The Holidays slayed my dishwasher. Actually, its death was a result of a combination of different events …. but I’m not going to tell you what they were because it’s too embarrassing. But anyway, here I sit with dishpan hands and ragged cuticles, not so patiently waiting at the mercy of the installer as he takes his sweet time delivering my brand new magical pot-scrubbing machine, scheduled to take place some time this coming Saturday. Which is five days from now. So, long story short, I’ve been looking for recipes that don’t require messing up too many pots and pans these days. This recipe is just the thing; it’s simple, it’s fast, and it hardly dirties any pans. Minimal chopping, minimal cleanup. But best of all, it’s unbelievably yummy and kids love it.
I’m going to serve this as a side dish to simple roasted chicken tonight, but it could easily stand alone as a vegetarian main course. We are huge broccoli fans here, so I nearly doubled what was called for. The pine nuts are a perfect touch, but they’re pricey. Swap in chopped almonds or pecans to cut costs if you like, but don’t skip the nuts. They add a nice little crunch.
Enjoy. : )
BROWNED BUTTER GNOCCHI WITH BROCCOLI & PINE NUTS
SOURCE: Cooking Light Magazine, January/February 2013; p. 24.
2 (16 oz.) packages prepared gnocchi (Gia Russa Brand is on sale)
5 c. chopped broccoli florets
2 T. butter
2 T. Sendik’s extra virgin olive oil
1/4 t. freshly ground black pepper
3 T. pine nuts, toasted
1.5 oz. fresh pecorino Romano cheese (about 1/3 cup)
Cook gnocchi in a large Dutch oven according to package directions. Add broccoli during last minute or two of cooking; cook one minute. Drain.
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 of cheese.Featured, Fresh, Frugal, Fabulous, News | January 8th, 2013