Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Dairy-Free

Gnocchi with Chickpeas and Seared Broccoli Raab

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

Get access to everything we publish when you sign up for Outside+ Join today!.

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

Servings
4

Ingredients

  • 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

Preparation

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