Browned Butter Gnocchi with Broccoli & Pine Nuts

• 2 (16 oz.) packages prepared gnocchi 
• 5 c. chopped broccoli florets
• 2 T. butter
• 2 T. Sendik’s extra virgin olive oil
• 1/4 t. freshly ground black pepper
• 3 T. pine nuts, toasted
• 1.5 oz. fresh Pecorino Romano cheese (about 1/3 cup)

Cook gnocchi in a large Dutch oven according to package directions.  Add broccoli during last minute or two of cooking; cook one minute.  Drain.
Heat a large skillet over medium heat.  Add butter and oil; cook 7 minutes or until butter browns.  Add gnocchi mixture and pepper to pan; toss to coat. Pour into a shallow serving bowl. Sprinkle with  pine nuts and cheese. Serves 6 (unless you have a hubby like mine)