GNOCCHI WITH BRUSSELS SPROUTS AND BACON
adapted from
"Crisp Gnocchi With Brussels Sprouts and Brown Butter" by Ali Slagle for NYT Cooking
The regular emails I look forward to the most are those from New York Times Cooking. I so enjoy Sam Sifton's suggestions and commentary! The subscription is just about $1/week at NYT Cooking.
Oftentimes, I adjust the recipes from professionals to meet the specific preferences of my family and my own MINDful expectations. For instance, I never use cream, but substitute 2% milk or plant-based "milk" for anything other than whipped cream.
I also substitute whatever happens to be in the fridge or pantry, as it's 13 miles from my house to the nearest general store that only MIGHT have an ingredient I need.
Ingredients:
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2 dozen Brussels sprouts
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1 lemon
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1 medium onion
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6 strips of bacon
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1 package potato gnocchi
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fresh ground salt and pepper
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4 tbsp. butter/olive oil blend
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1/2 tsp. honey
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freshly grated parmesan cheese
Preparation:
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Wrap bacon slices in paper towel and cook on high in microwave for 6 minutes, or until crisp enough to break into small pieces.
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Zest lemon.
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Drop gnocchi in boiling water until just barely tender, approx. 5 minutes.
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Thinly slice onion and finely chop parsley.
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Add onions to pan with 2 tbsp. melted butter/olive oil blend and sauté until tender.
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Add Brussels sprouts, sprinkle with salt and pepper, and sauté until crisp-tender.
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Sprinkle lemon zest over Brussels sprouts and continue to cook over medium heat until onions are caramelized to slightly crisp and golden brown. Remove to a bowl.
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Using the same pan, add drained parboiled gnocchi and sear until crispy and golden, 2-3 minutes on one side. (If pan is too dry, add a little olive oil.)
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Add 2 tbsp. butter/olive oil blend and honey to gnocchi and sprinkle in a bit more salt and pepper. Cook while stirring, for about 3 minutes, until butter mixture is foamy.
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Remove pan from heat and fold in Brussels sprouts, onions, and bacon pieces.
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Serve with Parmesan cheese.
Variations:
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If using packaged dry gnocchi, parboil for 3-5 minutes.
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Parboil fresh refrigerated gnocchi for about 2 minutes.
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Make your own gnocchi, but do not parboil.
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Substitute olive oil for butter/olive oil blend and eliminate bacon and Parmesan cheese for vegan preparation.