Wednesday, September 21, 2011

Gnocchi with Caramelized Garlic, Broccoli Rabe and Parmesan Cheese غنوشي يالثوم والبروكلي وجبنة البارميزان

Pillowy. No other word comes closer to describing the perfect gnocchi. Not firm, not falling apart. Pretty close to melt-in-your-mouth. Gnocchi is incredibly versatile. It’s great with a brown butter and sage sauce, gorgonzola and smoked salmon, in fact, any sauce you might use with pasta. I made gnocchi for dinner tonight with caramelized garlic, broccoli rabe, and Parmesan cheese. I always ask my husband for a critique when I make something I haven’t made for awhile or something new. He loved my dish, but had one suggestion. It needed some hot pepper flakes. Actually, I had meant to add them but forgot. Two pounds of potatoes makes four generous servings. If you make them for two, just cut the recipe in half and freeze half the gnocchi on a floured baking sheet before you cook them. Bag them and you’re ready for another meal.


  • 2 lbs. russet potatoes
  • 1 ½ cups all-purpose flour
  • Salt
  • 1 whole egg plus 1 egg yolk, beaten
  • 1 lb. broccoli rabe
  • 2 T extra virgin olive oil
  • ¼ t crushed red pepper flakes
  • 4 garlic cloves, thinly sliced
  • 1/2 cup Parmigiano Reggiano cheese, shredded on the large holes of a box grater

  1. Make a slash around the circumference of each potato, cutting just through the skin. This will help you pull off the skin easily with tongs after baking. None of the potato will be wasted. Bake potatoes in a 350 degree oven until a knife can be inserted easily, about an hour.
  2. Pull the skin off and press the potatoes through a potato ricer into a large mixing bowl.
  3. Add flour, 1 t salt and eggs. Mix with your hands into a smooth dough. This works better if the potatoes are warm. Place dough on a lightly floured work surface and knead lightly.
  4. Cut the dough into 4 pieces. Roll each piece with your fingers into a rope about the thickness of your finger. Cut into 1-inch lengths. Roll each on the back of a large fork along the tines, flicking it off into a grooved and rounded shape. Place gnocchi on a baking sheet lined with a lightly floured sheet of parchment paper.
  5. Clean and trim broccoli. Cut into 2 ½-inch lengths. Place in colander and set aside.
  6. Bring a large pot of water to a boil add 2 T salt. Add broccoli and cook for 3 minutes. Remove with a mesh skimmer, place in a colander over a bowl and set aside.
  7. Gently add gnocchi to the boiling water in batches. Don’t put in more gnocchi than will rest separately on top when they float to the surface. Continue to cook for 90 seconds after they have risen. Remove with skimmer, ladle into colander with broccoli rabe, reserving ¼ cup cooking liquid.
  8. Heat olive oil in a large skillet. Add red pepper flakes and garlic and cook just a few minutes until lightly browned, stirring frequently.
  9. Add broccoli rabe, gnocchi and reserved cooking liquid to skillet, tossing gently and seasoning with salt and pepper.
  10. Remove to individual plates and top with 1 T shredded cheese. Serve remainder of cheese on the side. 4 servings

Photographer Bill Brady
Written by Victor Ribaudo
Recipe Provided by Phyllis Kirigin, aka sweetpaprika