I’m all about easy dinners to make. As many of my friends know, I used to make the same couple things for dinner every week (they involved a lot of spinach, hummus, and tortilla chips). But this summer when I moved into my new apartment with Dave, I set a goal of trying new things every week. And so far, I think I’ve done a pretty decent job. So here’s a recipe of one of the new things I just tried that was easy, fast, delicious, and healthy.
Recipe adapted from here.
2 packages of gnocchi (I did the 16-ounce ones from Trader Joes)
2 heads of broccoli
4 tablespoons butter
2 tablespoons olive oil
1/4 teaspoon black pepper
3 tablespoons pine nuts
Fresh pecorino Romano cheese or parmesan to sprinkle on top
1. To get started, you want to cook the gnocchi. Different gnocchi packages may have different recipes, but for mine, I started by boiling a pot full of water. I don’t have a huge pot, so I cooked both packages separately. Once the water is boiled, add one package of gnocchi. Once the gnocchi rises to the top of the pot, cook for an additional two minutes. Then, spoon out the first batch of gnocchi, and add the second pack to the same boiling water and repeat the process. Once the second pack is done, drain it and add all the gnocchi to a bowl.
2. Meanwhile, put the pine nuts on a baking sheet in a 300 degree oven for about ten minutes. While they are cooking, place half of the butter in a large frying pan and cook the broccoli until it is done (I like it a little crunchy, but cook to your satisfaction). Once it is done, add it to the same bowl as the cooked gnocchi.
Next, heat the olive oil and the rest of the butter in the same frying pan you used for the broccoli. Once the butter starts to brown, place all of the gnocchi and broccoli in the pan and cook for about one to two minute. Then, split the mixture into 6 bowls (or two bowls and the rest into tupperware for leftovers). To finish it off, you can sprinkle some pine nuts and cheese on top.
And that’s it. I told you it was easy!