Brussels sprouts. You either love them or hate them. I’m not sure if I ever enjoyed them as a child but I know I hated cabbage growing up so I cannot imagine that I would have liked them. Thankfully my taste buds have refined and matured with time and I like both nowadays.
For the longest time my go to recipe for the sprouts involved bacon and apples and it all being roasted together. Good stuff. Like, really good stuff. But then I came across this recipe and because we also enjoy gnocchi I knew I would have to give it a go.
And let me tell you, this New York Times recipe does not disappoint! It is a hit every time I make it with it’s balance of sweet heat.
What you’ll need:
1 lb Brussel sprouts, trimmed and halved
1/4 cup olive oil
1/2 tsp red pepper flakes
1 (18oz) package shelf stable gnocchi
6 TBS butter
1/2 tsp honey
shaved parmesan cheese
Salt and Pepper
What you’ll do:
In a large pan heat 3 TBS olive oil
Add Brussel sprouts cut side down and season with salt and pepper
Cook undisturbed, 3-5 minutes, until sprouts are nicely browned
Add the red pepper flakes and stir, continue to cook until tender
(And more olive oil if necessary while they cook)
Move them to a bowl and set aside
Heat 1 TBS of olive oil in pan
Break up gnocchi and add to pan, cook covered until golden brown on one side (3-5 minutes)
Add in butter and honey
Stir until the butter is foamy and golden brown
Add the Brussels sprouts back into the pan of gnocchi, cooking until warmed through
Sprinkle with parmesan cheese
My people like meat so I love this as a one pan side dish for everything from chicken to steak although the original recipe billed it as a meatless meal. It’s so tasty I could do that.