Recipe courtesy of James Burns

Potato Gnocchi

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  • Yield: 4 servings
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1 pound potato gnocchi

1 head broccoli florets

1 whole butter

Salt and pepper

1/2 cup Velveeta cheese, cubed


  1. Blanch the gnocchi and broccoli florets. Melt butter in a pan. Add gnocchi, broccoli, salt and pepper. Toss in cubed Velveeta cheese.