Crisp Gnocchi with Brussels Spouts and Brown Butter
September 14, 2022
This Crisp Gnocchi with Brussels Spouts and Brown Butter is incredibly easy to make and also done in a single skillet. You begin by crisping the Brussels sprouts, then you set aside the sprouts to brown the gnocchi. Then add butter, honey, lemon, and a bit of red pepper flake and cook it until the butter browns,
searing the gnocchi until it's crispy and golden on the outside but soft and chewy on the inside. It gets topped with freshly grated Parmesan.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Directions
1Trim 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.)
2In 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.
3In 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.
Recipe by Ali Slagle, New York Times Cooking.
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