Browned Butter Gnocchi by TRobinson

Source: Cooking Light

I sauteed chicken breast (with salt, pepper and garlic powder) and added it to the mixture above (4 oz per serving). The chicken is not included in the nutritional values.


2 16 oz 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 oz shaved fresh pecorino Romano cheese (about 1/3 cup)


1. Cook gnocchi in a large Dutch oven according to pachage 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. Ad 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.

Servings: 6 Serving Size: 1 1/2 cups

Nutrition Information (per serving):
Calories 368
Fat 12.8 g
Saturated Fat 3.8 g
Cholesterol 13 mg
Sodium 614 mg
Carbohydrates 56.6
Fiber 5.7 g
Protein 7.9 g