Browned Butter Gnocchi with Broccoli and Nuts
A quick preparation pasta meal that will keep the kids happy with the chewy gnocchi, sweet broccoli, and crunchy nuts. Simple and delicious…as it should be when you are on vacation.
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)
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.