Brussels Sprouts N Gnocchi Recipes

CRISP GNOCCHI WITH BRUSSELS SPROUTS AND BROWN BUTTER

For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.

Provided by Ali Slagle

Categories dinner, easy, lunch, quick, weekday, pastas, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Crisp Gnocchi With Brussels Sprouts and Brown Butter image

Steps:

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.)
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 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.
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 to 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 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

Ingredients

1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
1 lemon
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons unsalted butter, sliced into 6 pieces
1/2 teaspoon honey
Freshly grated Parmesan, for serving

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SKILLET GNOCCHI WITH BRUSSELS SPROUTS - PUMPKIN 'N SPICE

Web Nov 12, 2020 The gnocchi and bacon are pan-seared, which gives the sautéed brussel sprouts a crisp texture. And with a hint of seasonings …
From pumpkinnspice.com
Cuisine Italian
Total Time 30 mins
Category Main Course
Calories 402 per serving

Cook the bacon in a large skillet over medium heat until just barely crispy. Remove from skillet and drain on a paper towel. Do not drain the oil from the skillet.
Place the cut brussels sprouts cut side down in skillet. Allow to cook undisturbed until golden brown on cut side, about 3 to 5 minutes.
Add sliced shallot to the skillet. Add one tablespoon of olive oil if not enough bacon grease remains. Sprinkle with half the lemon zest and salt and pepper to taste. Stir and continue cooking for 2 more minutes, until sprouts are soft on inside and crispy on the outside. Remove sprouts and shallots to a dish.
Melt 2 tablespoons of butter in skillet and add the gnocchi in a single, even layer. Cover and cook until golden on one side, about 3 to 4 minutes.

Brussels Sprouts N Gnocchi Recipes

CRISP GNOCCHI WITH BRUSSELS SPROUTS AND BROWN BUTTER

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