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