Gnocchi are great to prepare a delicious dinner quickly, easy, and cheap. These little potato packages are available pre-made and cooled in supermarkets. Add some veggies and a sauce and you got yourself a delicious meal. These gnocchi with broccoli, mushrooms, and browned butter are a simple dish that is ready in no time and will fill you up nicely. As it should be ;P

Alright. You could make gnocchi at home if you wanted to. But to be honest, most of the time I am not in the mood to do that. That would be additional work I can avoid by using pre-made gnocchi from the store. Making gnocchi is definitely a weekend job ;) Make more and freeze some for later. That would be an option if you want to have them during the week but are not willing to use the ones from a supermarket ;P
Anyway. These gnocchi here are from the supermarket (the refrigerated ones) and ended up on a baking sheet along with some broccoli and a few mushrooms. Exactly, a baking sheet. For this recipe, you have to throw everything into the oven first to get some nice roasting flavors. After that, you finish the dish with some browned butter in a pan. That’s actually where you have to do most of the “work” – if you want to call it like that ;P

You can make this dish with other veggies as well. Zucchini, eggplant, etc. also work here. You might have to adjust the roasting time a bit (those veggies need longer) in order to have fully cooked veggies but the rest of the recipe does not need to be changed.
If you’re thinking “…and where is the sauce here?”. Well, there isn’t one really. The browned butter with its nutty flavor replaces the sauce and does that job quite nicely I have to say. If you have never tried this before, it’s about time ;)
INGREDIENTS / ZUTATEN
1 broccoli head, cut into florets
3-4 brown mushrooms, quartered
17.6 oz. (500g) gnocchi
2-3 tbsp. olive oil
salt, pepper
3 tbsp. butter
2 tbsp. lemon juice
1 tsp. lemon zest
some parmesan cheese for serving (optional)
1 Brokkoli, in kleine Röschen geteilt
3-4 braune Champignons, geviertelt
500g Gnocchi (Kühltheke)
2-3 EL Olivenöl
Salz, Pfeffer
3 EL Butter
2 EL Zitronensaft
1 TL Zitronenabrieb (Bio-Zitrone)
etwas Parmesan zum Servieren (optional)


DIRECTIONS / ZUBEREITUNG
2. Clean the broccoli and cut it into small florets. The stem of the broccoli can also be used and cut into small pieces. Clean the mushrooms and quarter. Add both to a large bowl, drizzle with some olive oil and mix to combine. Season with salt and pepper. Transfer to one of the baking sheets and distribute evenly on top. Add the gnocchi to the same bowl, drizzle as well with some olive oil, and season with salt and pepper – add them to the second baking sheet. Place in the preheated oven and bake for 15 minutes. When the time is up, flip the broccoli and gnocchi and switch the positions of the baking sheets, and continue roasting everything for another 10 minutes. The broccoli should have some darker roasted spots here and there. If you want the gnocchi crispy, leave them in the oven for another 5 minutes.
3. While the broccoli and gnocchi are still roasting in the oven you can prepare the browned butter. To do so add the butter to a large frying pan and melt over medium-high heat. Cook the butter until you see brown spots on the bottom of the pan. Remove from the heat.
4. Add the roasted gnocchi and veggies to the pan and mix with the browned butter. Add the lemon juice and lemon zest and mix well. Season with salt and pepper to your liking. Transfer to plates and serve with some grated parmesan cheese (optional).
2. Den Brokkoli putzen und in kleinere Röschen teilen. Der Strunk des Brokkoli kann ebenfalls verwendet und in kleine Stücke geschnitten werden. Die Champignons putzen und vierteln. Beides in eine große Schüssel geben, mit etwas Olivenöl beträufeln und vermengen. Mit Salz und Pfeffer würzen. Auf eines der Bleche geben und gleichmäßig verteilen. Die Gnocchi in die gleiche Schüssel geben, ebenfalls mit etwas Olivenöl beträufeln und mit Salz und Pfeffer würzen, dann auf dem zweiten Backblech verteilen. In den vorgeheizten Ofen schieben und etwa 15 Minuten lang backen. Nach Ablauf der Zeit den Brokkoli und die Gnocchi einmal umdrehen, die Position der Backbleche tauschen und alles noch einmal 10 Minuten backen. Der Brokkoli sollte hier und da schön angeröstet aussehen. Wer die Gnocchi knusprig haben möchten, lässt sie noch 5 Minuten länger im Ofen.
3. Während der Brokkoli und die Gnocchi noch im Ofen rösten, kann man die gebräunte Butter zubereiten. Dazu die Butter in einer großen Pfanne bei mittlerer Hitzezufuhr schmelzen lassen. Die Butter so lange blubbern lassen, bis man kleine braune Flecken auf dem Boden der Pfanne sehen kann. Vom Herd ziehen.
4. Die gerösteten Gnocchi und das Gemüse in die Pfanne dazugeben und mit der gebräunten Butter vermischen. Zitronensaft und Zitronenschale dazugeben und alles gut vermengen. Nach Belieben noch einmal mit Salz und Pfeffer würzen und dann auf Tellern anrichten. Wer mag, kann noch etwas geriebenen Parmesan darüberstreuen (optional).

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Here is a version of the recipe you can print easily.
Print
Gnocchi with Browned Butter & Broccoli
- Prep Time: 00:10
- Cook Time: 00:30
- Total Time: 00:40
- Yield: 3 1x
- Category: Dinner
- Cuisine: International
- Diet: Vegetarian
Description
A simple and easy-to-prepare dinner – delicious gnocchi with browned butter and roasted mushrooms and broccoli. Nothing else is needed ;)
Ingredients
1 broccoli head, cut into florets
3–4 brown mushrooms, quartered
17.6 oz. (500g) gnocchi
2–3 tbsp. olive oil
salt, pepper
3 tbsp. butter
2 tbsp. lemon juice
1 tsp. lemon zest
some parmesan cheese for serving (optional)
Instructions
1. Preheat the oven to 390°F (200°C). Line two baking sheets with baking parchment and set aside.
2. Clean the broccoli and cut it into small florets. The stem of the broccoli can also be used and cut into small pieces. Clean the mushrooms and quarter. Add both to a large bowl, drizzle with some olive oil and mix to combine. Season with salt and pepper. Transfer to one of the baking sheets and distribute evenly on top. Add the gnocchi to the same bowl, drizzle as well with some olive oil, and season with salt and pepper – add them to the second baking sheet. Place in the preheated oven and bake for 15 minutes. When the time is up, flip the broccoli and gnocchi and switch the positions of the baking sheets, and continue roasting everything for another 10 minutes. The broccoli should have some darker roasted spots here and there. If you want the gnocchi crispy, leave them in the oven for another 5 minutes.
3. While the broccoli and gnocchi are still roasting in the oven you can prepare the browned butter. To do so add the butter to a large frying pan and melt over medium-high heat. Cook the butter until you see brown spots on the bottom of the pan. Remove from the heat.
4. Add the roasted gnocchi and veggies to the pan and mix with the browned butter. Add the lemon juice and lemon zest and mix well. Season with salt and pepper to your liking. Transfer to plates and serve with some grated parmesan cheese (optional).
Notes
Enjoy cooking!
Keywords: gnocchi, pasta, mushrooms, broccoli
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