So my cooking has really taken a back-seat lately…Between working my full-time “9 to 5” job and then working my part-time job 3 to 4 nights a week, I rarely have any time to cook anymore. And those nights I can cook? Well, I just want to get something on the table quick since I’m usually exhausted. This dish was perfect for just that – Pasta with Broccoli Rabe and Caramelized Garlic from the April 2008 issue of Cooking Light. It was super-quick and pretty tasty. Not mouth-watering-I-want-to-lick-the-bowl-when-I’m-done, but it sufficed.
Of course, you’ll notice right away from the recipe it calls for gnocchi. Don’t get me wrong, I love me some gnocchi. I even learned how to make them when I was a wee child with my grandmother. But my JLo behind needs to stay away from them during the week. Hence, the usage of whole wheat pasta… Overall, a simple dish that will work when you are short on time.
My buddy over at Black Coffee & Bourbon made a similiar recipe recently. He added sausage. Now that would have made it a hell of a lot tastier!
Overall rating – 3 stars
Gnocchi with Broccoli Rabe, Caramelized Garlic, and Parmesan
Keep an eye on the garlic to be sure it browns but doesn’t burn, which can make it unpleasantly bitter. Blanching the broccoli rabe helps tame its bitterness. Total time: 25 minutes.
1 (16-ounce) box vacuum-packed gnocchi (such as Vigo)
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) shredded Parmesan cheese
2. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 3 minutes or until lightly browned, stirring frequently. Add broccoli rabe, gnocchi, and reserved cooking liquid to pan; cook 2 minutes. Stir in salt and pepper. Place 1 1/4 cups gnocchi mixture in each of 4 shallow bowls; top each serving with 1 tablespoon cheese.
1. Cook broccoli rabe in boiling water 4 minutes. Remove broccoli rabe with a slotted spoon, and place in a colander; drain. Add gnocchi to pan; cook 3 minutes or until done. Drain gnocchi in a colander over a bowl, reserving 1/4 cup cooking liquid.