Browned Butter Gnocchi with Broccoli & Pine Nuts

spinach, cauliflower, green beans would work, too. Simply stir in spinach when you add the cooked gnocchi to skillet

Yield: 6 servings
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  • 2 package(s) prepared gnocchi 16 oz
  • 5 cup(s) broccoli florets chopped
  • 2 tablespoon(s) unsalted butter
  • 2 tablespoon(s) extra virgin olive oil
  • 1/4 teaspoon(s) fresh ground black pepper
  • 3 tablespoon(s) pine nuts toasted
  • 1.5 ounce(s) fresh pecorino Romano cheese shaved


  1. Cook gnocchi in large Dutch oven to package directions. Add broccoli during last minute of cooking; cook 1 minute. Drain
  2. Heat large skillet over med. heat. Add butter and oil; cook 7 min until butter browns. Add gnocchi mixture and pepper to pan, toss to coat. Spoon about 1 1/2 gnocchi mixtyure in each of 6 shallow bowls. Sprinkle each with pine nuts and cheese.

February 2013

This recipe is a personal recipe added by janebanta and has not been tested or endorsed by MyRecipes.

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