Browned Butter Gnocchi with Broccoli and Almonds
Browned Butter Gnocchi with Broccoli and Almonds requires about 25 minutes from start to finish. This recipe makes 6 servings with 396 calories, 11g of protein, and 14g of fat each. For $1.5 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 90 people have tried and liked this recipe. If you have black pepper, sage leaves, slivered almonds, and a few other ingredients on hand, you can make it. It is brought to you by Andreas Recipes. This recipe is typical of Mediterranean cuisine. It works well as a side dish. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is pretty good. Users who liked this recipe also liked Browned Butter Gnocchi with Broccoli and Nuts, Browned Butter Gnocchi with Broccoli and Pine Nuts, and Gnocchi with Browned Butter.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 teaspoon freshly ground black pepper
5 cups chopped broccoli florets
2 (16-ounce) packages prepared whole wheat gnocchi
2 tablespoons extra-virgin olive oil
1/3 cups fresh grated Romano or Parmigiano Reggiano cheese
3 large sage leaves, chopped
3 tablespoons slivered almonds, toasted
2 tablespoons unsalted butter
Equipment:
dutch oven
frying pan
Cooking instruction summary:
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.
Step by step:
1. Cook gnocchi in a large Dutch oven according to package directions.
2. Drain and set aside.
3. Add the broccoli and cook 1 minute, then drain.
4. While the gnocchi and broccoli cook, heat the large skillet over medium heat.
5. Add the butter and oil, and cook until the butter browns, about 7 minutes. Watch carefully and don't let it burn.
6. Add the chopped sage and stir for 1 more minute.
7. Add the gnocchi and broccoli and pepper to the pan, then toss to coat.
8. Serve with the toasted almonds and Romano cheese.
Nutrition Information:
covered percent of daily need
