Gnocchi with Broccoli Rabe and Sun Dried Tomatoes

Hello and welcome to Djalali Cooks! Today’s recipe is really simple and it’s a great opportunity to get creative and experiment with your favorite veggies. Broccoli rabe, mushrooms and sun dried tomatoes are sautéd with garlic and vegetable broth. I used the veggie mix as a topper for butter-toasted gnocchi. You can use it to top your favorite pasta, or polenta, or rice. It’s a super versatile dish! So let’s do this Gnocchi with Broccoli Rabe and Sun Dried Tomatoes!

A Versatile Veggie Topper

A variety of vegetables sautéd in oil, garlic, sun dried tomatoes and red pepper flakes is the backbone of this recipe. You can use broccoli, cauliflower; greens like collards, kale or chard; whatever your heart desires. I have broccoli rabe because I like the leafy stems. I also have a mushroom mix containing white mushrooms, Crimini, and oyster mushrooms. Set a pot with about 3 quarts of water to boil.

In a skillet over medium heat, add the olive oil and heat the crushed red pepper flakes, garlic and salt until fragrant, about 30 seconds. Then add the chopped sun dried tomatoes.

Sauté the sun dried tomatoes for about 30 seconds, then add the mushrooms to the skillet.

Sauté the mushrooms just until they are tender and add the chopped broccoli rabe. Cook while stirring occasionally until the broccoli rabe turns bright green and begins to wilt slightly, just about a minute or two.

Season with a pinch of Kosher salt.

Add 1/4 cup of vegetable or chicken broth and bring the liquid to a simmer. Then reduce the heat and keep at a low simmer until the liquid is reduced.

Gnocchi

When the broth in the veggie mixture is reduced and the pan is nearly dry, transfer the veggie mixture to a serving dish and wipe out the pan. Set the pan over medium heat and melt a tablespoon of butter.

Cook the gnocchi in the boiling water we set going at the start. After about 3-4 minutes, when the gnocchi floats to the surface of the water, use a spider skimmer to scoop the gnocchi out of the boiling water and transfer it directly to the skillet.

Toast the boiled gnocchi in the butter over medium heat, tossing and stirring to evenly coat the gnocchi in butter, until the gnocchi begins to toast and develop golden browning.

Remove the gnocchi from the heat and portion into shallow bowls. Top the butter-toasted gnocchi with the vegetables. Garnish with toasted pine nuts and/or parmesan cheese.

Gnocchi with Broccoli Rabe and Sun Dried Tomatoes

This vegetarian dish is so satisfying and filling. The sautéd veggie mix is quick and easy to prepare at a moment’s notice; for lunch or dinner – or make it for breakfast and fold into an omelet, or top scrambled eggs. The sun dried tomatoes really punch up the flavor while the mushrooms are meaty and tender, and the broccoli rabe adds a great hearty texture and a slightly bitter verdant flavor. I do hope you give this recipe a try, and if you’re focusing on a plant-based diet this year, try my Mushroom Pot Pie with Fall Veggies, or my Mushroom and Greens Grilled Cheese. Take care and be well, xo Kelly

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Gnocchi with Broccoli Rabe and Sun Dried Tomatoes

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Dinner, Main Course – American/Italian

By Kelly Djalali – Serves: 2-4

Prep Time: 10-15 Minutes – Cooking Time: 15 Minutes – Total Time: ~30 Minutes

Pillowy butter-toasted gnocchi topped with a versatile vegetable sauté of broccoli rabe, garlic, sun dried tomato and mushrooms.

Ingredients

• 3 tbsp. Olive Oil
• 5-6 Cloves Garlic, pressed or minced
• 1/2 tsp. Crushed Red Pepper Flakes
• 1/2 cup Oil-Packed Sun Dried Tomatoes, drained and chopped
• 1 tsp. Kosher Salt, plus more to taste
• 4-6 oz. Sliced Mushrooms
• 1 Bunch Broccoli Rabe, stalks and leaves washed and chopped into bite size pieces
• 1/4 cup Low Sodium Vegetable or Chicken Broth
• 1 16-oz. Package Store Bought Gnocchi
• 1-2 tbsp. Butter
• Toasted Pine Nuts and /or Parmesan, for garnish

Instructions

1

Set a pot with about 3 quarts of water to boil.

2

In a skillet over medium heat, add the olive oil and heat the crushed red pepper flakes, garlic and salt until fragrant, about 30 seconds. Then add the chopped sun dried tomatoes.

3

Sauté the sun dried tomatoes for about 30 seconds, then add the mushrooms to the skillet.

4

Sauté the mushrooms just until they are tender and add the chopped broccoli rabe. Cook while stirring occasionally until the broccoli rabe turns bright green and begins to wilt slightly, just about a minute or two.

5

Season with a pinch of Kosher salt.

6

Add 1/4 cup of vegetable broth and bring the liquid to a simmer. Then reduce the heat and keep at a low simmer, stirring occasionally, until the liquid is reduced.

7

When the broth in the veggie mixture is reduced and the pan is nearly dry, transfer the veggie mixture to a serving dish and wipe out the pan. Set the pan over medium heat and melt a tablespoon of butter.

8

Cook the gnocchi in the boiling water we set going at the start, stirring occasionally. After about 3-4 minutes, when the gnocchi floats to the surface of the water, use a spider skimmer to scoop the gnocchi out of the boiling water and transfer it directly to the skillet.

9

Toast the boiled gnocchi in the butter over medium heat, tossing and stirring to evenly coat the gnocchi in butter, until the gnocchi begins to toast and develop golden browning.

10

Serve gnocchi topped with sautéd veggie mixture. Garnish with toasted pine nuts and/or Parmesan cheese.