====== Gnocchi with Brussels Sprouts and Browned Butter ====== 

Tags: [[dinner]] - [[vegetarian]] - [[Gluten Free|GF]] - [[GF vegetarian]] - [[GF dinner]]\\ 
Active Time: 25 minutes \\ 
Passive Time: N/A \\ 
Serves: 4 \\

====Description====
Super easy weeknight dinner

====Source====
[[https://cooking.nytimes.com/recipes/1020453-crisp-gnocchi-with-brussels-sprouts-and-brown-butter|NY Times]]

====Ingredients====
  *Brussels sprouts: 1 lb \\ \\ 
  *Lemon: 1 \\ \\ 
  *Olive oil: 1/4 cup \\ \\ 
  *Kosher salt: to taste
  *Black pepper: to taste \\ \\ 
  *Red pepper flakes: 1/2 tsp \\ \\ 
  *Gnocchi: 1 (18 oz) package, shelf stable preferred \\ \\ 
  *Butter: 6 tbsp
  *Honey: 1 tsp \\ \\ 
  *Parmesan: to serve

====Notes====
  *Can replace brussels sprouts with broccoli, cauliflower, cabbage, etc.
  *Refrigerated gnocchi won't crisp as well but still works
  *I can only find 16oz packages of gnocchi so that's what I've been using
  *Use GF gnocchi to make this GF

====Instructions====
  -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

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