Recipe: Crisp gnocchi with brussels sprouts and brown butter

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Recipe: Crisp gnocchi with brussels sprouts and brown butter

A recipe for crisp gnocchi with brussels sprouts and brown butter. (Andrew Purcell/The New York Times; Food stylist: Barrett Washburne)

For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter.

The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better. TIME: 20 MINUTES YIELD: 4 SERVINGS 1 pound brussels sprouts 1 lemon 1/4 cup extra-virgin olive oil Kosher salt and black pepper 1/2 teaspoon red-pepper flakes 1 (18-ounce) package shelf-stable or refrigerated potato gnocchi 6 tablespoons unsalted butter, sliced into...



 


 

 

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