Gnocchi with Broccoli Rabe Caramelized Garlic and Parmesan
Indulge in the comforting flavors of this Gnocchi with Broccoli Rabe, Caramelized Garlic, and Parmesan—a delightful blend of textures and tastes that will transport your dinner table to Italy. This recipe combines pillowy potato gnocchi with the slightly bitter bite of broccoli rabe, blanched to perfection and tossed in a luxurious garlic and olive oil infusion. Golden caramelized garlic adds a sweet and nutty complexity, while a sprinkle of red pepper flakes lends a subtle kick. Finished with a buttery glaze and a generous shower of freshly grated Parmesan, this dish is a sublime harmony of savory and satisfying. Quick to prepare in just 40 minutes, it’s an ideal weeknight dinner or elegant side dish that pairs beautifully with a crisp white wine. Perfect for fans of gnocchi recipes, Italian pasta dishes, or garlic-forward meals!
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Recipe Information
Ingredients
- 16 oz Potato gnocchi
- 12 oz Broccoli rabe
- 3 tbsp Olive oil
- 6 cloves Garlic
- 0.5 tsp Red pepper flakes
- 2 tbsp Unsalted butter
- 0.5 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.25 tsp Ground black pepper
- 8 cups Water for blanching and boiling
- 8 cups Ice water
Instructions
Fill a large pot with 8 cups of water and bring it to a boil. Salt the water with 1 teaspoon of salt.
Trim the ends of the broccoli rabe and cut it into 2-inch pieces.
Blanch the broccoli rabe in the boiling water for 2-3 minutes or until bright green and tender. Remove with a slotted spoon and transfer immediately to a bowl of ice water to stop the cooking process.
Drain the broccoli rabe thoroughly and set aside.
In the same pot, bring water back to a gentle boil for cooking the gnocchi later.
Peel and thinly slice the garlic cloves.
In a large skillet, heat 3 tablespoons of olive oil over medium-low heat. Add the sliced garlic and cook slowly, stirring occasionally, until golden and caramelized, about 5-7 minutes. Be careful to avoid burning the garlic.
Add 0.5 teaspoon of red pepper flakes to the skillet and sauté for 30 seconds to release the spice.
Add the drained broccoli rabe to the skillet and toss to coat it in the garlic and olive oil mixture. Cook for 2-3 minutes until warmed through, then season with black pepper and a pinch of salt. Remove the skillet from heat and set aside.
Cook the gnocchi in the boiling water according to package instructions (usually 2-3 minutes, or until they float to the surface). Drain well, reserving 1/2 cup of the pasta cooking water.
Return the skillet with the broccoli rabe to medium heat. Add the cooked gnocchi and 2 tablespoons of unsalted butter, tossing gently to combine.
If the mixture looks dry, add a splash of the reserved pasta cooking water to create a light sauce.
Sprinkle the grated Parmesan cheese over the gnocchi and toss again until everything is well coated.
Serve immediately in bowls, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.2 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 189 mg | 15% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 330 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
