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Brown Butter Gnocchi with Veggies & Pinenuts

brown butter gnocchi with veggies and pinenuts on a plate

 

Brown butter is all the rage right now.  I have used it a couple times in cookies (Brown Butter M&M Cookies & Brown Butter Chocolate Chip Toffee Cookies).  Today though, I am giving it to you in a savory dish.  A super quick, (like under 20 minutes quick) and easy dinner.

brown butter gnocchi with veggies and pinenuts on a plate

You can customize it to whatever veggies your family likes.  My family will tolerate zucchini, so that is what I went with.  The original recipe uses broccoli, which my family won’t even get close to.  I think it would have been wonderful with broccoli, but sometimes you just have to please the crowd.  Toss in a few pine nuts for texture, top with Parmesan cheese and you have dinner.  Serve with a small salad to round out the meal, or some bread if aren’t counting your carbs 🙂

brown butter gnocchi with veggies and pinenuts on a plate

You can buy gnocchi with the dried pasta at the grocery store.  If you are ambitious you could make your own gnocchi.  Making gnocchi from scratch is on my list of things I want to do some day, but not on a quick weeknight.  This is a great, quick, meat free dish that everyone enjoyed.  Leftovers were even delicious the next day!

Yield: 6

Brown Butter Gnocchi with Veggies & Pinenuts

brown butter gnocchi with veggies and pinenuts on a plate

Chewy gnocchi tossed with a nutty brown butter and zucchini. Comes together in 20 minutes for a quick weeknight meal.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 (16-ounce) packages gnocchi
  • 1 zucchini, , sliced
  • Salt and Pepper to taste
  • 2 Tbls butter
  • 2 Tbls extra-virgin olive oil
  • 1/4 tsp black pepper
  • 3 Tbls pine nuts, , toasted
  • 1/3 cup Parmesan Cheese

Instructions

  1. Bring a large pot of water to boil. Cook gnocchi according to the package directions.
  2. In a large skillet, over medium heat add butter and olive oil. Cook for 7 minutes or until the butter starts to brown.
  3. In a separate skillet saute zucchini. Season with salt and pepper.
  4. Toss cooked gnocchi with brown butter. Add zucchini, pine nuts, and black pepper.
  5. Top with Parmesan cheese to serve.

Notes

Adapted from Cooking Light

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 401Saturated Fat 5gCholesterol 14mgSodium 639mgCarbohydrates 55gFiber 4gSugar 1gProtein 9g

Did you make this recipe?

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Erin S
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Renee

Tuesday 11th of February 2014

Definitely saving this recipe for when my zucchini plant is abundantly producing in late July and August. Quick and easy, so it won't heat my kitchen when it is otherwise too hot to cook!

Lisa {AuthenticSuburbanGourmet}

Monday 25th of February 2013

What a simple and tasty meal for the weekdays. I am in love with gnocchi. Delish!

Roxana | Roxana's Home Baking

Monday 25th of February 2013

I love zucchini and probably would have picked them as my veggie choice. Tiffany on the other hand would pick broccoli over any other veggies. Either way, this would be a delicious weeknight dinner

Erin @ Texanerin Baking

Saturday 23rd of February 2013

It IS very little butter, but my problem is the gnocchi. ;) I have a little issue with it. Called I eat-the-whole-bag-eat-at-once-OMG-I-love-gnocchi. I need some sense of portion control!

The Café Sucré Farine

Saturday 23rd of February 2013

I have a package of gnocchi in my fridge that has just been waiting for this delicious sounding recipe! Thanks, it looks wonderful!

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