Fire-Roasted Gnocchi Bolognese

Bring a large pot of salted water to a boil for the gnocchi. Peel and roughly chop the shallot and garlic. Peel and roughly chop the carrot. Cut the cauliflower florets into bite-sized pieces. Pick the rosemary leaves, discard the stems and mince the leaves. Trim about 1 inch off the ends of the broccoli rabe and roughly chop the remaining stalks.

Add the chopped shallot and garlic to a food processor and pulse until finely chopped. Add the chopped carrots and cauliflower florets to the food processor and pulse until the pieces are about the size of rice, about 10 to 12 pulses.

Add the gnocchi to the large pot of boiling water and cook until they begin to float to the surface, about 3 to 4 minutes. Add the chopped broccoli rabe to the gnocchi and cook until bright green, about 2 minutes. Reserve ¾ cup (1½ cups) pasta water and drain the cooked gnocchi and broccoli rabe. Return the gnocchi and broccoli rabe to the large pot and toss with a pinch of salt and 1 tsp (2 tsp) olive oil to prevent sticking.

Place a large nonstick skillet over medium heat with 1 tbsp (2 tbsp) olive oil. Once the oil is hot, add the processed shallot, garlic, carrots, and cauliflower and cook, stirring occasionally, until shallot is softened, about 3 to 5 minutes. Add ½ tsp (1 tsp) minced rosemary, and as many chile flakes as you’d like, and cook until fragrant, about 30 seconds.

Add the fire-roasted tomatoes, red miso paste, and reserved pasta water to the skillet, and stir to dissolve the miso. Cook, stirring occasionally, until the cauliflower is tender and the sauce has thickened, about 4 to 6 minutes. Add 1 tbsp (2 tbsp) parmesan to the Bolognese sauce, taste, and season with ¼ (½ tsp) tsp salt.

Divide the cooked gnocchi and broccoli rabe between large bowls and top with fire-roasted Bolognese. Sprinkle with remaining parmesan. Mangia!