Browned Butter Gnocchi with Broccoli and Nuts

Ingredients


  • (16-ounce) packages prepared gnocchi (such as Gia Russa)
  • 5 cups chopped broccoli florets
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons pine nuts, toasted
  • 1.5 ounces shaved fresh pecorino Romano cheese (about 1/3 cup)


Preparations
  1. 1. Cook gnocchi in a large Dutch oven according to package directions. Add broccoli during last minute of cooking; cook 1 minute. Drain.
  2. 2. Heat a large skillet over medium heat. Add butter and oil; cook 7 minutes or until butter browns. Add gnocchi mixture and pepper to pan; toss to coat. Spoon about 1 1/2 cups gnocchi mixture into each of 6 shallow bowls. Sprinkle each serving with 1 1/2 teaspoons pine nuts and about 2 teaspoons cheese.

Carolyn Tesini, Cooking Light 
January 2013

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