water. Add gnocchi until they float. Strain the water out.
- In a skillet on medium heat, add the EVOO, fresh garlic and roasted garlic. Sauté until golden. Add blanched broccoli rabe, the pinch of sea salt, black pepper and red pepper flakes, along with cooked, crumbled sausage. Simmer until broccoli rabe is tender. Add the gnocchi and stir completely. Serve in small bowl. Garnish with grated Pecorino Romano cheese.
6465 Village Ln., Macungie | 610.966.9446 | gioitaliangrill.com
