Update Crispy Gnocchi recipe with smaller gnocchi package dimensions and pan notes.

diff --git a/recipes/gnocchi_brussel_sprouts_brown_butter.mdwn b/recipes/gnocchi_brussel_sprouts_brown_butter.mdwn
index f62723526da9fc35df090c4189ff42b752baff09..f2ce5d5f0092ffb1b8d52252b689755ab531f560 100644 (file)
--- a/recipes/gnocchi_brussel_sprouts_brown_butter.mdwn
+++ b/recipes/gnocchi_brussel_sprouts_brown_butter.mdwn
@@ -2,7 +2,7 @@
 
 Adapted from Ali Slagle at New York Times Cooking
 
-2350 cal/recipe
+2215 cal/recipe
 
 ## Ingredients
 
@@ -11,7 +11,7 @@ Adapted from Ali Slagle at New York Times Cooking
 + 1 tsp salt, divided
 + 1/2 tsp ground black pepper, divided
 + 1/4 tsp red pepper flakes
-+ 18-oz package self-stable potato gnocchi
++ 16-oz package self-stable potato gnocchi
 + 4 tbsp butter, sliced in quarters
 + 1/2 tsp honey
 + 1 large lemon, zested
@@ -34,4 +34,8 @@ Adapted from Ali Slagle at New York Times Cooking
 + Stir in sprouts and lemon zest until everthing is warmed through.
 + Plate and top with Parmesan. Serve warm.
 
+## Notes
+The recipe relies on the brussel sprouts and gnocchi having enough room to crisp in the saute pan instead of steam. 
+It is better to split a recipe among 2 12-in pans so that all the brussel sprouts can fully touch the pan bottom.
+
 [[!tag "brussel sprout" gnocchi lemon]]