This is a great weeknight dish that has everything in one pot. Chewy gnocchi, crunchy pine nuts and crisp broccoli are an amazing texture combination. You’ve got to try this one!
From Cooking Light
2 (16-ounce) packages prepared gnocchi
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)
Directions: Cook gnocchi in a large Dutch oven according to package directions. Add broccoli during last minute of cooking; cook 1 minute. Drain.
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.
How easy was that?
Other posts you may enjoy: