Browned Butter Gnocchi with Broccoli and Pine Nuts

January 28, 2013


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?


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Aparna B. January 28, 2013 at 9:10 am

See, I need to get on the browned butter wagon. I keep seeing all these tasty-sounding recipes that are based from brown butter, but then don’t ever make them! I think the idea of browning butter scares me. I keep thinking I’ll go from starting to make browned butter to burnt butter something or another haha. Although this sounds simple enough that it could be the perfect thing to make to step into the world of brown butter!

Jen @ Keepitsimplefoods January 28, 2013 at 9:16 pm

You could totally skip the browned butter in this recipe. It would still taste great. If you do decide to try it, start slow. You may burn the butter the first time, but you’ll get the hang of it! :)

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