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
Units
Scale
- 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