Crisp Gnocchi With Brussels Sprouts and Brown Butter
Updated Sept. 10, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
- 1lemon
- 4tablespoons extra-virgin olive oil
- Kosher salt (such as Diamond Crystal) 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
- Freshly grated Parmesan, for serving
Nutritional analysis per serving (4 servings)
526 calories; 33 grams fat; 13 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 11 grams protein; 697 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.)
- Step 2
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.
- 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.
Private Notes
Comments
Dear NY Times stylist, thanks for using my father's, Michael Lax's, teak handled, cast iron, skillet, the large one, by Copco. Great skillets, but note, if you find one, due to the selection of the teak handle, you cannot put them into the oven. My father was an industrial designer and designed/started Copco. The NYTimes ran his obituary in 1999. He was a diehard New Yorker, born and raised in the west village on Morton Street and he went to Alfred University in the Industrial Ceramics dept.
Rather than honey, I substituted a splash of aged balsamic for sweetness as well as a touch of acidity.
This works great with the Trader Joe’s Cauliflower Gnocchi too.
Wow, this is fast, easy and absolutely delicious! My air fryer version (reduced fat/calorie) with a few tweaks from other reviewers: -sprouts at 375 for about 10 minutes and set aside -Air fry gnocchi per directions on package. -Brown butter (I only used 3 tbsps, which I thought was plenty) over med-hi heat, sauté garlic, shallot with lemon peel, red pepper flakes, salt/pepper -add gnocchi and Brussel sprouts, balsamic glaze and stir until warmed through. Trust me, this is a keeper!
The flavors in this recipe are great, and it's quick and easy enough for a weeknight. My one complaint is that I have never seen gnocchi in an 18 oz package. In my grocery stores they come in 10oz packages, so I either use two and about 1.5# brussels sprouts or one and cut the sprouts a bit. It's not a huge deal, but, for ease, couldn't the recipe itself be scaled to what is actually available?
Great recipe! Adding some toasted nuts (in our case walnuts) made it even better.