Monday, May 21, 2018

Magazine Monday #21: Gnocchi with Brown Butter, Pecans, and Basil



I don't know about y'all, but I freaking love gnocchi.

The problem I have with it is that it's so good, I always eat way too much, and when I eat way too much, I find that the carb content sends my blood sugar levels into outer space.

Enter Trader Joe's and their Cauliflower Gnocchi to save the day.

You guys?  This stuff is a revelation.  I ate an entire bag of it, and it didn't ruin my life.

You can for sure make this (delicious!) recipe with regular gnocchi, but if you're carb-conscious like I am, these are an excellent substitute.

(As always, this is not sponsored by Trader Joe's, and as always, I wish Trader Joe's would sponsor me!  Call me, TJ's!)

Also, speaking of sponsoring, don't forget about the Kitchen-Aid Mixer Giveaway several other food bloggers and I are sponsoring.  See the details below, and enter to win a Kitchen-Aid mixer in your choice of color!  Also, make sure to check out the Magazine Monday recipe below the giveaway info!



  • 1 winner will receive a KitchenAid Artisan Series 5-Qt stand mixer in their choice of color. If the winner is from the continental U.S. they will receive the mixer directly. If the winner is from elsewhere, they will receive an Amazon gift card for the list price of the mixer.
  • The giveaway will end on May 26, 2018 at 11:59 PM. Any entries made after this point will be invalid. A winner will be drawn at random and emailed within 72 hours to claim the prize. If no response is received, a new winner will be drawn.
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Gnocchi with Brown Butter, Pecans, and Basil
Serves 4(ish)
From Real Simple Magazine, July 2017

Ingredients

2 16-oz. packages potato gnocchi (or 2 bags Trader Joe's Cauliflower Gnocchi)
6 Tbsp. unsalted butter
2 cloves garlic, diced
1/2 chopped pecans
A squeeze of lemon juice (you decide how lemony you want it to be)
1 tsp. salt
1/2 tsp. black pepper
2 cups torn basil leaves
1 oz. grated Parmesan cheese

Cook gnocchi according to package directions.

Melt butter in a large pan over medium heat.  Add the garlic and cook for about a minute.  

Add the pecans and cook, stirring often, until the pecans are toasted and the butter is beginning to brown.

Add the gnocchi and cook, stirring, until lightly browned, 2-3 minutes.

Remove from heat and stir in salt, pepper, and basil.  Squeeze lemon over the top and toss.

Serve topped with cheese.

So easy.  So delicious.


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