Browned Butter Gnocchi with Broccoli and Almonds
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Adapted from Cooking Light.
  • 2 (16-ounce) packages prepared whole wheat gnocchi
  • 5 cups chopped broccoli florets
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 3 large sage leaves, chopped
  • 3 tablespoons slivered almonds, toasted
  • 1/3 cups fresh grated Romano or Parmigiano Reggiano cheese
  1. Cook gnocchi in a large Dutch oven according to package directions. Drain and set aside. Add the broccoli and cook 1 minute, then drain.
  2. While the gnocchi and broccoli cook, heat the large skillet over medium heat. Add the butter and oil, and cook until the butter browns, about 7 minutes. Watch carefully and don't let it burn. Add the chopped sage and stir for 1 more minute. Add the gnocchi and broccoli and pepper to the pan, then toss to coat. Serve with the toasted almonds and Romano cheese.
More Information

6-quart heavy bottom pot with lid
large (10 to 12-inch) skillet

Recipe Notes:

Cut the broccoli florets small so they will cook quickly. You can also use other vegetables, such as baby kale, spinach, or green beans instead of the broccoli. Baby kale or spinach will not need to be precooked, and can go right into the skillet with the gnocchi.

Homemade gnocchi is a nice touch if you have time on a weekend to make it.
Recipe by Andrea Meyers at