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Gnocchi with Sun-dried Tomatoes and Broccoli Rabe


  • Fresh gnocchi, store bought (in fresh pasta section)
  • Broccoli rabe, trimmed
  • 2 T olive oil
  • 3/4 c jarred sundried tomatoes, marinated in olive oil
  • 2 garlic clove, sliced thinly
  • 3/4 c dry white wine
  • 1/2 c heavy cream
  • salt and pepper to taste


In large pot, par boil broccoli rabe (par boil:  ).  Remove from water with tongs (and reserve boiling water for pasta) when done and blanch in ice cold water, set aside.  

Put water back on the stove and bring to another rolling boil.  Add gnocchi.  Gnocchi is finished cooking when it rises to the top (about 6 mins).  

In the meantime, in large sauté pan, sauté garlic and sundried tomatoes in olive oil on medium heat.  When gnocchi is finished cooking, remove with a slotted spoon and add to sauté pan with oil, garlic and sundried tomatoes and turn up heat to medium high.  Sauté gnocchi until it begins to slightly brown.  Add broccoli rabe and white wine.  Cook until white wine reduces about half.  Add heavy cream and stir frequently until sauce comes to a boil.  Turn heat down and simmer for a few minutes.  Add salt and pepper according to taste.  Turn heat off and let sit for a few minutes before serving.  

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