T is for Tender-Crisp Gnocchi

 

The cooler season is the perfect time for enjoying brussels sprouts. I remember that as a child I didn't like this vegetable very much, mainly because my mom used to cook them in boiling water. They were mushy and that was the way my dad liked them and remembered them from his childhood. I am still surprised that my mom, who was a very good cook, made them this way and never tried a different approach. Because of this I always stayed away from brussels sprouts - until I came upon a recipe that I thought sounded too good to pass by. It has become a favorite in our household.

The recipe for the crisp gnocchi with brussels sprouts and brown butter comes from the cooking section of the New York Times, but of course I put my own twist to it.

These are the ingredients that you will need for my version:

1 pound brussels sprouts (give or take a few)
1 organic lemon
1/4 cup extra-virgin olive oil (divided in 3 TBSP and 1 TBSP)
kosher salt and black pepper
1/4 tsp red-pepper flakes (more if you like more heat)
18 oz shelf-stable or refrigerated potato gnocchi
6 TBSP unsaltetd butter, cut into 6-8 pieces
freshly grated Parmesan (for serving)

Trim and halve the brussels sprouts. Peel thick strips of lemon zest and coarsely chop them.
In a large skillet (I use my cast iron pan), heat 3 tbsp olive oil over medium heat. Add the brussels sprouts, season with 1/2 tsp salt and a few grinds of pepper, then arrange them in an even layer, cut-side down.  Sprinkle the lemon zest over the top and cook without disturbing them 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 bowl.

In the same pan, heat the remaining 1 tbsp 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. Check after 2 minutes to avoid that the gnocchi burn which can easily happen if you're not careful.

Add the butter, season with salt and a generous amount of black pepper. 

Cook, stirring, until the butter is golden and foaming, 1 to 2 minutes.

Stir in the brussels sprouts until warmed through.

Serve with freshly grated Parmesan - the cheese will quickly melt into the dish.

Enjoy this delicious dish with a glass of good pinot noir - my chosen drink for this week's T-post, hosted by the lovely Elizabeth of the Altered Book Lover. 

To all of you T gang people who celebrate it, I wish you a peaceful and blessed Christmas.