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 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