Crisp Gnocchi With Brussels Sprouts and Brown Butter¶
 Serves |
 Total Time |
|---|---|
| 4 | 14 minutes |
Ingredients¶
1 pound Brussels sprouts
1 lemon
3 Tbsp (38 g) extra-virgin olive oil- 0.5 tsp (3 g) kosher salt
- some black pepper
0.5 tsp (2 g) red-pepper flakes- 1 Tbsp (12 g) extra-virgin olive oil
18 ounces (194 g) potato gnocchi
6 Tbsp (51 g) unsalted butter
0.5 tsp (4 g) honey
some Parmesan
Cookware¶
1 medium bowl
Instructions¶
Step 1¶
Trim and halve the Brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage). Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop (you should have about 2 teaspoons chopped zest).
Step 2¶
In a large (preferably 12-inch) skillet, heat extra-virgin olive oil over medium-high. Add the Brussels sprouts, season with kosher salt and a few grinds of black pepper, then arrange the Brussels sprouts in an even layer, cut side down. Scatter the lemon zest over the top and cook, undisturbed, until the Brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the Brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
Step 3¶
In the same skillet, heat the remaining extra-virgin olive oil over medium-high. Break up any potato gnocchi (shelf-stable or refrigerated) that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the unsalted butter (sliced into 6 pieces) and honey, season with kosher salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the Brussels sprouts until warmed through. Serve with Parmesan (freshly grated, for serving).
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