Broccoli rabe, known in Italy as “Cime di rapa”, are a winter veggie really helpful for our health. This variety of broccoli is rich in fibers, calcium, iron, phosphorus, vitamin C, A and B2, is also a natural detoxifier for our body, and last but not least, it has only 27 kcal. per 100gr.
Few tips to buying broccoli rabe
This veggie grows tastier when the weather is really cold, so you better use it from October to March. When you buy broccoli rabe you should check that the little flowers are still green and are not blooming. The leaves have to be bright green and thick to the touch. Unfortunately the worst thing to do is getting rid of the stringy parts. You will need to do this on the bigger leaves stalks, the smaller ones usually don’t have strings. 
Now let’s go back to recipe… one day I found some boiled broccoli rabe left in my fridge and asked myself “how could I turn them into a really tasty but light?” (who says that “tasty” always means fat?) So I took my food processor and gathered some ingredients, mixed cooked and voilà, here is my broccoli rabe gnocchi recipe! It is really really really easy, and it takes just few minutes to prepare (it has just 416kcal per serving!).
PrintHealthy and tasty broccoli rabe gnocchi
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A healthy and flavorful dish, this broccoli rabe gnocchi combines the earthy taste of broccoli rabe with the savory depth of anchovies, all wrapped up in a light, homemade gnocchi.
Ingredients
- 700g boiled broccoli rabe
- 2 eggs
- 1 tablespoon grated Parmigiano
- 10 anchovies in oil or preserved with salt
- 200g flour (or potato starch for gluten-free)
- 70g butter
- Salt, to taste
- Black pepper, to taste
Instructions
- Squeeze the excess water from the boiled broccoli rabe and place them into a food processor.
- Add the eggs, a couple of anchovies, a sprinkle of salt, and pepper to the food processor. Blend until you achieve a creamy dough.
- Gradually add the flour (or potato starch) to the mixture, continuing to blend until a smooth dough forms.
- In a large pan, melt the butter over medium heat. Add the remaining anchovies and cook until they dissolve into the butter.
- Shape the dough into small gnocchi pieces using your hands or a gnocchi board.
- Bring a pot of salted water to a boil. Cook the gnocchi in batches for about 2-3 minutes, or until they float to the surface.
- Remove the gnocchi with a slotted spoon and add them directly to the pan with the anchovy butter.
- Toss the gnocchi in the butter sauce until well coated. Serve immediately with grated Parmigiano on top.
Notes
For best results, use broccoli rabe that is in season from October to March. Ensure the flowers are green and not blooming for optimal taste. Substitute potato starch for a gluten-free version. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a bit of butter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 416
- Sugar: 2
- Sodium: 850
- Fat: 18
- Carbohydrates: 45
- Fiber: 5
- Protein: 18
- Cholesterol: 140
