January 31: National Eat Brussels Sprouts Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crisp Gnocchi w/Brussels Sprouts & Brown Butter
Categories: Vegetables, Pasta, Citrus, Cheese, Chilies
Yield: 4 Servings

1 lb Brussels sprouts *
1 Lemon
4 tb Extra-virgin olive oil
Salt
1/2 ts Red-pepper flakes
18 oz Bag refrigerated or shelf-
- stable potato gnocchi
6 tb Unsalted butter; sliced in 6
- pieces
1/2 ts Honey
Fresh grated Parmesan; to
- serve

* or cruciferous vegetables like broccoli, cauliflower
or even cabbage.

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") 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.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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