This dish started with a bunch of broccoli rabe and a quiet hour in the kitchen. No potatoes, no 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 or finely chopped)

  • 1-2 fresh red chili peppers, whole o thinly sliced

  • 3–4 anchovy fillets in oil, drained

  • Freshly ground 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 

  1. 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.

 

 

Fresh Broccoli Rabe         

2. Make the dough: Mix 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 water to a gentle boil. Add salt at the moment you drop the gnocchi in. Cook until they float, about 1-2 mins.

5. Prepare dressing: Warm EVOO, cook garlic and chili gently, melt in anchovies.

 

Broccoli Rabe dressing

6. Combine and serve: Toss cooked broccoli rabe gnocchi in the pan with the dressing and a splash of cooking water. Finish with black pepper.

 

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