https://www.copymethat.com/r/BidXGILjQ/crisp-gnocchi-with-brussels-sprouts-and-/
135800408
CwwPAG0
BidXGILjQ
2024-05-03 10:57:35
Crisp Gnocchi with Brussels Sprouts and Brown Butter
loading...
X
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.
Ingredients
- 1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
- 1 lemon
- 4 tablespoons extra-virgin olive oil
- Kosher salt (such as Diamond Crystal) and black pepper
- ½ teaspoon red-pepper flakes
- 1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
- 6 tablespoons unsalted butter, sliced into 6 pieces
- ½ teaspoon honey
- Freshly grated Parmesan, for serving
Steps
Directions at cooking.nytimes.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!