Pan Fried Gnocchi with Brussels Sprouts & Brown Butter
This lovely weeknight dinner, recently published in the NY Times, is perfect for when you want something quick & easy but also crave something cozy and comforting. It comes together in 20 minutes with just a handful of ingredients. I generally keep a box of good quality gluten-free gnocchi in my freezer for moments just like this. Don’t have brussels sprouts on hand? Never fear… roasted broccoli, sautéed savoy cabbage, or roasted romanesco would all be great here too.
Ingredients
Serves 4
Ingredients
1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
1 lemon
¼ cup extra-virgin olive oil
Kosher salt 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
Method
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) cast-iron or nonstick 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.
