"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Monday, January 25, 2016

Broccoli Rabe Pancetta and Gnocchi #Weekly Menu Plan

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Broccoli Rabe Pancetta and Gnocchi: simplelivingeating.com


Gnocchi roughly translates from Italian to mean "knob in wood". Some types of Gnocchi are a bit knobby looking, especially homemade versions. 

When I was a kid I spent hours with my grandmother folding individual Cavetiellis which are the Southern Italian version of Gnocchi. Now I just buy them in the grocery store. They aren't filled with the love of my grandmother, but they taste pretty good. 


Broccoli Rabe Pancetta and Gnocchi: simplelivingeating.com

The sauce for the Gnocchis is a traditional Broccoli Rabe and Pancetta made with lots of garlic and olive oil. It is important to sprinkle parmesan cheese on this dish in order to off set the bitterness of the broccoli rabe. 

This recipe has such a classic old world flavor that I hope you will enjoy. 


Broccoli Rabe Pancetta and Gnocchi


by Diane Balch
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: entree Gnocchi Broccoli Rabe Pancetta Italian

Ingredients (4 to 6 servings)
  • 4 ounces of Pancetta chopped small
  • 1/2 cup of Extra Virgin Olive Oil (EVOO)
  • 6 cloves of garlic minced
  • 1 teaspoon or more of red pepper flakes
  • 1 bunch of Broccoli Rabe chopped
  • 1/4 cup of white wine
  • 1 pound of Gnocchi

Instructions:

1) In a large sauce pan bring salty water to boil for the gnocchi.

2) In a large skillet on medium-high heat cook the Pancetta in the EVOO until it lightly browns.

3) Add the red pepper flakes and garlic. Sprinkle with salt and pepper. Do not brown the garlic but let it cook with the red pepper for a few minutes so it's flavor blooms in the oil.

4) Add the broccoli rabe to the skillet and pour the wine over it. Sprinkle it with salt and pepper and cover the skillet for 2 minutes to let it steam. Cook until the broccoli rabe is to your liking.

5) Shut off the heat. Mix the broccoli rabe with the pancetta and let it sit covered until the gnocchi is cooked.

6) Mix the cooked gnocchi along with the Parmesan cheese with the rest of the ingredients in the skillet. Let it sit for at least 5 minutes before serving.

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Weekly Menu Plan:

Sunday: Sausage Polenta with Broccoli Rabe

Meatless Monday: Peppers and Eggs Skillet Casserole with Rustic Bread

Tuesday: Fish Sticks, Tater Tots with Green Beans and homemade Tartar Sauce

Wednesday: Leftovers


Friday: Spinach Garlic Cannoli Beans over Brown Rice based on Scarole and Beans

Saturday: Split Pea Soup and Rustic Homemade Bread




and


6 comments:

  1. Hi Diane,
    I would just love your Broccoli Rabe which is one of my favorites, and pancetta with gnocchi. I would be in heaven with this plate of food. I have been working out in my garden today in the beautiful sunshine, hope your weather is good. Hope you are having a great day and thanks so much for sharing your awesome recipe with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
    Replies
    1. We are having a warm spell. Hard to say if Spring is coming. Our bees are buzzing. Thanks for stopping by.

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  2. What a lovely memory of making Cavetiellis with your Grandmother, Diane! I really enjoyed reading this post and this delicious recipe, as well as the inspiring menu plan. Sharing. Thank you for being a part of the Hearth and Soul Hop.

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    Replies
    1. My food memories are my fondest ones. Thanks.

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  3. Diane,
    My hubby would love this. He loves all the ingredients.
    Annamaria

    ReplyDelete