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.
Delicious! I used 4 tbsp butter and it was plenty. I’d use less next time. Also subbed broccoli for Brussels sprouts. The lemon zest really elevated the taste.
It’s absolutely crucial that you *juice the lemon into the dish at the end!* How is that not in the directions?? It adds moisture, zing, brings the entire thing together!! I also double the amount of Brussels, and roast them to a crisp at 425º while I cook the gnocchi. Use less butter – yes. And swap in Hot Honey. I’ve have made it this way at least once a month for years. It might be my favorite thing on this site.
Added pancetta, reduced the butter. Added bit of fresh sage and swapped the honey for Laurel & Ash maple vinegar. Damn. This is a keeper.