I came across this recipe the other day and was kind of intrigued. It uses an item I've never cooked with before, but I think I'm going to try it with maybe some adjustments. The main food is potato Gnocchi and mixed with Brussels sprouts. I know it sounds rather bland and possibly weird, but it looks good the way it is fixed. The dried potato Gnocchi is found in every pasta aisle and although I've seen it I've basically ignored it until now.
The recipe is named Crisp Gnocchi with Brussels Sprouts and Brown Butter. Here are the ingredients, I most likely would not use an whole pound of Brussels Sprouts:
- 1pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
- 1lemon
- ¼cup extra-virgin olive oil
- Kosher salt and black pepper
- ½teaspoon red-pepper flakes
- 1(18-ounce) package shelf-stable or refrigerated potato gnocchi
- 6tablespoons unsalted butter, sliced into 6 pieces
- ½teaspoon honey
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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.)
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In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with ½ 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.
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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 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.