Crisp Gnocchi With Brussels Sprouts and Brown Butter | Recipe Cart
Crisp Gnocchi with Brussels Sprouts and Brown Butter | Quick, flavorful recipe from The New York Times. Perfect side or light meal.
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Cooking tools:
- Peeler
- Cutting board
- Chef's knife
- Measuring spoon
- Skillet
- Stove
- Mixing bowl
- Spoon
- Grater
- Serving bowl
- Plate
Ingredients
- 1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
- 1 lemon
- 1/4 cup extra-virgin olive oil
- Kosher salt
- black pepper
- 1/2 teaspoon red-pepper flakes
- 1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
- 6 tablespoons unsalted butter, sliced into 6 pieces
- 1/2 teaspoon honey
- Freshly grated Parmesan, for serving
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