Best 2 Crisp Gnocchi With Brussels Sprouts And Brown Butter Recipes
CRISP GNOCCHI WITH BRUSSELS SPROUTS AND BROWN BUTTER
Steps:
- Trim and halve or quarter the brussels sprouts. Peel thick strips of lemon zest, then coarsely chop to make about 2 teaspoons.
- In a 12-inch skillet, heat 3 tablesppons olive oil over medium-high heat. Add the 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 sprouts are well browned underneath, 3-5 minutes. Add the red pepper flakes, stir and cook until the sprouts are crisp-tender, 2-3 minutes. Transfer to a medium bowl.
- In the same skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Break up an gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed until gold brown on one side, 2-4 minutes. Add the butter and honey, season with salt and black pepper, cook, stirring until the butter is golden, nutty smelling and foaming, 1-2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.
CRISP GNOCCHI WITH BRUSSELS SPROUTS AND BROWN BUTTER
For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, weekday, pastas, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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) 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.
Tips:
- Choose the right gnocchi: Look for gnocchi that are made with high-quality ingredients, such as potatoes, flour, and eggs. Avoid gnocchi that are made with fillers, such as potato flakes or cornmeal.
- Cook the gnocchi properly: Gnocchi should be cooked in boiling water until they float to the top. Do not overcook the gnocchi, or they will become mushy.
- Brown the gnocchi: Once the gnocchi are cooked, brown them in a pan with butter or oil. This will give them a crispy exterior and a tender interior.
- Use fresh Brussels sprouts: Fresh Brussels sprouts are the best choice for this recipe. Avoid frozen or canned Brussels sprouts, as they will not have the same flavor or texture.
- Roast the Brussels sprouts: Roasting the Brussels sprouts will bring out their natural sweetness and flavor. Be sure to toss the Brussels sprouts with oil and salt before roasting.
- Make the brown butter: Brown butter is a simple but delicious sauce that adds a rich, nutty flavor to the dish. To make brown butter, simply melt butter in a pan over medium heat and cook until it turns golden brown.
- Serve the dish immediately: This dish is best served immediately after it is made. The gnocchi will become soggy if it sits for too long.
Conclusion:
This recipe for crispy gnocchi with Brussels sprouts and brown butter is a delicious and easy-to-make dish that is perfect for a weeknight meal. The gnocchi are crispy on the outside and tender on the inside, the Brussels sprouts are roasted to perfection, and the brown butter adds a rich, nutty flavor to the dish. This dish is sure to be a hit with your family and friends!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
