Based on suggestions by previous reviewers, I added garlic and cannellini beans. My whole family enjoyed it and it proved to be a quick vegetarian meal for a busy school night.
Browned Butter Gnocchi with Broccoli and Nuts
Kids like the chewy gnocchi, sweet broccoli, and crunchy nuts. Look for shelf-stable packaged gnocchi with the dried pasta. To cut costs, swap in chopped almonds or pecans for pine nuts. Spinach, cauliflower florets, or green beans would also work nicely here. If you use spinach, simply stir it in when you add the cooked gnocchi to the skillet.
More From Cooking Light
- Calories: 368
- Fat: 12.8g
- Saturated fat: 3.8g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 2.2g
- Protein: 7.9g
- Carbohydrate: 56.6g
- Fiber: 5.7g
- Cholesterol: 13mg
- Iron: 1.2mg
- Sodium: 614mg
- Calcium: 104mg
- 2 (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)
- 1. Cook gnocchi in a large Dutch oven according to package directions. Add broccoli during last minute of cooking; cook 1 minute. Drain.
- 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.
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