Crisp Gnocchi With Brussels Sprouts and Brown Butter

1. Prep Brussels Sprouts

Start by trimming your brussels sprouts, removing any yellow or damaged outer leaves, and then slicing them in half. If you're using other cruciferous vegetables like broccoli or cauliflower, cut them into bite-sized pieces. This ensures even cooking and crisping.

2. Boil Gnocchi

Next, bring a large pot of salted water to a boil. This step is crucial because the salt seasons the gnocchi from the inside out, enhancing its flavor. Add the gnocchi and cook according to the package instructions until they float to the surface. This usually takes just a few minutes. Once they’re done, drain them and set them aside.

3. Cook Brussels Sprouts

While the gnocchi is cooking, heat 2 tablespoons of extra-virgin olive oil in a large, heavy skillet over medium-high heat. Add the brussels sprouts, cut side down, and cook without stirring for about 3-4 minutes until they develop a nice, golden-brown crust. This caramelization process brings out the natural sweetness of the sprouts and gives them a wonderful crispy texture.

4. Crisp Gnocchi

Once the brussels sprouts are nicely browned, push them to the sides of the skillet and add the remaining 2 tablespoons of olive oil to the center. Add the cooked gnocchi to the skillet, and let them sit undisturbed for a couple of minutes to crisp up. Stir everything together gently, making sure the gnocchi and brussels sprouts are well combined.

5. Finish with Lemon

Zest the lemon directly over the skillet, then cut the lemon in half and squeeze its juice over the dish. The lemon zest and juice add a bright, fresh flavor that balances the richness of the brown butter. Season everything with kosher salt to taste, and give it one last gentle stir.