Gnocchi with Brussels Sprouts and Brown Butter
"Here's a simple dimple recipe either as a side or main dish, can be ready in just a few minutes. Store-bought gnocchi is not boiled, just seared until they are crisp and golden on the outside, where their insides stay chewy, reminiscent of fried dough. Tossed with sauteed brussels sprouts, lemon zest, red pepper flakes and brown butter, makes this dish shine."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (294.4 g)
- Calories 145.9
- Total Fat - 1.5 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 10561.8 mg
- Total Carbohydrate - 32 g
- Dietary Fiber - 8.2 g
- Sugars - 4.6 g
- Protein - 6.4 g
- Calcium - 87.6 mg
- Iron - 3 mg
- Vitamin C - 142.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Trim and halve the brussels sprouts. 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 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of 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 - 5 minutes. Add the red pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 - 3 minutes. Transfer to a medium bowl.
Step 3
In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 - 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 - 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.
Tips
No special items needed.
2 Reviews
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