Crisp Gnocchi With Brussels Sprouts and Brown Butter
Updated Sept. 10, 2024
- Total Time
- 20 minutes
- Rating
- 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.
It's always impressive to me when I can make something that looks exactly like the recipe photo! I followed others' suggestions of balsamic vinegar instead of honey (did about 1 tspn) and it turned out amazing! My husband was skeptical when he said "smells like cooked cabbage", ha!
Excellent! I make a variation of this often. I’ll add sliced Italian sausage for something a bit more substantial, browning in the pan and using the fat to cook the brussels sprouts in step one. Also delicious with a few cherry tomatoes blistered in the pan at the end and stirred in
I rsted the sprouts w/lemon, then fried half the gnocci in a 12" cast iron skillet. Not all of the gnocci fit in the pan, nor all the sprouts on the sheet pan. So, I roasted both for the second half. Turns out, this was the best way to cook the gnocci. Were better than the fried ones. The bottoms were golden and gnocci chewy. I tossed all the gnocci into the skillet, added butter, 3 mins. later the sprouts. Delish.