Tender gnocchi made with butternut squash puree are mixed with sautéed cima di rape (broccoli rabe) in this unique yet delicious recipe.

Gnocchi can be flavored with many different starchy vegetables, including pumpkins or beets. This recipe uses butternut squash baked until it was tender. Then put the squash pulp through a potato ricer, and place it in a sieve to drain. By removing as much liquid as possible, you need to use less flour, which creates a lighter finished gnocchi. The sauce for this recipe was simply coarsely chopped sautéed cima di rape (broccoli rabe). There is contrast between the sweet squash gnocchi dumplings and the bitter greens. These gnocchi are also great topped simply with melted butter and grated cheese.

3 Pounds Butternut Squash (Or Winter Squash Of Choice)

Salt & Pepper

Dash Of Nutmeg

1 1/2 Cups All-Purpose Flour


Sauce:

1 Bunch Broccoli Rabe

1 Large Clove Garlic, Minced

3 Tablespoons Olive Oil

Salt & Pepper


To Serve:

2 Tablespoons Unsalted Butter

Red Pepper Flakes (Or Cracked Black Pepper)

Freshly Grated Pecorino or Parmesan Cheese


Cut the squash in half, remove the seeds and cover with foil. Bake in a preheated oven until fork tender, about one hour. Allow to cool, and then scoop out the pulp and pass it through a ricer. Put the pulp in a sieve, and place this over a bowl. Allow to drain for 1 hour.

While waiting for the squash to drain, wash and trim the broccoli rabe. Coarsely chop the stalk and florettes into 1 1/2 inch pieces. Drop the broccoli rabe into lightly salted boiling water, and cook for a minute or two until the stalks are tender crisp. Drain. In the same pot, heat the olive oil and once sizzling add the broccoli rabe and garlic. Season with salt and pepper, and cook a few minutes until the flavor of the garlic has permeated the greens. Remove from the heat.

Mix together the flour, squash and seasonings to make a soft dough. Divide the dough into 6 parts, and on a lightly floured surface, roll each piece into a rope about 1 inch in diameter. Cut the rope into 1 inch pieces and roll each lightly along the floured surface. Continue using up all the dough in this fashion. Place on a lightly floured baking sheet, and refrigerate until you are ready to use them.

Add the garlic and sage. Cook the gnocchi in lightly salted boiling water for 2-3 minutes or just until the gnocchi rise to the surface. Reserve a cup of the gnocchi water, and drain the gnocchi. Return the gnocchi to the pot with the broccoli rabe and butter, and cook a minute or two over medium heat, mixing carefully so you do not break up the gnocchi. Moisten with some of the cooking water if the mixture seems dry. Serve with freshly grated cheese and cracked pepper red pepper flakes if using.

Cook's Tip: Broccoli rabe has a slightly bitter flavor that is enjoyed in many Italian dishes. If you are new to broccoli rabe, then cooking it in this fashion, in lightly salted water will remove some of the bitterness. If you enjoy that peppery bite however, you can simply sauté the broccoli rabe directly in a pan with the olive oil, without blanching it first. When broccoli rabe is young, and it's leaves are small and dark green, they can be added to salads giving it a little bite. Older leaves however become too bitter to be used in this fashion, and should be cooked with the florettes and stalks.


Buon Appetito!