From: Laurel Dodgen Date: Wed, 1 Feb 2023 19:47:46 +0000 (-0800) Subject: Add new recipe "Gnocchi with Brussel Sprouts". X-Git-Url: https://git.donarmstrong.com/?a=commitdiff_plain;h=117c2ca6d03744fc9098214cfdd81aa3961d6b80;p=recipes.git Add new recipe "Gnocchi with Brussel Sprouts". --- diff --git a/recipes/gnocchi_brussel_sprouts_brown_butter.mdwn b/recipes/gnocchi_brussel_sprouts_brown_butter.mdwn new file mode 100644 index 0000000..052308c --- /dev/null +++ b/recipes/gnocchi_brussel_sprouts_brown_butter.mdwn @@ -0,0 +1,37 @@ +[[!meta title="Crispy Gnocchi with Brussel Sprouts in Brown Butter"]] + +Adapted from Ali Slagle at New York Times Cooking + +2350 cal/recipe + +## Ingredients + ++ 6 tbsp olive oil, divided ++ 1 lb brussel sprouts, trimmed and halved lengthwise ++ 1 tsp salt, divided ++ 1/2 tsp ground black pepper, divided ++ 1/4 tsp red pepper flakes ++ 18-oz package self-stable potato gnocchi ++ 4 tbsp butter, sliced in quarters ++ 1/2 tsp honey ++ 1 large lemon, zested ++ 3/4 c thick cut Parmesan cheese + +## Directions + ++ Heat 3 tbsp olive oil in a large cast-iron skillet on medium. ++ Add brussel sprouts to hot oil, placing cut side down. ++ Scatter 1/2 tsp salt and 1/4 tsp black pepper over top of sprouts. ++ Cook sprouts undisturbed until bottoms are browned, about 5-8 min. ++ Add red pepper and stir well. ++ Cook until sprouts are crisp-tender, about 3-5 min. ++ Remove sprouts to a bowl. ++ Add 3 tbsp olive oil to same skillet. ++ Add gnocchi to hot oil, breaking apart any that are stuck together. ++ Cover skillet and cook gnocchi undisturbed until bottoms are golden-brown, about 4-6 min. ++ Add butter, honey, 1/2 tsp salt, and 1/4 tsp black pepper to gnocchi and stir well. ++ Cook, stirring occassionally, until butter is browned (golden looking and nutty smelling), about 2-3 min). ++ Stir in sprouts and lemon zest until everthing is warmed through. ++ Plate and top with Parmesan. Serve warm. + +[[!tag "brussel sprouts" gnocchi lemon]]