Brown Butter Gnocchi With Broccolini Or Broccoli Rabe Recipes

GNOCCHI WITH BROWN BUTTER AND SAGE

Steps:

• Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
• Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
• Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
• Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
• Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
• Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
• Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.

SAUTEED BROCCOLINI

Steps:

• Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
• Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

20-MINUTE SAUSAGE-BROCCOLI GNOCCHI ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil over high heat.
• Meanwhile, place broccoli into a microwave-safe dish and microwave for 7 minutes.
• At the same time, heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, crumbly, and almost crunchy, about 10 minutes, scraping the bottom of the pan to incorporate browned pieces using a metal spatula.
• Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• While gnocchi cooks, add butter, garlic, and Italian seasoning to the skillet; cook and stir on medium heat for 1 minute. Stir in Alfredo sauce. Pour water into the Alfredo jar, shake, and pour into the skillet. Add Parmesan cheese. Stir in cooked broccoli and season with pepper. Scoop out cooked gnocchi and stir into sausage mixture. Serve.

CHICKEN-AND-GNOCCHI BAKE WITH BROCCOLINI

Steps:

• Preheat oven to 450°F. Melt butter in a medium saucepan over medium-high heat. Add garlic; cook until fragrant, 30 seconds. Add flour; cook 30 seconds, then whisk in broth. Bring to a boil and cook 1 minute.
• Add Broccolini, cover, and cook 2 minutes. Uncover and add gnocchi; cook 2 minutes. Remove from heat. Stir in chicken, Gruyère, and 1/4 cup Parmigiano. Season with salt and pepper.
• Divide mixture among four 12-ounce baking dishes (or transfer to one large baking dish or ovenproof skillet). Sprinkle with remaining 1/4 cup Parmigiano. Bake until bubbly in center and golden brown on top, about 15 minutes (20 minutes if baked in one dish). Let stand at least 15 minutes before serving.

CHEESY BROCCOLI GNOCCHI RECIPE BY TASTY

Steps:

• Preheat the oven to 180°C (350°F).
• Bring some water to the boil in a saucepan and boil the runner beans and broccoli for 2-3 minutes.
• Take them out of the water and set aside.
• In the same boiling water, cook the gnocchi for 2 minutes (or, until it floats to the top of the water). Drain.
• In the same saucepan, mix together the drained gnocchi, runner beans, broccoli, mozzarella, parmesan, cream, and pepper.
• Pour into an ovenproof dish and bake for 5 minutes at 180°C (350°F), until the cheese bubbles.
• Enjoy!

BROWNED BUTTER ORECCHIETTE WITH BROCCOLI RABE

Steps:

• Cut off tough stem ends (about 1 inch) from broccoli rabe and discard. Cut remaining stems into 1-inch pieces. Cut leaves crosswise into 2-inch pieces (about 10 loosely packed cups). Cut any florets into bite-size pieces if necessary. Set aside.
• In 1-quart saucepan, heat butter over medium heat, stirring constantly, until medium golden brown. (Watch carefully because butter can brown and then burn quickly.) Remove from heat; stir in lemon juice and salt.
• Cook and drain pasta as directed on package-except add reserved broccoli rabe stems during last 5 minutes of cooking.
• Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the browned butter over medium heat. Add reserved broccoli rabe leaves and florets; cook 4 to 6 minutes, stirring frequently, until leaves are wilted. Add pasta mixture and remaining browned butter; toss to coat. Heat until hot. Sprinkle with nuts and cheese.

BROWN BUTTER GNOCCHI WITH BROCCOLINI OR BROCCOLI RABE

Steps:

• Cook broccolini(broccoli rabe) in boiling water for 4 minutes.
• Remove with a slotted spoon.
• Place in colander and drain well.
• Cook gnocchi per package directions, reserve 1/4 cup cooking liquid.
• Heat butter in large skillet over medium heat.
• Add pine nuts to skillet and cook for 2-3 minutes or until butter and pine nuts are lightly browned, stir constantly.
• Add garlic and cook 2 minutes.
• Add broccolini/broccoli rabe and gnocchi and reserved cooking liquid ad salt and pepper.
• Cook for 2 minutes.
• Sprinkle with parmesean cheese.

GNOCCHI WITH SPICY SAUSAGE, CARAMELIZED ONIONS, AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil to a boil; add broccoli rabe and cook until stems are tender, about 2 minutes. Meanwhile, prepare an ice-water bath. Drain broccoli rabe and transfer to ice-water bath. Drain and set aside.
• Bring another large pot of salted water to a boil. Meanwhile, in a large skillet, heat olive oil over medium-low heat. Add onions and cook, stirring occasionally until caramelized, about 10 minutes. Add sugar and red wine vinegar; cook until vinegar is completely evaporated, 1 to 2 minutes more.
• Add sausage to skillet, along with onions, using a wooden spoon to help break sausage up into small pieces. Cook, stirring, until sausage is no longer pink, about 10 minutes. Stir in reserved broccoli rabe and 1/2 cup water; keep warm until ready to serve.
• Heat a large skillet over medium heat. Add butter and cook until melted; continue cooking until butter becomes lightly browned and fragrant, taking care not to let it burn, 2 to 3 minutes. Reduce heat to low and stir in parsley.
• Meanwhile, add gnocchi to boiling water. When gnocchi begins to float to the top, let cook 2 minutes more. Using a slotted spoon, transfer gnocchi to skillet with brown butter; toss to coat and season with salt and pepper.
• Divide gnocchi evenly among four serving bowls; top with sausage mixture and sprinkle with Parmesan cheese. Drizzle with olive oil and serve.

GNOCCHI WITH SAUSAGE & BROCCOLI RABE

Steps:

• Cook gnocchi according to package directions, adding broccoli rabe during the last 5 minutes of cooking time; drain, reserving 1/4 cup cooking water.
• Meanwhile, in large deep nonstick skillet over medium heat, cook sausage, stirring, until browned, about 10 minutes. Over medium heat, add olives, wine, garlic and pepper. Cook, stirring often, until wine is slightly reduced, 5-7 minutes.
• Add gnocchi mixture; cook, stirring, 3 minutes; stir in reserved cooking water and 3/4 cup cheese until combined. Serve sprinkled with remaining 1/4 cup cheese.