I recently discovered this 20-minute recipe via Kitchn and knew instantly that I would have to try it. I had some gnocchi on hand and no plans on how I was going to prepare it. This dish calls for simple ingredients that were a cinch to whip up — and, yes, it really is ready in 20 minutes. The end result was one of the best dinners I’ve made in a long time. I made some small tweaks to the original NYT recipe and have added notes about what I’ll do differently next time I make this dish. Give it a try, and let me know what you think!
- 12 oz. to 1 lb. of brussels sprouts
- 1 18-oz. package of shelf-stable potato gnocchi
- 1 lemon
- 1/2 tsp red pepper flakes
- 3-6 tbsp butter, sliced into 1 tbsp slices
- 1/2 tsp honey
- olive oil
- salt and pepper
- freshly grated Parmesan
- Trim and halve the brussels sprouts. Finely grate the lemon zest until you have approximately 2 tsp of zest.
- In a large skillet (12-inch or larger), heat some olive oil on medium-high heat. The amount you use will vary by what type of pan you use — a non-stick pan will require less oil than a stainless steel pan.
- Once the oil is hot, add the brussels sprouts. Arrange them so that that they are cut-side down. Add 1/2 tsp of salt and some black pepper. Scatter the lemon zest over the top. Now, let the brussels sprouts cook, undisturbed, until they are well browned underneath, about 3-5 minutes.
- Add the red pepper flakes, stir, and cook for another 2-3 minutes, until the brussels sprouts are crisp-tender. Transfer to a bowl.
- In the same skillet, heat some more olive oil over medium-high heat. Break apart any gnocchi that are stuck together. Add them to the pan and cook, covered and undisturbed, for 2-4 minutes, until they are golden brown on one side.
- Add the butter and honey, season with salt and a generous amount of black pepper. Cook, stirring, until the butter is golden, nutty smelling, and foaming, approximately 1-2 minutes. The original recipe calls for 6 tbsp of butter, and that’s the amount I used. It tasted great and was not too oily, but I honestly don’t think that much butter is needed. Next time, I plan to use 3-4 tbsp instead. The amount you use comes down to personal preference.
- Stir in the brussels sprouts until everything is warmed through.
- Top with Parmesan cheese and enjoy!
Original recipe by Ali Slagle at NYT Cooking.