Gnocchi with Broccoli Rabe, Caramelized Garlic, and Parmesan

Photo: Randy Mayor; Styling: Cindy Barr
Keep an eye on the garlic to be sure it browns but doesn't burn, which can make it unpleasantly bitter. Blanching the broccoli rabe helps tame its bitterness. Total time: 25 minutes.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 281
Caloriesfromfat 28 %
Fat 8.7 g
Satfat 2.2 g
Monofat 5.6 g
Polyfat 0.8 g
Protein 9.9 g
Carbohydrate 41.8 g
Fiber 0.1 g
Cholesterol 5 mg
Iron 0.9 mg
Sodium 806 mg
Calcium 134 mg

Ingredients

3/4 pound broccoli rabe (rapini), trimmed
1 (16-ounce) box vacuum-packed gnocchi (such as Vigo)
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) shredded Parmesan cheese

Preparation

1. Cook broccoli rabe in boiling water 4 minutes. Remove broccoli rabe with a slotted spoon, and place in a colander; drain. Add gnocchi to pan; cook 3 minutes or until done. Drain gnocchi in a colander over a bowl, reserving 1/4 cup cooking liquid.

2. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 3 minutes or until lightly browned, stirring frequently. Add broccoli rabe, gnocchi, and reserved cooking liquid to pan; cook 2 minutes. Stir in salt and pepper. Place 1 1/4 cups gnocchi mixture in each of 4 shallow bowls; top each serving with 1 tablespoon cheese.

Note:

Jackie Mills, MS, RD,

April 2008