Thursday, December 4, 2014

Browned Butter Gnocchi

I'm going simple this week with food after spending HOURS in the kitchen prepping and cooking away for Turkey Day last week. I wanted to share a cozy and simple meal, and won't leave you  in the kitchen for very long! Plus, who doesn't love gnocchi?! And just in case you were stocking up on gnocchi meals, here's another gnocchi-filled recipe for these cold days, or one in which you're just simply craving a creamy and hearty soup.  

  • What You'll Need
    • 1 package of gnocchi (we try to always go with wheat gnocchi)
    • 2 1/2 cups chopped broccoli florets
    • 1 TBSP salted butter
    • 1 TBSP olive oil
    • Freshly ground black pepper to taste
    • Sunflower seeds (the amount you prefer)
    • Romano cheese (the amount you prefer)

  • What You'll Do
    • Cook the gnocchi according the the package directions, adding the cut broccoli florets during the last minute of cooking. Then drain. 
    • Over medium heat, heat the oil and butter in a large skillet. Cook until the butter starts to brown, but be cautious and don't let it burn. Add the gnocchi/broccoli mixture and the ground pepper to the skillet, tossing to coat evenly.
    • Spoon out your desired helping, then add the sunflower seeds and the Romano cheese. And just like that, your meal is prepared and ready to enjoy!

*This recipe is based on feeding two people with a slight amount of leftovers. To feed a family of four, just double the recipe. And so on for greater amounts. 

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