Pan Fried Gnocchi and Brussels Sprouts (Gluten-Free)
Ingredients
- 3/4 pound Brussels sprouts preferably all similarly sized, trimmed and halved
- 4 tablespoons extra-virgin olive oil divided
- 1/2 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
- 1/2 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 1/2 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.
* 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.
