Crispy Pan Fried Gnocchi w/ Brussels Sprouts

This is one of those internet sensation recipes that everyone makes after seeing it on instagram.  
Like that "One Pot Spaghetti and Tomato Sauce" deal......the "Microwave Cookie" recipe in a coffee cup (which actually is good!) and that "King Arthur Pan Pizza" thing....all actually delicious.

This one is the winner of the bunch. 
Crispy potato gnocchi (ricotta gnocchi won't work here) get seared instead of boiled with yummy Brussels sprouts, in brown butter and honey.

Oh hello.

I kind of loved this.  It's decadent and easy.   
The perfect winter comfort dinner with the ugly winter nighttime photos to match.  

I followed the recipe pretty much, though cut down on the butter to 4 tbsp (vs. 6), and added in a bit more honey.

You can make your own potato gnocchi if you feel like it, but I bought mine at Whole Foods, and they were great.

(Original recipe from the NY Times).

Crispy Pan Fried Gnocchi w/ Brown Butter & Brussels Sprouts:

  • 1 lb. Brussels Sprouts
  • zest of a lemon
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and black pepper
  • 1/2 teaspoon red pepper flakes
  • 1- 8 oz package refrigerated potato gnocchi pasta
  • 4 tablespoons unsalted butter, sliced into 4 pieces 
  • 1 tsp honey
  • Parmesan cheese, freshly grated for serving
Trim and cut the sprouts into halves (or quarters, if big)

I used a big cast iron skillet.  Heat the olive oil in the skillet and cook the Brussels sprouts a few minutes until getting nice and golden.  Season with kosher salt & pepper, the lemon zest and hot pepper flakes.   

Remove the vegetables from the pan and set aside.  

Add some more olive oil to the skillet and place the potato gnocchi in the pan, making sure they are not sticking together (use a wooden spoon).

Let them brown about 2 minutes on each side.

Next, add in the 4 tbsp butter and the will sizzle and smell nutty.   
Add the sprouts back into the skillet and toss together.

Turn off the heat and top with freshly grated Parmesan cheese.

This will definitely be on repeat.