Brown Butter Gnocchi With Broccolini Or Broccoli Rabe Recipes

Steps:

• Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
• Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
• Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
• Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
• Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
• Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
• Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.

Steps:

• Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

Steps:

• Bring a large pot of salted water to a boil to a boil; add broccoli rabe and cook until stems are tender, about 2 minutes. Meanwhile, prepare an ice-water bath. Drain broccoli rabe and transfer to ice-water bath. Drain and set aside.
• Bring another large pot of salted water to a boil. Meanwhile, in a large skillet, heat olive oil over medium-low heat. Add onions and cook, stirring occasionally until caramelized, about 10 minutes. Add sugar and red wine vinegar; cook until vinegar is completely evaporated, 1 to 2 minutes more.
• Add sausage to skillet, along with onions, using a wooden spoon to help break sausage up into small pieces. Cook, stirring, until sausage is no longer pink, about 10 minutes. Stir in reserved broccoli rabe and 1/2 cup water; keep warm until ready to serve.
• Heat a large skillet over medium heat. Add butter and cook until melted; continue cooking until butter becomes lightly browned and fragrant, taking care not to let it burn, 2 to 3 minutes. Reduce heat to low and stir in parsley.
• Meanwhile, add gnocchi to boiling water. When gnocchi begins to float to the top, let cook 2 minutes more. Using a slotted spoon, transfer gnocchi to skillet with brown butter; toss to coat and season with salt and pepper.
• Divide gnocchi evenly among four serving bowls; top with sausage mixture and sprinkle with Parmesan cheese. Drizzle with olive oil and serve.

Steps:

• Cut off tough stem ends (about 1 inch) from broccoli rabe and discard. Cut remaining stems into 1-inch pieces. Cut leaves crosswise into 2-inch pieces (about 10 loosely packed cups). Cut any florets into bite-size pieces if necessary. Set aside.
• In 1-quart saucepan, heat butter over medium heat, stirring constantly, until medium golden brown. (Watch carefully because butter can brown and then burn quickly.) Remove from heat; stir in lemon juice and salt.
• Cook and drain pasta as directed on package-except add reserved broccoli rabe stems during last 5 minutes of cooking.
• Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the browned butter over medium heat. Add reserved broccoli rabe leaves and florets; cook 4 to 6 minutes, stirring frequently, until leaves are wilted. Add pasta mixture and remaining browned butter; toss to coat. Heat until hot. Sprinkle with nuts and cheese.