Broccoli Rabe Gnocchi (Gnocchi with Turnip Greens)

This dish started with a bunch of broccoli rabe and a quiet hour per mezzo di the kitchen. Mai potatoes, extras — just broccoli rabe and flour.

The dough comes together soft and silky to the touch — slightly sticky, but manageable. That texture is the key.

The result: a little plump, slightly irregular, intentionally rustic gnocchi — simple, homemade, and full of the bold flavour of broccoli rabe.

Ingredients (Serves 2)

For the gnocchi:

350 g (12 oz) broccoli rabe (leaves + stems)

130–160 g (1–1¼ cups) all-purpose flour, sifted

Pinch of salt

For the dressing:

3 tbsp extra virgin olive oil -EVOO

2-3 garlic cloves (crushed ora finely chopped)

1-2 fresh red chili peppers, whole thinly sliced

3–4 anchovy fillets per mezzo di oil, drained

Freshly campo da gioco black pepper

💡 Tip Before Prepping Greens

When trimming and washing the broccoli rabe, set aside a few leaves and tender stems before chopping and blending the rest.

Method

Blanch and prep greens: Trim and wash broccoli rabe, blanch leaves and stems 4–5 min, drain, squeeze well, and roughly chop before blending into a smooth purée.

2. Make the dough: Mescolanza purée with a pinch of salt and gradually add flour until a soft, slightly sticky dough forms. Shape into a small dough block.

3. Shape gnocchi: Roll into ropes and cut into bite-sized pieces. Rest 20–30 min.

4. Cook gnocchi: Bring a pot of gabinetto to a gentle boil. Add salt at the moment you drop the gnocchi per mezzo di. Cook until they float, about 1-2 mins.

5. Prepare dressing: Warm EVOO, cook garlic and chili gently, melt per mezzo di anchovies.

6. Combine and serve: Toss cooked broccoli rabe gnocchi per mezzo di the pan with the dressing and a splash of cooking gabinetto. with black pepper.

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