We’ve been going back and forth between warm weather and cold weather here in the Midwest. The warm weather over the weekends has been great for Eric & Andrew to enjoy late season golf outings. But it seems like the cold weather is going to take hold for real now. Or maybe just for the duration of the extended 10-day forecast. Either way, I am okay with it, as it is the middle of October, and to be expected at this time of year. And I love the brilliant colors on the trees! The cooler temps switch gears for us in the kitchen, too and our meals are becoming more warming and hearty. It is (once again) comfort food season!
This recipe features gnocchi, my favorite pasta, and Brussels sprouts, a favorite of Eric’s. In the past, we’ve always served gnocchi with a bit of pasta sauce & LOTS of cheese. I am really loving the new recipes I am finding, pairing gnocchi with different veggies & protein, and no sauce at all in sight. As long as there is still cheese involved, I’m all in!
Gnocchi & Brussels sprouts
Gnocchi & Brussels Sprouts (adapted from cooking.nytimes.com) Time Required: 20 minutes, Makes: 4 servings
Ingredients:
- 1 pound Brussels sprouts
- zest of 1 lemon
- 1/4 cup extra-virgin olive oil, divided
- kosher salt and black pepper
- 1/2 teaspoon red pepper flakes
- 18-ounce package shelf-stable or refrigerated potato gnocchi
- 6 tablespoons unsalted butter, sliced into 6 pieces
- 1/2 teaspoon honey
- 1/2 teaspoon balsamic vinegar
- freshly grated Parmesan cheese, for serving
Preparation:
Wash, trim and halve the brussels sprouts. In a large skillet, heat 3 tablespoons of the olive oil over medium-high heat. Add the Brussels sprouts, season them 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, about 3 to 5 minutes.
Cook the Brussels sprouts with the lemon zest.
Add the red pepper flakes, stir and cook until the Brussels sprouts are crisp-tender, another 2 to 3 minutes. Transfer the sprouts to a medium bowl.
Add the red pepper flakes to the sprouts.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until they are golden brown on one side, about 2 to 4 minutes.
Cook the gnocchi.
Add the butter and balsamic vinegar, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, about 1 to 2 minutes.
Add the butter and vinegar to the gnocchi.
Stir in the Brussels sprouts until warmed through.
Add the sprouts back to the pan.
Transfer the meal to a serving dish. Drizzle with the honey and serve with grated Parmesan cheese.
Serve & enjoy!
It’s great to reimagine old favorites in new ways! ~Linda
Gnocchi & Brussels Sprouts (adapted from cooking.nytimes.com) Time Required: 20 minutes, Makes: 4 servings
Ingredients:
- 1 pound Brussels sprouts
- zest of 1 lemon
- 1/4 cup extra-virgin olive oil, divided
- kosher salt and black pepper
- 1/2 teaspoon red pepper flakes
- 18-ounce package shelf-stable or refrigerated potato gnocchi
- 6 tablespoons unsalted butter, sliced into 6 pieces
- 1/2 teaspoon honey
- 1/2 teaspoon balsamic vinegar
- freshly grated Parmesan cheese, for serving
Preparation:
Wash, trim and halve the brussels sprouts. In a large skillet, heat 3 tablespoons of the olive oil over medium-high heat. Add the Brussels sprouts, season them 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, about 3 to 5 minutes. Add the red pepper flakes, stir and cook until the Brussels sprouts are crisp-tender, another 2 to 3 minutes. Transfer the sprouts to a medium bowl.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until they are golden brown on one side, about 2 to 4 minutes. Add the butter and balsamic vinegar, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, about 1 to 2 minutes. Stir in the Brussels sprouts until warmed through. Transfer the meal to a serving dish. Drizzle with the honey and serve with grated Parmesan cheese.