Gnocchi with Chickpeas and Seared Broccoli Raab


Add protein and color to chewy, starchy gnocchi with chickpeas and bright, crisp broccoli raab.

  • 4Servings


  • 8 oz. (1/2 pkg.) gnocchi, such as Gia Russa
  • 8 oil-packed sun-dried tomatoes, drained and quartered, 2 Tbs. oil reserved
  • 1/2 onion, thinly sliced
  • 1 small bunch broccoli raab, stems trimmed, cut into 2-inch pieces (4 cups)
  • 1 15-oz. can chickpeas, rinsed and drained


1. Cook gnocchi in large pot of boiling salted water according to package directions. Drain, reserving 1/2 cup cooking water, and set aside.

2. Heat reserved sun-dried tomato oil in large pot over medium-high heat. Add onion, and cook 5 to 7 minutes, or until beginning to brown. Increase heat to high, and stir in broccoli raab. Cook 2 to 3 minutes, or until broccoli raab begins to wilt. Add sun-dried tomatoes, cooked gnocchi, and chickpeas, and cook 2 to 3 minutes more, or until some gnocchi begin to brown. Stir in reserved cooking water, and season with salt and pepper, if desired.

Nutrition Information

  • Calories: 298
  • Carbohydrate Content: 43 g
  • Cholesterol Content: 4 mg
  • Fat Content: 10 g
  • Fiber Content: 7 g
  • Protein Content: 11 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 614 mg
  • Sugar Content: 5 g