Browned Butter Gnocchi with Broccoli and Almonds
Adapted from Cooking Light.
Servings 6
Calories 396kcal
Equipment
- 6-quart heavy bottom pot with lid
- large (10 to 12-inch) skillet
Ingredients
- 32 ounces prepared whole wheat gnocchi 2 (16-ounce) packages
- 5 cups chopped broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon freshly ground black pepper
- 3 large sage leaves chopped
- 3 tablespoons slivered almonds toasted
- ⅓ cups fresh grated Romano or Parmigiano Reggiano cheese
Instructions
- Cook gnocchi in a large Dutch oven according to package directions. Drain and set aside. Add the broccoli and cook 1 minute, then drain.
- 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.
Nutrition
Calories: 396kcal | Carbohydrates: 60g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 605mg | Potassium: 275mg | Fiber: 6g | Sugar: 2g | Vitamin A: 612IU | Vitamin C: 68mg | Calcium: 138mg | Iron: 6mg