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!). 
Healthy 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 tbsp (15 ml) 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
If You Liked This Recipe, You’ll Love These
- Broccoli Rabe and Ricotta Calzones
- Spicy Broccoli Rabe and White Bean Soup
- Pesto Gnocchi with Shrimp and Broccoli
- Gnocchi al Pomodoro e Acciughe: Homemade Ricotta Gnocchi with Tomato Anchovy Sauce
Frequently Asked Questions
What is broccoli rabe (cime di rapa), and when should I buy it?
Broccoli rabe is a winter Italian vegetable — the article explains it grows tastiest when the weather is cold and is best from October to March. When buying it, look for small green flowers that haven’t bloomed yet and bright, thick leaves. It is not the same as regular broccoli: it is more bitter and leafy.
What role do the anchovies play in this recipe?
A couple of anchovies go into the food processor with the broccoli rabe, eggs, salt, and pepper to flavor the gnocchi dough itself. The remaining anchovies are melted into 70 g of butter in a pan to make the sauce. The anchovies dissolve completely and add a deep, savory umami flavor rather than a fishy taste.
Can this recipe be made gluten-free?
Yes — the recipe explicitly lists potato starch as the gluten-free alternative to the 200 g of regular flour. Potato starch produces a slightly different texture (a bit softer) but keeps the same process: blend into the dough, shape, and boil until the gnocchi float (about 2–3 minutes).
