1 [[!meta title="Crispy Gnocchi with Brussel Sprouts in Brown Butter"]]
3 Adapted from Ali Slagle at New York Times Cooking
9 + 6 tbsp olive oil, divided
10 + 1 lb brussel sprouts, trimmed and halved lengthwise
12 + 1/2 tsp ground black pepper, divided
13 + 1/4 tsp red pepper flakes
14 + 16-oz package self-stable potato gnocchi
15 + 4 tbsp butter, sliced in quarters
17 + 1 large lemon, zested
18 + 3/4 c thick cut Parmesan cheese
22 + Heat 3 tbsp olive oil in a large cast-iron skillet on medium.
23 + Add brussel sprouts to hot oil, placing cut side down.
24 + Scatter 1/2 tsp salt and 1/4 tsp black pepper over top of sprouts.
25 + Cook sprouts undisturbed until bottoms are browned, about 5-8 min.
26 + Add red pepper and stir well.
27 + Cook until sprouts are crisp-tender, about 3-5 min.
28 + Remove sprouts to a bowl.
29 + Add 3 tbsp olive oil to same skillet.
30 + Add gnocchi to hot oil, breaking apart any that are stuck together.
31 + Cover skillet and cook gnocchi undisturbed until bottoms are golden-brown, about 4-6 min.
32 + Add butter, honey, 1/2 tsp salt, and 1/4 tsp black pepper to gnocchi and stir well.
33 + Cook, stirring occassionally, until butter is browned (golden looking and nutty smelling), about 2-3 min).
34 + Stir in sprouts and lemon zest until everthing is warmed through.
35 + Plate and top with Parmesan. Serve warm.
38 The recipe relies on the brussel sprouts and gnocchi having enough room to crisp in the saute pan instead of steam.
39 It is better to split a recipe among 2 12-in pans so that all the brussel sprouts can fully touch the pan bottom.
41 [[!tag "brussel sprout" gnocchi lemon]]