Tuesday, August 20, 2013

Brown Butter Gnocchi with Broccoli and Pine Nuts

It goes without saying that I am beyond thankful to have my mom here with us as we get used to life with Baby Jude.  She has already been here two weeks and is staying the rest of this week.  If B and I had it our way she would just stay six more months! I mean not only does she help with George and Jude, she does the laundry, runs errands and my favorite, cooks!  There is nothing better than having someone else cook you a delicious meal.  The food just tastes better, right? We laugh that when G was born it was the winter so everything mom was making was heavy, comfort food.  We're talking chicken and dumplings, cream-based soups, breads and lasagna.  This go around with the warmer temps and not wanting to gain any additional pregnancy weight, we are all opting for some healthier items. 

Mom picked up this Cooking Light magazine at the grocery store, and it has been our go-to for recipes.

My favorite so far is this Brown Butter Gnocchi with Broccoli and Pine Nuts.  So tasty!

Brown Butter Gnocchi with Broccoli and Pine Nuts
Serves 6


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 fresh pecorino Romano cheese, shaved {about 1/3 cup}


1. Cook gnocchi according to package.  Add broccoli during last 1 minute of cooking; cook 1 minute. Drain.
2. Heat a large skillet over medium heat.  Add butter and olive oil, and cook for 7 minutes or until butter browns.  Add gnocchi mixture and freshly ground pepper to pan; toss to coat. Spoon about 1 1/2 cups of gnocchi mixture into each of 6 shallow bowls. Sprinkle each serving with 1 1/2 teaspoons pine nuts and about 2 teaspoons cheese.

1 comment:

  1. Yum that looks so good! I've tried doing the browned butter thing before for a cake but I majorly failed and it would have made the cake taste burnt!