Brown Butter Gnocchi with Chinese Broccoli and Portobello Mushrooms
This easy enough for a weeknight meal uses brown butter to send it into over-the-top scrumptiousness!
Ingredients
- 1 Stick Salted Butter You may use unsalted butter if that's all you have on hand, but salted really makes it sing!
- 1 Package Gnocchi, Prepared Approximately 2 cups
- 1 Bunch Chinese Broccoli May use approximately 2 cups of regular broccoli, or broccoli rabe
- 1 Cup Portobello Mushrooms, Sliced
- 2 Cloves Garlic
- 1 Tablespoon Olive Oil for Sauteeing
Instructions
- Begin by melting your butter in a sauce pan and stirring slowly. Dont let the butter boil, but keep stirring until ti turns a light brown pecan like color.
- Pour brown butter through a strainer into a bowl and set aside.
- Heat a sauce pan of water to a boil. Place gnocchi in sauce pan and boil until they float to the top, or for about 3-4 mins. Drain and set aside.
- Saute Chinese Broccoli whole. When stems begin to tenderize, add slied mushrooms, and continue sautéing until mushrooms are soft.
- Add gnocchi to pan, and toss with the broccoli and mushrooms.
- Add 2-3 tablespoons of brown butter, and toss to coat.
- Serve hot.