Crisp Gnocchi With Brussels Sprouts And Brown Butter: Kate's Quick Bites
Rossen Milanov, music director for Columbus Symphony Orchestra, joined Kate in the kitchen to make an easy and tasty dish and talk about all things CSO.
INGREDIENTS
- 1 lb. fresh brussels sprouts*
- 1 lemon
- 1/4 c. virgin olive oil
- 1/2 tsp red-pepper flakes
- 18 oz. package shelf stable potato gnocchi**
- 6 Tbs unsalted butter
- 1/2 tsp honey
- kosher salt
- freshly ground black pepper
- freshly grated parmesan cheese
*Substitute any cruciferous vegetables like broccoli, cauliflower or even cabbage
**You may also use refrigerated gnocchi, but shelf stable crisps better
Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. Or use a zester. You鈥檒l need about 2 teaspoons.
In a large 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. 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, about 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.