Gnocchi, brussel sprouts, and brown butter, what more could you ask for in a recipe. I am all for savory meals and this recipe ticks off all the boxes. I found this on New York Times Cooking & it is definetly a keeper. This is one of the easiest recipes I’ve ever made, you pretty much throw it all in one pan; but don’t worry, I’ll walk you through it!
- 1 lb. Brussel Sprouts
- 2 tsp. Lemon Zest
- 1/4 cup Extra Virgin Olive Oil
- Salt + Pepper
- 1/2 Red Pepper Flakes
- 1 18oz. package shelf-stable or refridgerated potato gnocchi
- 6 TBSP unsalted butter, cut into 6 pieces
- 1/2 tsp. Honey
- Fresh Parmesan
Let’s Get Cooking
Trim off the ends of the brussels sprouts and cut them in half. Zest the lemon.
In a large skillet, heat 3 TBSP of olive oil over med-high heat. Add in brussels sprouts + salt + pepper.
Arrange brussel sprouts cut side down. Add lemon zest over the top and cook the sprouts without stirring. Once the sprouts are browned and crisped up, add the red pepper flakes and stir for about 2-3 min until tender. Place in a medium bowl.
Using the same skillet, add 1 TBSP olive oil over med-high heat. Add gnocci to the pan and cook covered and undisturbed until golden brown.
Add butter + honey + salt + pepper. Stir until butter is golden, almost nutty smelling, and foaming. Stir in the sprouts until everything is incorporated.
Once in bowls, add grated parmesan on top & enjoy!
Made with Love,