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Title: Crisp Gnocchi w/Brussels Sprouts & Brown Butter
Categories: Pasta, Vegetables, Citrus, Cheese, Chilies
Yield: 4 servings

1 lb Brussels sprouts
1 Lemon
1/4 c Extra-virgin olive oil
Salt & black pepper
1/2 ts Red-pepper flakes
18 oz Pkg shelf-stable or
- refrigerated potato
- gnocchi
6 tb Unsalted butter; in 6
- pieces
1/2 ts Honey
Fresh grated Parmesan; for
- serving

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.

By Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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