Gnocchi with Brussels sprouts

Name: Gnocchi with Brussels sprouts
Cook time: 20 min
Total time: 20 min
Cuisine: European, Mediterranean, Italian
Ingredients: 1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage); 1 lemon; 4 tablespoons extra-virgin olive oil; Kosher salt (such as Diamond Crystal) 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

3 steps

Cook:20min

Updated at: Sat, 25 Nov 2023 17:42:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories525.8 kcal (26%)

Total Fat31.2 g (45%)

Carbs53.8 g (21%)

Sugars3.8 g (4%)

Protein8.1 g (16%)

Sodium500.1 mg (25%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundbrussels sprouts

or cruciferous vegetables like broccoli, cauliflower or even cabbage

1lemon

4 tablespoonsextra-virgin olive oil

Kosher salt

black pepper

½ teaspoonred-pepper flakes

1 x 18 ounceshelf-stable potato gnocchi

package, or refrigerated

6 tablespoonsunsalted butter

sliced into 6 pieces

½ teaspoonhoney

parmesan

freshly grated, for serving

Instructions

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.