Crisp Gnocchi With Brussels Sprouts and Brown Butter

Pretty easy, and pretty fast dish! I ended up using hot honey instead of adding chili flakes which made it a mild spicy flavor.

This was really good topped with parmesan and garlic hot sauce!

Made with brocoli, chicken and love ❤️😁 Easy, quick and delicious

Incredibly easy and delicious although I felt so unhealthy eating it.

Read original comments!!

Loved this, simple and tasty and a nice spice in the background.

this dish was filling, omg partially bc so much butter. would like to play with cutting down next time.

A favorite standby when I don't feel like cooking but still want to eat healthy rather than dine out or microwave something.

SEPT '23 NOTE: Maddie liked but feels sauce is a bit weak. What if we used alfredo sauce? Gnocchi was great but Brussels a little underwhelming. Couldn’t fit full pound of BS in cast iron. Next time maybe do roast of BS. Also definitely either mix with sugar or balsamic before so they taste better. Also maybe use full tablespoon of honey.

PREPARATION 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.

I made it with regular pasta rather than gnocchi, delicious result! Note, the Brussels sprouts are spicy, reducing pepper would address it.

If you look up this title on google a free version of the recipe comes up!!