|Sorry, not the best pic. The snow had just started...|
More snow arrived on Sunday, nothing like they had out East, thankfully. But enough that snowblowing and shoveling will be necessary.
And couple new recipes last week! Both of these are "Superfast" as in taking under a half hour from start to finish.
Browned Butter Gnocchi with Broccoli (Ckng Lght Jan/Feb 2013) Vegetarian
This did come together quickly, and could easily be halved, but I wanted leftovers so I made the full amount (thus noting, it could easily be halved). I would have liked just a bit more butter flavor, so maybe increasing the butter while leaving the olive oil the same? The magazine noted that alternative vegetables could be swapped out if you or your family don't like broccoli. I would recommend staying with the brightly colored veggies and avoiding cauliflower otherwise you will end up with a dish of white. I recommend keeping the pine nuts, they added a nice nutty flavor to the rest of the dish. For the leftovers I did add some marinara sauce.
(Again, easily halved)
|photo from CookingLight.com|
- 2 (16-ounce) packages prepared gnocchi (such as Gia Russa)
- 5 cups chopped broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons pine nuts, toasted
- 1.5 ounces shaved fresh pecorino Romano cheese (about 1/3 cup)
- Cook gnocchi in a large Dutch oven according to package directions. Add broccoli during last minute of cooking; cook 1 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 cheese.