NYT Cooking’s Crisp Gnocchi with Brussels Sprouts and Brown Butter

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!

Ingredients

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

Method

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.