Categories: Pasta

Ingredients

• 2 (16-oz.) packages prepared gnocchi
• 5 cups chopped broccoli florets
• 2 tbsp. unsalted butter
• 2 tbsp. olive oil
• 1/4 tsp black pepper
• 3 tbsp. pine nuts, toasted
• 1.5 oz. shaved fresh Pecorino Romano cheese

Directions

1. Cook gnocchi in a large Dutch oven as directed. 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 tsp pine nuts and about 2 tsp cheese.

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