Gnocchi with Clams and Broccoli Rabe

Gnocchi with clams and broccoli rabe is a dish that combines the maritime tradition of clams with the local flavor of broccoli rabe, typical of Southern Italian cuisine. Here’s the recipe:

Ingredients

• 500 g of potato gnocchi
• 500 g of true clams (already purged)
• 300 g of broccoli rabe
• 2 cloves of garlic
• Chili pepper to taste
• Chopped fresh parsley
• Extra virgin olive oil
• Salt
• Pepper (optional)

Preparation

1. Start by cleaning the broccoli rabe well, removing the harder parts and keeping only the tops and the tenderest leaves. Wash them several times in cold water.
2. Boil a pot of salted water and blanch the broccoli rabe. Cook for about 5 minutes, then drain them (keeping a bit of the cooking water) and set aside.
3. In a large pan, sauté the garlic cloves in extra virgin olive oil. Add chili pepper to your liking. Once the garlic is golden, add the clams and cover with a lid, letting them open over high heat.
4. When the clams have opened, remove the garlic cloves and add the previously blanched broccoli rabe. Let them flavor for a few minutes, adding a handful of chopped parsley and, if necessary, some of the broccoli rabe cooking water to avoid drying out the sauce too much.
5. Meanwhile, cook the gnocchi in plenty of salted water following the instructions on the package or until they float to the top, indicating that they are ready.
6. Drain the gnocchi and transfer them to the pan with the clams and broccoli rabe. Toss them together to blend the flavors.
7. Serve the gnocchi hot, with a sprinkling of fresh pepper and chopped parsley for garnish.

Curiosity

Clams are a classic element of Mediterranean cuisine, often paired with pasta dishes. The addition of broccoli rabe provides a pleasantly bitter note that contrasts the saltiness of the clams.

For an even more Italian touch, you could also make the gnocchi at home if you have the possibility, which will give the dish an even more authentic taste and texture.