I sauteed chicken breast (with salt, pepper and garlic powder) and added it to the mixture above (4 oz per serving). The chicken is not included in the nutritional values.

2 16 oz packages prepared gnocchi
5 cups chopped broccoli florets
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
3 tablespoons pine nuts, toasted
1.5 oz shaved fresh pecorino Romano cheese (about 1/3 cup)

2 16 oz packages prepared gnocchi 5 cup s chopped broccoli florets 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1/4 teaspoon freshly ground black pepper 3 tablespoons pine nuts, toasted 1 5 oz shaved fresh pecorino Romano cheese (about 1/3 cup)

1. Cook gnocchi in a large Dutch oven according to pachage directions. Add broccoli during last minute of cooking; cook 1 minute. Drain.
2. Heat a large skillet over medium heat. Add butter and oil; cook 7 minutes or until butter browns. Ad gnocchi mixture and pepper to pan; toss to coat. Spoon about 1 1/2 cups gnocchi mixture into each of 6 shallow bowls. Sprinkle each serving with 1 1/2 teaspoons pine nuts and about 2 teaspoons cheese.