Potato Gnocchi with Rapini, Sun-Dried Tomatoes and Roasted Garlic

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Potato Gnocchi with Rapini, Sun-Dried Tomatoes and Roasted Garlic
Serves 4
Nino's sells many popular brands of Gnocchi, most all of which are sold in 1 lb. packages. In place of the Pine Nuts you can substitute slivered almonds.
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  1. As Needed - Boiling Salted Water
  2. 1 bunch Rapini (trimmed weight 12 oz.)
  3. As Needed - Boiling Salted Water
  4. 1 lb. Potato Gnocchi
  5. 2 Tbsp. Extra Virgin Olive Oil
  6. 1/4 cup Pine Nuts, whole
  7. 1 cup Sweet Onion, chopped
  8. 2 Tbsp. Roasted Garlic, chopped
  9. 1/4 cup Sun-Dried Tomatoes (in oil), cut in 1/4" strips
  10. Salt & Pepper, to taste
  11. 2 cups Salvaggio's Arrabiata Sauce, heated
  12. 1/2 cup Parmesan Cheese, shredded
  1. Trim rapini bunches of large leaves and trim 1 inch off of the bottom of the stems then blanch in boiling salted water for 3 minutes.
  2. Drain off all water from rapini, chop into 1" pieces and set aside.
  3. Cook potato gnocchi in boiling salted water approximately 3 minutes, drain off water and set aside.
  4. In a medium size non-stick fry pan over medium high heat saute pine nuts in olive oil until lightly toasted then add onion and garlic. Saute 1 minute then add sun-dried tomatoes and cook again for 1 minute.
  5. Add gnocchi and chopped rapini and saute 1 minute. Season with salt and pepper to taste.
  6. Portion sauteed gnocchi and rapini and top with Arrabiata Sauce and shredded Parmesan cheese.
Nino Salvaggio http://www.ninosalvaggio.com/