![Crispy Gnocchi With Burst Tomatoes and Mozzarella](https://static01.nyt.com/images/2021/04/19/dining/as-cheesy-baked-gnocchi/merlin_183955068_cea0bca3-39eb-4a57-a1ce-ba780b08af51-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Crisp Gnocchi With Brussels Sprouts and Brown Butter
![Crisp Gnocchi With Brussels Sprouts and Brown Butter](https://static01.nyt.com/images/2020/10/04/dining/as-crisp-gnocchi-with-brussels-sprouts-print/as-crisp-gnocchi-with-brussels-sprouts-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
- 1lemon
- 4tablespoons extra-virgin olive oil
- Kosher salt (such as Diamond Crystal) and black pepper
- ½teaspoon red-pepper flakes
- 1(18-ounce) package shelf-stable or refrigerated potato gnocchi
- 6tablespoons unsalted butter, sliced into 6 pieces
- ½teaspoon honey
- Freshly grated Parmesan, for serving
Preparation
- Step 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.)
- Step 2
In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with ½ 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.
- Step 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.
Private Notes
Cooking Notes
Dear NY Times stylist, thanks for using my father's, Michael Lax's, teak handled, cast iron, skillet, the large one, by Copco. Great skillets, but note, if you find one, due to the selection of the teak handle, you cannot put them into the oven. My father was an industrial designer and designed/started Copco. The NYTimes ran his obituary in 1999. He was a diehard New Yorker, born and raised in the west village on Morton Street and he went to Alfred University in the Industrial Ceramics dept.
Rather than honey, I substituted a splash of aged balsamic for sweetness as well as a touch of acidity.
This works great with the Trader Joe’s Cauliflower Gnocchi too.
This was so good! We roasted the brussel sprouts to make them really crispy and then added them to the skillet along with a shallot and chopped garlic after crisping the gnocchi. Also topped it with a dollop of lemon zested garlic ricotta to finish. It was over the top delicious!
I guess I'm the only whose brussel sprouts didn't cook in five minutes. I tried to follow this using the timing but ended up with hard brussel sprouts so I had to add liquid and let it simmer
Fabulous! Life required that I roast the sprouts. I prepared as directed with lemon zest and red pepper flakes. My helper popped them in oven at 425. They cooked for 25 minutes to perfection. By time I got home, I had enough time to prepare gnocchi as directed before roasting was complete.. I had to make 2 batches for crowd I was feeding - first one used 6 T butter, second batch 4T. Four was plenty. Used balsamic instead of honey. Will make again and again !
I have done this with pancetta rather than butter. It's fantastic, and it also would be almost as good with butter..
Made this into a true 20 min meal by baking the Brussels sprouts in the oven (15 min at 450 degrees) while simultaneously cooking the gnocchi on the stove top. Mixed them together on stovetop at the very end as recipe says. Also, 6 tablespoons of butter seems crazy - I added 2 and my gnocchi were deliciously buttery and crispy! Quick and easy, would definitely make again.
My kids only dabbled in the brussels sprouts (understandable, and: more veggies for me!), but mainly stuck to the gnocchi. My wife - hates "cabbage-y" things - was astonished by how good it was. In my family, this counts as a success. However: - This took much more than 20 minutes, more like 40. - I rounded up on the portions (I live in Europe and buy in grams). Nonetheless, there weren't any leftovers. Feeds four? Feeds two adults and two toddlers. Well.
If the gnocchi immediately sticking to the pan like glue freaks you out like it did me the first time, don’t worry. It will release once the butter melts (and with a nice golden brown crust). Do make sure they are completely broken up before they go into the pan though.
Followed exactly, except my sprouts were big so I quartered them. It took more than 2 min for the butter to brown but once it did, magic. Don’t skimp on the lemon zest and don’t be afraid of some bigger chunks of it after chopping — fried in the butter and honey they are a delightful contrast to the rest of the dish. Don’t overdo the Parmesan at the end, a light sprinkle does the job.
Why decide between Pancetta and Butter when you can have both?!? One of the best things I’ve cooked at home in recent memory.
Cooked this last night and it was delicious. Next time I would double the Brussels sprouts and roast them instead of frying (my pan isn't big enough to properly fry that many sprouts!), try reducing the amount of butter by half (there was so much butter pooled at the bottom of my bowl when we finished it off!), then add the roasted sprouts into the pan to toss with the gnocchi at the very end. We didn't add the Parm because I was lazy and didn't bring it to the table, and didn't miss it one bit!
I think some aged balsamic might be a good substitute for the honey.
We loved this one! I think the secret is a cast-iron skillet. This was the first recipe I’ve ever attempted in my cast-iron, and I am now a believer! I would probably throw in some bacon next time. And a handful of toasted pinenuts.
Doubled. Substituted orange and replaced half the sprouts with cabbage.
This is lovely on a summer day - we like to beef (pork) it up: on the bbq in a skillet cook some bacon and some yellow squash, chop and add in with some rosemary at the end. Double the gnocchi to keep a good ratio. Enjoy :)
really did not enjoy this recipe with honey. i tried it again without it and squeezed a bit of lemon in just before serving. i liked that version much more.
This was excellent, delicious, easy. The sprouts need quite a bit longer cooking time than indicated. I used maple syrup instead of honey. Used Rana Skillet Gnocchi. The package is 12 ounces, which I used with the full complement of veg, for a less carb-y dish. Good move.
I burned the Brussel sprouts trying to get them to cook as described. Would roast them next time as everyone else mentioned. I can definitely see where this recipe is going though, looks great. Like every nyt recipe this takes 2x the time the say.
Doubled and used frozen brussels sprouts that I precooked in the microwave to almost done and then halved and followed this recipe. Also used gluten free gnocchi. DELICIOUS
Horribly unbalanced. You'd have to half the amount of butter to even think about turning this into something half decent. Pure salt and umami. Wretched.
I’d never really eaten much gnocchi before I found this, and now this is one of my favorite dishes. I make it all the time!
Didn’t care for it at all. Brussel sprouts didn’t cook through in the skillet even though I increased the time and eventually covered. Gnocchi was chewy and unpleasant. Way too much oil and butter, I used 2 Tablespoons of butter. I really wanted to like it, but don’t think I can even eat the leftovers.
Delicious and easy! Apparently this recipe is a Master: many variations and accommodations possible and all delicious! Had leftover shredded Brussels sprouts— used those. They’d been tossed with a balsamic lemon dressing— used them anyway. Had no lemon— used lemon infused olive oil. Had refrigerated gnocchi— used those. Had part butter, part plant based margarine—used that. Wow! this recipe is s Master: many variations and accommodations possible for a terrific quick meal! Yum
Love this recipe! I did sub the honey and red pepper flakes with Mike's Hot Honey and added some rotisserie chicken to the mix.
Used pancetta (why not?) and was somehow lacking lemon, so used orange zest instead, which was honestly fantastic. What a lovely, tasty one skillet meal.
This is one of our absolute favorites! I use Brussels Sprouts and cut down the butter a bit. A regular in our house and often doubled (even for only 2 people) to have plenty of leftovers.
Didn’t expect this to work so well but it was superb - like others, perhaps doesn’t need quite that much butter… Brussels Sprouts in a fry pan - awesome trick… Gnocchi in a frypan - awesome trick…. Put them together - amazing meal!
I used chickpea gnocchi for added protein- A delicious dish!
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