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Pan Seared Branzini and Gnocchi with Broccoli and Cherry Tomatoes in a Tuscan Butter Sauce Recipe

Tuscan Butter Sauce Delight: Pan Seared Branzini and Gnocchi Feast


Indulge in a culinary journey with our exquisite Pan Seared Branzini and Gnocchi recipe, a harmonious blend of flavors that will tantalize your taste buds. This delectable dish combines the delicate taste of branzini with the pillowy texture of gnocchi, enhanced by the vibrant freshness of broccoli and cherry tomatoes, all enveloped in a rich Tuscan Butter Sauce.


For the Pan Seared Branzini and Gnocchi:

  • 2 Branzini fillets
  • 1 pound of Gnocchi
  • 1 cup Broccoli florets
  • 1 cup Cherry Tomatoes
  • 2 tablespoons Olive Oil
  • Salt and Pepper to taste

For the Tuscan Butter Sauce:

  • 1/2 cup Unsalted Butter
  • 3 cloves Garlic, minced
  • 1/2 cup White Wine
  • 1/4 cup Fresh Parsley, chopped
  • Salt and Pepper to taste


1. Pan Seared Branzini:

Begin by patting dry the Branzini fillets with paper towels, ensuring they are moisture-free. Season both sides generously with salt and pepper.

In a skillet over medium-high heat, add olive oil. Once heated, carefully place the Branzini fillets, skin side down, and sear for approximately 3-4 minutes until the skin becomes crispy. Flip the fillets and cook for an additional 2-3 minutes until the fish is cooked through.

2. Gnocchi and Vegetables:

While the Branzini is searing, boil a pot of salted water. Cook the gnocchi according to the package instructions. In the last 2 minutes of cooking, add the broccoli florets for a quick blanch.

Drain the gnocchi and broccoli, setting them aside. In the same skillet used for the Branzini, add a bit more olive oil and sauté the cherry tomatoes until they start to burst, releasing their juices.

3. Tuscan Butter Sauce:

In a separate saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté until aromatic. Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.

Combine the sautéed cherry tomatoes, gnocchi, and broccoli with the pan-seared Branzini in the skillet. Pour the Tuscan Butter Sauce over the entire mixture, ensuring every element is coated in the luscious sauce.

4. Garnish and Serve:

Sprinkle freshly chopped parsley over the dish for a burst of color and freshness. Serve the Pan Seared Branzini and Gnocchi with warm crusty bread to mop up the flavorful Tuscan Butter Sauce.


Elevate your dining experience with this Pan Seared Branzini and Gnocchi masterpiece. The succulent branzini, tender gnocchi, and vibrant vegetables, all drenched in a luxurious Tuscan Butter Sauce, create a symphony of flavors that will undoubtedly impress even the most discerning palate.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?