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:

Quickview
396k Calories
11g Protein
13g Total Fat
59g Carbs
10% Health Score
Limit These
Calories
396k
20%

Fat
13g
21%

  Saturated Fat
4g
30%

Carbohydrates
59g
20%

  Sugar
1g
2%

Cholesterol
13mg
5%

Sodium
627mg
27%

Get Enough Of These
Protein
11g
22%

Vitamin C
67mg
82%

Vitamin K
80µg
77%

Iron
6mg
35%

Fiber
6g
24%

Vitamin E
2mg
18%

Calcium
146mg
15%

Manganese
0.29mg
14%

Folate
50µg
13%

Vitamin A
632IU
13%

Phosphorus
114mg
11%

Vitamin B2
0.16mg
9%

Potassium
282mg
8%

Magnesium
32mg
8%

Copper
0.15mg
8%

Vitamin B6
0.15mg
7%

Vitamin B5
0.49mg
5%

Selenium
3µg
5%

Vitamin B1
0.07mg
4%

Zinc
0.62mg
4%

Vitamin B3
0.67mg
3%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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