08/16/2022
Quick and Easy Crispy Gnocchi with Brussels Sprouts
Gluten, Dairy Free and Vegan,
Items bought are from Trader Joes. You can use substitutes or other product brands. Recipe has been modified from NYT Cooking
1 bag of brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
1 lemon
¼ cup extra-virgin olive oil
Kosher salt and black pepper
½ teaspoon red-pepper flakes
1 Bag of Cauliflower gnocchi
6 tablespoons Miyokes unsalted butter, sliced into 6 pieces
½ teaspoon honey
Freshly grated vegan Parmesan, for serving
Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)
In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then 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, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add 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 the brussels sprouts until warmed through. Serve with grated Parmesan.
Recipe has been modified from NYT Cooking
Violife Miyoko's
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