Crisp Gnocchi With Brussels Sprouts and Brown Butter

This is from the NYT. We use Dececco gnocchi which you’ll find in the pasta isle. They have two sizes, mini and regular. I think the regular cut in half works best but I might leave them whole if I was using large brussels sprouts

Serves 4

• 1 pound 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 (18-ounce) package shelf-stable or refrigerated potato gnocchi
• 6 tablespoons unsalted butter, sliced into 6 pieces
• ½ teaspoon honey
•  Freshly grated Parmesan, for serving

1. 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.). You can also just grate on a microplane.
   
2. 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.
   
3. 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.

 

Mashed Cauliflower w/ Manzanilla Olives

A very easy and delicious side

• 1 medium head of cauliflower cut into florets
• 2 cloves garlic, peeled
• 1/4 C chopped pimento stuffed green olives
• 2 T butter
• salt & pepper to taste
• chopped chives (optional)

Steam the cauliflower and garlic until softened, 8-10 minutes

Puree cauliflower and garlic in a food processor. You could probably just use a potato masher. Transfer to a bowl.

Stir in olives and butter and season with salt and pepper, then top with chives