Brown Butter Gnocchi & Crispy Brussels Sprouts

AuthorNaturallyLTCategoryDifficultyIntermediate

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients
 1 lb brussels sprouts
 1 lemon
 1 cup spinach
 ¼ cup extra-virgin olive oil
 kosher salt and black pepper
 ½ tsp red pepper flakes
 19.00 package of potato gnocchi
 6 tbsp unsalted butter, sliced into 6 pieces
 ½ tsp honey
 freshly grated Parmesan cheese

Directions
1

Begin by preparing the brussels sprouts by trimming the outer leaves and then halving them. Using a vegetable peeler, (or carefully with a sharp knife) peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)

2

Then, heat 3 tablespoons olive oil over medium-high heat in a large skillet. Combine the brussels sprouts with 1/2 teaspoon salt and a few grinds of black pepper. Using a heat safe spoon, arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, about 3 to 5 minutes. Add the red-pepper flakes, stir until combined, and cook until the brussels sprouts are crisp-tender, about 2 to 3 minutes. Transfer to a medium bowl.

3

In the same skillet, heat to medium-high heat and drizzle the remaining 1 tablespoon olive oil. Try to break up any gnocchi that are stuck together before adding them to the pan. Then toss them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in spinach to begin to wilt. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

Nutrition Facts

per serving: Calories 600, Total Fat 31g, Cholesterol 45mg, Sodium 750 mg, Total Carbohydrate 70g, Dietary Fiber 8g, Sugar 3g, Protein 10g

 

©VICUSCHKA / Adobe Stock

Ingredients

Ingredients
 1 lb brussels sprouts
 1 lemon
 1 cup spinach
 ¼ cup extra-virgin olive oil
 kosher salt and black pepper
 ½ tsp red pepper flakes
 19.00 package of potato gnocchi
 6 tbsp unsalted butter, sliced into 6 pieces
 ½ tsp honey
 freshly grated Parmesan cheese

Directions

Directions
1

Begin by preparing the brussels sprouts by trimming the outer leaves and then halving them. Using a vegetable peeler, (or carefully with a sharp knife) peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)

2

Then, heat 3 tablespoons olive oil over medium-high heat in a large skillet. Combine the brussels sprouts with 1/2 teaspoon salt and a few grinds of black pepper. Using a heat safe spoon, arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, about 3 to 5 minutes. Add the red-pepper flakes, stir until combined, and cook until the brussels sprouts are crisp-tender, about 2 to 3 minutes. Transfer to a medium bowl.

3

In the same skillet, heat to medium-high heat and drizzle the remaining 1 tablespoon olive oil. Try to break up any gnocchi that are stuck together before adding them to the pan. Then toss them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in spinach to begin to wilt. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

Brown Butter Gnocchi & Crispy Brussels Sprouts

Published by

NaturallyLT

Hi! I’m Lauren, currently a Nutritional Sciences student at the University of Connecticut. My interest in food and nutrition started when I was about 13 years old. In some of my spare time I would research online the different food trends that were going on at the time. When my friends would come over we’d spend the day baking and cooking different creations we found on the internet or from our favorite cookbooks. At 13 though, it was somewhat difficult to decipher what was fact and what was fad. The internet is an endless virtual world of both legitimate and deceitful information. Throughout high school I took it upon myself to try and analyze what the best “diet” is to follow. I experimented on myself. Sometimes I felt great, sometimes I felt lousy, sometimes I was just plain hungry. I was in high school, I was following what the media and the internet told me to do. I didn’t justify it with facts, nor did I look for the hard science behind these “diets.” This is why I chose to go to school for Nutritional Sciences. I want the science, I want to know what the body does and how food nourishes it. I want to help people of all ages understand how nourishing your body and following a healthy lifestyle can change the way you feel. So they don’t have to struggle and experiment on yourself with the fad diets the media is constantly pumping out. I’m starting Naturally.LT to link you to articles, the studies, the passages to the books I’ve read all written by health professionals. I want to share with you recipes that I’ve found and created myself that are tasty and full of nutrients that will make you and your body happy. I will back up these findings with credible sources, there is no room for junk here. As you may have noticed on Naturally.LT, I have a link to running. Running has somewhat recently come into my life. Once I entered college, something just clicked. I loved the way running made me feel. I became happier, less stressed, and entered an awesome accepting community. Before I knew it I signed up for half and full marathons. Running is an interesting sport, both solitary and meditative, but can also be competitive and adrenaline pumping. This is something I want to explore on Naturally.LT. If you are a first time runner, or a seasoned veteran, I want to open discussion and help guide you with what can help you lace up your shoes or become a stronger runner and recover faster. So join me on this journey of nourishment and endurance.

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