Imported from the web

Crisp Gnocchi With Brussels Sprouts and Brown Butter

Name: Crisp Gnocchi With Brussels Sprouts and Brown Butter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Brussels sprouts (Or substitute broccoli, cauliflower, or cabbage; trimmed and halved); 1 Lemon (Use thick strips of zest, coarsely chopped; about 2 tsp chopped zest); 4 tbsp Extra-virgin olive oil (Divided: 3 tbsp for the Brussels sprouts and 1 tbsp for the gnocchi); Kosher salt (Use ½ tsp for the Brussels sprouts, plus more to season the gnocchi); Black pepper (A few grinds for the Brussels sprouts; a generous amount for the gnocchi); 0.5 tsp Red-pepper flakes; 18 oz Potato gnocchi (1 package, shelf-stable or refrigerated; break apart any pieces stuck together); 6 tbsp Unsalted butter (Sliced into 6 pieces); 0.5 tsp Honey; Parmesan (Freshly grated, for serving)

Imported by Johan Pordon on SeeMeCook

Seared, golden gnocchi are tossed with crisp-tender Brussels sprouts, lemon zest, red-pepper flakes and nutty brown butter. The gnocchi are cooked straight from the package without boiling; shelf-stable gnocchi tend to crisp especially well.

4 servings20 minItalian

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Ingredients

1 lb Brussels sprouts (Or substitute broccoli, cauliflower, or cabbage; trimmed and halved)
1 Lemon (Use thick strips of zest, coarsely chopped; about 2 tsp chopped zest)
4 tbsp Extra-virgin olive oil (Divided: 3 tbsp for the Brussels sprouts and 1 tbsp for the gnocchi)
Kosher salt (Use ½ tsp for the Brussels sprouts, plus more to season the gnocchi)
Black pepper (A few grinds for the Brussels sprouts; a generous amount for the gnocchi)
0.5 tsp Red-pepper flakes
18 oz Potato gnocchi (1 package, shelf-stable or refrigerated; break apart any pieces stuck together)
6 tbsp Unsalted butter (Sliced into 6 pieces)
0.5 tsp Honey
Parmesan (Freshly grated, for serving)

Steps

1
Trim and halve the Brussels sprouts.
2
With a vegetable peeler, remove thick strips of lemon zest and coarsely chop them; you should have about 2 teaspoons.
3
In a large skillet, preferably 12 inches wide, heat 3 tablespoons of the olive oil over medium-high heat.
4
Add the Brussels sprouts. Season with ½ teaspoon salt and a few grinds of black pepper, then arrange them in an even layer, cut-side down.
5
Scatter the chopped lemon zest over the sprouts. Cook undisturbed until they are well browned underneath, 3 to 5 minutes.
6
Add the red-pepper flakes, stir, and cook until the sprouts are crisp-tender, 2 to 3 minutes.
7
Transfer the Brussels sprouts to a medium bowl.
8
In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat.
9
Break apart any gnocchi pieces stuck together, add the gnocchi to the skillet, and cover. Cook undisturbed until golden brown on one side, 2 to 4 minutes.
10
Add the butter and honey. Season with salt and a generous amount of black pepper.
11
Cook, stirring, until the butter is golden, foaming, and nutty-smelling, 1 to 2 minutes.
12
Stir the Brussels sprouts back into the skillet and cook until warmed through.
13
Serve with freshly grated Parmesan.

Notes

Shelf-stable and refrigerated gnocchi both work; shelf-stable gnocchi tend to crisp a little better. The source does not specify an amount of Parmesan or additional salt and pepper beyond the stated seasoning instructions.