Crispy Brown Butter Gnocchi with Meyer Lemon & Brussel Sprouts

This recipe is a unique, fresh way to cook gnocchi. It is a wonderful dish for a summer evening.

This recipe is very flavorful and the Brussel leaves add a wonderful green touch. I love gnocchi but rarely do I crave it because it often feels "heavy". It feels this way because it is frequently paired with a rich or creamy sauce. However, this recipe completely reimagines gnocchi and shines a new light on the potential of this little potato pasta. I hope you try this flavorful twist on this classic Italian dish.

"This recipe completely reimagines gnocchi and shines a new light on the potential of this little potato pasta."

The original recipe is from Blue Apron and serves two people. It is easily doubled.

Fresh Ingredients

• 10 oz gnocchi

• 1/2 lb brussel sprouts

• 1 clove garlic

• 1 meyer lemon

• 1 red onion

• 1 bunch thyme (or 1/2 tsp dried thyme)

• 3 tbsps. butter

• 1/3 cup grated parmesan cheese

• Optional: 3 slices cooked bacon

Steps

1. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high.

2. Peel and mince the garlic. Peel, halve and thinly slice the onion. Cut off and discard the stem ends of the Brussel sprouts. Pick off and reserve the Brussel sprout leaves until you reach the lighter cores; discard the cores. Using a peeler remove the yellow rind of the lemon (avoid the white pith) mince the rind to get 2 teaspoons of zest. Quarter and deseed the lemon. Pic the thyme leaves off the stems; discard the stems and roughly chop the leaves (or instead you can use 1/2 tsp dried thyme.

3. Add the gnocchi to the pot of boiling water and cook 3-4 minutes or until the gnocchi float to the top of the pot. Reserving 1/2 cup of the gnocchi cooking water, drain thoroughly.

4. In a large pan, heat the butter on medium-high until melted. Add the cooked gnocchi and cook, stirring the pan occasionally 7-9 minutes or until the gnocchi are lightly browned and the butter is deep golden brown and fragrant.

5. Add the minced garlic and the sliced onion to the pan of gnocchi and butter; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened.

6. Add the Brussel sprout leaves, thyme, lemon zest, the juice of 2 lemon wedges and half the reserved gnocchi cooking water to the pan of gnocchi. Cook, stirring constantly, 1 to 2 minutes or until thoroughly combined. (if the gnocchi appear too dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

7.Garnish with parmesan cheese and serve the remaining lemon wedges on the side. Enjoy!

optional: add chopped cooked bacon to the dish for an extra layer of flavor !