Tuesday, October 1, 2013

Browned Butter Gnocchi

(originally made 2/2013)

Saw this one in a recent issue of Cooking Light and thought it would be nice for a night the guys were eating something I don't care for.    It goes together quickly, especially since I use a bag of steam in the microwave veggies.   I halved the recipe, and I subbed out the pinenuts for roasted and salted sunflower seeds, it gave it a nice crunch.   I had a 3 cheese blend on hand.   Jake and Tim both tried it, Tim thought it was bland, and I thought it was good for something different.   I'd give it a good solid 8 out of 10. 



 * Exported from MasterCook *

                          Browned Butter Gnocchi



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  32            ounces  prepared gnocchi
  5               cups  chopped broccoli florets -- used steamfresh
  2        tablespoons  unsalted butter
  2        tablespoons  extra-virgin olive oil
     1/4      teaspoon  freshly ground black pepper
  3        tablespoons  pine nuts -- toasted, used sunflower seeds
  1 1/2         ounces  shaved fresh pecorino Romano cheese (about 1/3 cup) -- used parm/asiago/romano blend

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


Yield: Serves 6

Cooking Light
JANUARY 2013


Nutritional Information
Amount per serving

    Calories: 368
    Fat: 12.8g
    Saturated fat: 3.8g
    Monounsaturated fat: 5.1g
    Polyunsaturated fat: 2.2g
    Protein: 7.9g
    Carbohydrate: 56.6g
    Fiber: 5.7g
    Cholesterol: 13mg
    Iron: 1.2mg
    Sodium: 614mg
    Calcium: 104mg\

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