Pan Fried Gnocchi and Brussels Sprouts (Gluten-Free)
Author: Nicole
Ingredients
¾ pound Brussels sprouts (preferably all similarly sized), trimmed and halved
4 tablespoons extra-virgin olive oil (divided)
½ teaspoon red-pepper flakes (or to taste)
Zest from 1 lemon
12 ounces gnocchi (regular or gluten-free) (see Notes)
3 tablespoons unsalted butter, sliced into 3 pieces
½ teaspoon honey
Kosher salt and black pepper
For serving: freshly grated Parmigiano-Reggiano cheese
Instructions
In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high heat. Add Brussels sprouts, season with ½ teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down.Cook, undisturbed, until Brussels sprouts are well browned underneath, 3 to 5 minutes.
Add red-pepper flakes, stir and cook until the Brussels sprouts are crisp-tender, 2 to 3 minutes.
Sprinkle with lemon zest. Transfer to a medium bowl.
In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat.
Break up any gnocchi that are stuck together, add them to pan and cook undisturbed, until golden brown on one side, 2 to 4 minutes.
Add butter and honey, season with salt and black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, about 1 to 2 minutes. Stir in the Brussels sprouts until warmed through.
Transfer pasta to bowls and serve with freshly grated Parmigiano-Reggiano cheese.
Notes
Notes: * Use frozen, refrigerated or shelf-stable gnocchi. If you're using frozen, you do not need to pre-cook it. * For gluten-free pasta, I’ve used Delallo Mini Gnocchi, Gluten-Free (12 ounces) and both Wegmans and Trader Joe’s cauliflower gnocchi.
Recipe by Riegl Palate at https://www.rieglpalate.com/pan-fried-gnocchi-and-brussels-sprouts-gluten-free/