Browned Butter Gnocchi with Broccoli and Nuts

Photo: Johnny Autry; Styling: Cindy Barr

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.

Yield: Serves 6
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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)

Preparation

  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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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